A delightful and easy-to-make ice cream cake perfect for any occasion.
Prepare a springform pan by greasing it lightly.
Using a springform pan makes it easier to remove the cake without damaging its shape.
Crush the cookies into fine crumbs and mix them with melted butter.
Use a food processor for quick and even crushing of the cookies.
Press the cookie mixture into the bottom of the pan to form a crust.
Press firmly to ensure the crust holds together when sliced.
Spread a layer of softened vanilla ice cream over the crust and freeze until firm.
Allow the ice cream to soften slightly for easier spreading.
Spread a layer of softened chocolate ice cream over the vanilla layer and freeze until firm.
Smooth the top layer for a neat appearance.
Drizzle chocolate sauce over the top and garnish with cherries.
Add the cherries just before serving for a fresh look.
Freeze the cake for at least 4 hours or until completely firm.
Cover the cake with plastic wrap to prevent freezer burn.
Remove the cake from the pan and slice to serve.
Use a warm knife to make clean slices.
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