Ingredients:
1 (9-inch) baked cake round (any flavor!)
3 or 6 pintsice cream (one or two flavors)
1/2 cuphot fudge or caramel sauce (optional)
1 cupmagic shell, liquified (optional)
Directions:
Wrap the room-temperature cake in a 6-inch-wide acetate cake collar (or a sheet of parchment that stands over the cake by 4 inches).
Working with one flavor at a time and using an ice cream scoop, dish 3 pints of ice cream in concentric circles atop the cake layer. Using an offset spatula, level and smooth the ice cream so it’s evenly distributed without air pockets. Freeze for about 20 minutes, until set.
When the first layer is set, top with an even layer of a filling of choice (hot fudge, caramel, cake crumbs, or cookies). Tilt the pan to level out the filling and freeze for another 20 minutes.
Top with the remaining 3 pints of ice cream, if using. Freeze for about 20 minutes, until set.
Finish the cake by covering with your frosting of choice or magic shell, or leave as is. Decorate as desired with any remaining toppings, such as buttercream rosettes, sprinkles, or cake crumbs. Freeze until ready to serve; cut into wedges with a sharp knife.