Recipes from Louise
By Louise McClain Special to The True Citizen

Ice cream cakes are enjoyable summer desserts that date back to the Renaissance. They can be made with cake or cookies, round with layers of cake with ice cream layered together to make any form. Used at birthday parties, dinner parties and for everyday family affairs, these crowd pleasers are sure to help you "keep your cool" on those hot, summer evenings.
Easy Ice Cream Cake
16 ice cream sandwiches
1 (16 oz.) container frozen nondairy
whipped topping
1 (12 oz.) jar chocolate fudge
topping, room temperature
1 (1.5 oz.) bar chocolate candy
bar, grated

Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
Chocolate Chip Cookie Ice
Cream Cake
1 (18 oz.) package small
Chocolate chip cookies
¼ cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream

1 cup whipped cream
12 cherries

Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries
Ice Cream Cake Dessert
1 pkg. (18¼ oz.) chocolate cake
mix
1 quart vanilla ice cream,
softened
1 cup sugar
½ cup evaporated milk
½ cup light corn syrup
3 squares (1 ounce each)
unsweetened chocolate,
chopped
½ tsp. vanilla extract
½ cup slivered almonds

Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper and set aside. Prepare the cake batter according to package directions; pour into the prepared pan. Bake at 350 degrees for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze. In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Remove cake from freezer 15 minutes before serving. Serve sauce warm over cake. Sprinkle with almonds.

Yield: 9 servings (1¾ cups sauce).
Butterfinger Ice Cream Cake
1 brick (½ gallon) vanilla ice
cream
1 brick (½ gallon) chocolate ice
cream
1 pint cream, whipped or 1 carton
Cool Whip whipped topping,
thawed
3 Butterfinger bars

Break up Butterfinger bars. This is easier to do if you freeze the candy bars first, then crush with a mallet. Cut ice cream into slabs. Layer 1 vanilla ice cream, then Butterfinger crumbs, then chocolate ice cream, then Butterfinger crumbs, then vanilla ice cream again. Top with whipped cream and Butterfinger crumbs. Put back into freezer until needed.