Growing up, every birthday party seemed to include the classic ice cream cake. It was a perfect combination: ice cream, cookie crumbs, chocolate fudge, some candy, and more ice cream. It’s been a long time since I’ve indulged in that type of dessert, but I decided to try to make one at home that wouldn’t be quite so decadent and easier to put together. This cake is alternating layers of crushed cookies and ice cream, all packed together in a single loaf pan. The richness is alive and well, but it’s a cinch to put together, and it’s perfect for any birthday celebration. Or just a hot summer day.

• 1.75 quarts vanilla ice cream (the box of ice cream I was using contained that much ice cream. You could get away with a little more or a little less)
• 15 chocolate cream-filled sandwich cookies

Place the chocolate cookies in a food processor, and process until the cookies are broken down into fine crumbs.

In a large loaf pan lined with parchment paper, (I used a Pullman pan) layer one-third of the cookie crumbs on the bottom. Cover with one half of the ice cream. Layer with another third of the crumbs, and then top with the remaining ice cream. Coat the top with the last third of cookies. Place the cake in the freezer and freeze until firm, 6-8 hours.

When ready to serve, remove the loaf pan from the freezer. Use the parchment paper to pull the cake from the pan (if it sticks, run a knife around the outside to help loosen it) and slice the ice cream cake into pieces.

Enjoy!