cake batter (suggest: white cake)
1.5 quarts of ice cream (suggest: cookies and cream)
whipped cream (either make it with heavy whipping cream and vanilla syrup or get Cool Whip)
Any decorations you choose, suggestions:
chocolate syrup (or caramel or both)
Reddi-wip (for the pretty design)
1. Place a round cake pan in the freezer for at least half an hour.
2. Leave the ice cream on the counter to soften while you make one layer of round cake.
(If you use boxed mix, you can make cupcakes or something with the other half.)
3. Take the cake pan out of the freezer and line it with plastic wrap. Mold the softened ice cream into the plastic wrap lined pan.
4. Cover the top of the ice cream with plastic wrap and place it in the freezer overnight.
5. Half an hour after the cake is out of the oven, take it out of the pan and let it cool on a cooling rack.
6. Once the cake is completely cooled, wrap it in plastic wrap and place it in the freezer overnight.
7. Take the ice cream out of the freezer and set it up to be the bottom layer of the cake.
Aren't you glad you didn't forget the plastic wrap?
8. Cover the ice cream with whipped cream. (Made yourself or Cool Whip.)
9. Unwrap the cake and place it on top of the whipped cream.
10. Cover the cake with a solid layer of whipped cream. Be sure to fill in any gaps in the layers.
11. Decorate it however you like.
Lesson I learned the hard way:
DON'T decorate it with Reddi-wip until right before you serve it. It looks awful if you do it ahead of time because it deflates as it freezes. I scraped it off and redid it because I'm a perfectionist.
How to make whipped cream. (Suggest making it before beginning day 2.)
1 pint heavy whipping cream
1. Mix heavy whipping cream and vanilla syrup with a hand mixer. (I just pour some syrup in.)
2. You know it's fully whipped when it does this.
and this. Go ahead, taste it.
Way better than Cool Whip!