BC Ice Cream Cake

Make one layer of ATK Old-Fashioned Chocolate Layer Cake in a 9-inch cake pan and let cool.

Place parchment paper disk on bottom of spring form pan. Scoop ice cream into pan and press into a roughly 1" disc. Top with parchment paper and freeze.

Whenever ice cream is solid and cake has cooled, make middle layer. Chop up oreos, chocolate, nuts, or whatever else you want to use. Make whipped cream and fold roughly 1/4 of it into chopped filling mixture. Spread filling across ice cream disc and top with cake layer. The cake should now be basically inverted in the spring form pan in the freezer (ice cream on bottom, middle layer, then cake). If the ice cream has been out of the freezer a bit, go ahead and pop it back in to refreeze.

Invert the cake onto some parchment paper and release the spring form pan. Spread remaining whipped cream over top and sides of cake. Top with whatever else you would want. Place back in the freezer, uncovered, to let everything freeze solid. After that, you can wrap up with plastic wrap as desired.