Ice Cream Cake & Birthday Party

My grandaughter Kasidee turned 4 this month. 

We celebrated this momentous occasion with...wait for it...a birthday party.

Chelsea, Kasidee's momma, was handling the cake so I thought rather than having plain ice cream to go along with it, an Ice Cream Cake would be fun and a little different.

I found this recipe somewhere online and thought it was so cute. 

I made just a few changes and it turned out delicious and very easy to make.

It's made with Swiss rolls, 2 flavors of ice cream, with a hot fudge and cookie crumble in the middle.

Turned out great and more importantly, the kids loved it. Recipe Below

The party was just a small get-together with family. A lot of fun, as always!

This is Kasidee, the birthday girl.

This is the cake Chelsea made. So cute! She did a great job. 

I think it's either the first or second cake she's ever made. 

As you can see, Kasidee loved it.

Dora all the way, for her.

The kids had great fun. Here's grampa helping Kasidee with the pinata.

With a little help from her cousins...

they eventually succeeded in ripping the thing apart.

The scramble was on.

Once their bags were full of candy, it was time for presents.

Always fun to get presents

and there's always that last big one. Wonder what it is?

Oh yay...a star is born.

HAPPY BIRTHDAY KASIDEE!!!!!

Ice Cream Cake

10 to 12 Swiss cake rolls
2 pints vanilla ice cream, softened
3/4 cup Hershey's Special Dark hot fudge topping
20 chocolate creme filled chocolate wafer cookies  (Walmart brand works great)

2 pints chocolate ice cream, softened

Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm.

Spread slightly softened vanilla ice cream over cake. Cover and freeze for at least 1 hour.

Heat hot fudge topping in microwave to loosen and stir together with cookies that have been crushed. Spread over vanilla ice cream. Freeze for at least 1 hour.

Spread with slightly softened chocolate ice cream.

Cover and freeze for up to 1 month.

Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. 12-14 servings.

Note:  Put Swiss Rolls in the freezer for a few minutes to firm up a little and use a serrated knife for easier cutting.

I listed 2 pints in the ingredients but I think I used just over that of  both flavors ice cream. It will all depend on the size bowl you use.

This cake has endless possibilities with all the great flavors of ice cream out there. I would love to hear about the version you make or what you thought of this one.