Ice Cream Cake

Ingredients-

One carton of your favorite ice cream (i used edy’s chocolate)

2/3 cup contrasting ice cream (for decorating top)

1 package cookies of your choice

1 bar of chocolate

Supplies-

cold pie plate

rolling pin

large ziploc bag

plastic spatula

butter knife

large bowl

melon baller

cheese grater

Directions-

let ice cream sit on counter or in fridge to soften. Take about 1/2 the package of cookies put them in a large ziploc bag and carefully smash them with a rolling pin. make sure you squeeze most of the air out of the bag before you seal it or it will open when you hit it. Spread a thin layer of cookies (about 1/4 inch) on the bottom of a cold pie plate. Take the softened ice cream and put it in a large bowl. Fold the ice cream over several times with a plastic spatula until it is an even consistency. Carefully “plop” base ball sized balls of the ice cream on top of the cookie crust. The ice cream was sticking to my spatula so using a knife I “cut” the ice cream free. You don’t want to spread the ice cream  with the spatula because that will lift up the cookies into the ice cream, so I also “cut” the ice cream to spread it. Smooth out the top as best as you can and let sit in the freezer for at least an hour to solidify. Once the ice cream has set you can decorate the top however you like, I used a melon baller to put little scoops of vanilla bean around the edge, placed cookie halfs around the outside and filled in the middle with the remaining crumbled cookies, then using a cheese grater I coated the top with shavings from my favorite chocolate bar.

**NOTE**If you are feeling especially lazy you could always use a pre-made pie crust!**

if you are having trouble grating your chocolate put it in the fridge or freezer until hard and try again.