If you are having a party, I suggest this cake for two important reasons. First, you can make it up to a week ahead so you can focus on all the party duties you put off until the last moment. Second, there is not a person alive who doesn’t love ice cream cake. (If you find someone who says he/she doesn’t like ice cream cake, you can be pretty sure he/she is an insecure liar and I suggest you steer very clear of him/her.) I’ve really come to like the raspberry, vanilla, and chocolate combo, but there are absolutely no constraints on the flavor pairings with this one, and you can swap the layers around if you want.

　　

Ingredients

serves 8 to 10

　　One 9-inch layer of Basic Chocolate Cake (see page 110)

　　1/2 pint vegan gluten-free raspberry ice cream (or flavor of your choice), softened

　　2 Chips Ahoy! cookies (page 51), crushed

　　1/4 cup vegan gluten-free chocolate chips

　　1 pint vegan gluten-free vanilla ice cream, softened

　　Sugar-Sweetened Chocolate Dipping Sauce (page 123)

　　

Step 1

Line the bottom of a 9-inch springform cake pan with wax paper and line the sides with plastic wrap. Set aside.

　　

Step 2

Slice the cake in half horizontally and separate the layers. Place the bottom half of the cake in the prepared pan. Transfer the raspberry ice cream to a medium bowl and fold in the cookies and chocolate chips. Spread the raspberry ice cream over the cake with a rubber spatula. Place the remaining cake layer on top. Spread the vanilla ice cream on top. Smooth with the back of a spoon. Pour chocolate sauce over the top and let it run down the sides. Freeze, covered with plastic wrap, for at least 4 hours. Release the cake from the pan, and remove the plastic wrap and wax paper.

　　Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.