Ice cream cake with crispy filling

Ingredients:

• 3 liters vanilla ice cream
• 250 g of chocolate wafers
• 1 bottle (200-230 g) of chocolate sauce
• 1.5 l. chocolate ice cream
• 5 cups whipped cream
• Colored sprinkles (optional)

Preparation:

1. Place a 22 cm springform pan in the freezer for 15 minutes. Meanwhile, leave one container of vanilla ice cream at room temperature to soften slightly.
2. Remove the pan from the freezer. Spread vanilla ice cream in the bottom of the pan and spread it evenly up the sides to a depth of about 1.5 cm (if the ice cream has become too soft, keep it in the freezer). Refrigerate the pan for 45 minutes to allow the ice cream to set thoroughly.
3. In a food processor, grind the waffles into coarse crumbs. Add chocolate sauce and stir (about 5 turns is enough).
4. Soften the chocolate ice cream at room temperature for 15 minutes. Spread the chocolate layer over the vanilla ice cream (try to pack it tightly). Drizzle with the chocolate icing and wafer crumbs. Freeze for 1 hour.
5. As with the previous batches, soften the vanilla ice cream at room temperature for 5 minutes. Spread the ice cream on top of the crispy chocolate layer, pressing firmly and smoothing the surface with a spatula. Freeze for 2 hours.
6. To remove the cake from the pan, wipe the outside of the pan with a hot towel, run a hot knife around the inside circumference of the pan, and then unclip and remove the sides. If the ice cream is too soft, leave it in the freezer for an additional 20 minutes.
7. Spread 3 cups of whipped cream on the top layer of the cake and spread it evenly over the surface and sides. Refrigerate for 20 minutes until set.
8. Place the remaining 2 cups of whipped cream in a pastry bag fitted with a star tip. Decorate the cake with whipped cream around the edges, bottom, and top, adding sprinkles if desired. Return to the freezer. Remove the cake 15 minutes before serving and cut into slices with a hot knife.