Easy Incredible Ice Cream Cake for 14 Servings

Instructions:

1. Heat things up. Preheat your oven according to the cake mix box instructions (usually 350°F or 180°C). Line the bottom of your 9 inch springform pan with parchment paper and grease the sides lightly with a bit of oil.
2. Mix the base. Combine the cake mix, 3 large eggs, 0.5 cup vegetable oil, 1 cup water, and 1 tsp espresso powder. Whisk until mostly smooth. Pour only half the batter into the pan; save the rest for cupcakes or another small cake!
3. Bake the foundation. Bake 30 minutes until a toothpick comes out clean and the center springs back. Don't overbake, or the base will be dry once frozen.
4. The big chill. Let the cake cool completely in the pan. Once at room temp, slide it into the freezer for 30 minutes. Note: This firms up the crumb so the ice cream doesn't tear it apart.
5. The vanilla floor. Soften the 1.5 quarts of vanilla bean ice cream on the counter for about 10 minutes. Spread it in an even layer over the frozen cake using your offset spatula.
6. The crunch factor. In a medium bowl, fold 24 crushed cookies into 1 cup of chilled fudge sauce. Spread this mixture over the vanilla layer. Freeze for 20 minutes to set this crunch layer before moving on.
7. The chocolate ceiling. Soften the 1.5 quarts of Dutch chocolate ice cream and spread it over the crunch layer. Smooth the top as much as possible.
8. The whipped crown. In a cold bowl, whip 2 cups heavy cream, 0.5 cup powdered sugar, and 1 tsp vanilla until stiff peaks form. If you turn the bowl upside down, it shouldn't move. Spread this over the top.
9. The long wait. Freeze the entire cake for at least 6 hours. This passive time is non negotiable for the structure to fully set.
10. The reveal. Run a thin knife around the edge of the pan, pop the springform latch, and lift the ring away until the beautiful layers are fully exposed.