Homemade Crunch Ice Cream Cake

Components

1 2 1/2-quart vanilla ice cream container
1 9-ounce package of chocolate puyy (known as Nabisco test)
1 to 7 8 oz bottle of chocolate ice cream topping
1 1 1/2 liter container of chocolate ice cream
5 cups of whipped cream
Rainbow sprinkles, decorations (optional)

Directions

Put a 9-inch showjump in the freezer for 15 minutes. Allow 1 container vanilla ice to moderate room temperature.

Remove the pan from the freezer. Soft bottom and top sides of the pan spread a 1/2 inch thick layer of vanilla ice. (When the ice becomes too soft, return to the freezer.) Freeze about 45 minutes until it solidifies.

Meanwhile pulse chocolate puyy in a kitchen machine break into big pieces. Add the chocolate bowl topping and crumbs, damp, until about 5 pulses, pulse, aside.

Chocolate ice cream at room temperature, give time to relax about 15 minutes. Vanilla spreading layer, solid ice pack in the pan. Spread chocolate crumb mix over chocolate ice cream. Freeze, until set, about 1 hour.

Remove the last layer of the freezer 15 minutes before the collection container of vanilla ice cream. , Crumb crusts tautly packed the ice, then smooth the top with offset spatula. Over fixed hours, until 2 frozen

When demolding a hot pan with a cloth remove them, then a hot knife run around the inside and the unlatch. Ice cream is very soft, again freeze then 20 minutes.

Spread 3 cups of whipped cream over top and sides of the cake. Freeze until they are firm, about 20 minutes. The remaining 2 cups decorated with whipped cream in a spray bag decorated with star top, top and bottom edges of the cake and spread with tubes. Back to the freezer. 15 minutes before the piece of a hot knife serves and remove.