Nonstick cooking spray, for greasing
One 9-ounce package chocolate wafer cookies
1 stick (8 tablespoons) unsalted butter, melted
8 cups vanilla ice cream, softened
6 cups raspberry sorbet, softened
One 11.5-ounce frozen pound cake, thawed, sliced 1/2-inch thick
1 cup hot fudge sauce
2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
Cocoa powder, for garnish
Fresh raspberries, for garnish
Easy variations for ice cream cake - cookie crust can be made using shortbread cookies, vanilla cookies, etc. The cake can easily be frosted with a ganache to just cover the top of the cake - just make sure that your cake is well frozen prior to topping with a warm ganache. Fruit jams could be used as a filling in place of hot fudge. Other things that hold up as well as pound cake - brownies, chocolate chip cookies, ice cream sandwiches.
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