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1
Put a 9-inch springform pan in the freezer for 15 minutes.
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2
Meanwhile, let 1 container vanilla ice cream soften at room temperature.
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3
Remove the pan from the freezer.
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4
Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan.
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5
(If the ice cream gets too soft, return to the freezer.)
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Freeze until firm, about 45 minutes.
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7
Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs.
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8
Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
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9
Let the chocolate ice cream soften at room temperature, about 15 minutes.
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10
Spread over the vanilla layer, firmly packing the ice cream into the pan.
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11
Spread the chocolate crumb mixture over the chocolate ice cream.
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12
Freeze until set, about 1 hour.
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13
Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer.
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14
Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula.
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15
Freeze until firm, about 2 hours.
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16
To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side.
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17
If the ice cream cake is too soft, refreeze 20 minutes.
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18
Spread 3 cups whipped cream over the top and sides of the cake.
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19
Freeze until set, about 20 minutes.
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20
Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles.
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21
Return to the freezer; remove 15 minutes before serving and slice with a hot knife.
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22
Photograph by Steve Giralt
