Easy Ice Cream Cake

• 1 frozen pound cake
• 3 different ice cream flavors (about 1 cup each) We used Chocolate Brownie, Cookies and Cream and French Vanilla
• 3 different candies (one per ice cream layer) We used chocolate peanut butter cups, mini chocolate candies and crushed up cookies
• chocolate candy shell (they sell this near the ice cream toppings and it hardens almost immediately after hitting the cold ice cream

1. Remove the pound cake from the foil pan and cut it into 3 even layers (sort of-ours were hilariously crooked)
2. Line the foil pan with enough plastic wrap to go over all 4 sides (this is to make it easy to cover and then remove from the pan later for slicing
3. Place one layer of pound cake in the bottom of the pan and cover with 1 cup of ice cream. Sprinkle with candy. Repeat layers and top the last layer of ice cream with the chocolate shell topping.
4. Before the shell completely hardens, sprinkle with additional candy and cookies. Place in the freezer UNCOVERED for about 5 minutes to quickly harden the shell and ice cream a bit.
5. Wrap up tightly and store in the freezer until ready to serve.

Once you’re ready to eat it, remove from the freezer and pull gently on the plastic wrap to lift the ice cream cake out of the pan. Use a warm knife to quickly and easily slice through the ice cream and cake layers.