Celebration Ice Cream Cake
rec.food.recipes/Catherine Guy (1997)

I have been making this cake for my youngest son's birthday for about 8 years in a row - he's 13. No other cake will do. It is easy and the leftovers will keep in the freezer for several days.

8 squares semi-sweet chocolate (baker's)
3/4 cup whipping cream
2 tablespoons corn syrup
3 types of ice cream, one liter of each kind *Plain ice creams are better, chocolate, strawberry, and vanilla or French vanilla are good
9 candy bars, use a mixture of crispy, caramel, chocolate and peanut butter candy bars
1 package of plain chocolate wafer cookies

In the top of a double boiler, over hot not boiling water, melt together chocolate, cream, and corn syrup, whisking until smooth; let cool. Let ice cream soften at room temperature for 30 minutes.

Meanwhile, cover a 10 inch cardboard circle with waxed paper; place in bottom of an 11 inch spring form pan. Chop the chocolate bars and cookies. Spread one liter of ice cream in the bottom of the spring form pan; sprinkle with one-half of the chocolate bars and cookies. Drizzle with one half cup of the sauce.

Repeat with the second layer of ice cream and the rest of the chocolate bars and cookies. Spread the third type of ice cream on top; drizzle with remaining sauce. Freeze at least 3 hours. (Cake can be removed from pan, wrapped well and frozen for up to 1 month.) Let soften in fridge for 30 minutes before serving.

Good chocolate bars to use: Crispy Crunch, Kit Kat, Aero, Skor, Wonderbar.