Step 1

Let the ice cream soften slightly at room temperature for 5-10 minutes so it’s easy to work with.

Step 2

Line two 6-inch round cake pans with one piece of plastic wrap, leaving 1-2 inches overhanging so the frozen layer is easy to pull out of the pan.

Step 3

Scoop the ice cream into the prepared pans, pressing down firmly to pack the ice cream into the pan. (My pans are 4 inches deep and I fit a half gallon into each layer.) Level off the top as evenly as you can with a spatula or offset spatula. Cover completely with plastic wrap and freeze for at least 4 hours or overnight.

Step 4

Remove layers from the freezer and remove the outer plastic wrap. Run the bottom of the pan under hot water to loosen the edges, then use the plastic wrap to gently pull the layer out of the pan. Place the first layer onto a cake stand or plate.

Step 5

Add a layer of sprinkles or cookie crumbs, if desired. Unmold the second layer and place gently on top. (It’s okay if they start to melt a smidge since you want them to melt together a little.)

Step 6

Coat the top and the sides of the cake with whipped topping. I find it’s easiest to do this with an offset spatula, but any spatula will work. Add sprinkles to the sides of the cake if desired. (I sort of threw them at it, and then swept up any that wound up on the floor!) Freeze for at least an hour or until ready to serve.

Step 7

Let the cake sit at room temperature for about 10 minutes before slicing and serving.