Ingredients:

• 1 store-bought or homemade chocolate cake
• 2 quarts of your favorite ice cream, softened
• 1 cup of hot fudge sauce
• 1 cup of crushed cookies or candy (optional)
• Whipped cream or maraschino cherries for garnish (optional)

Instructions:

1. Place the chocolate cake in the bottom of a 9-inch springform pan.
2. Spread the softened ice cream over the cake, making sure to fill in any gaps.
3. Drizzle the hot fudge sauce over the ice cream layer.
4. Sprinkle crushed cookies or candy on top, if desired.
5. Cover the pan with plastic wrap and freeze for at least 4 hours, or until the cake is firm.
6. To serve, remove the cake from the freezer and let it sit at room temperature for a few minutes. Then, remove the cake from the springform pan and place it on a serving platter.
7. Garnish with whipped cream or maraschino cherries, if desired.
8. Cut the cake into slices and serve immediately.

Note: The ice cream cake can be stored in the freezer for up to 2 weeks, but for best results it is recommended to be consumed within the first week.

Enjoy your homemade ice cream cake!