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Grease a 9 inch springform pan with cooking spray. Line the inside of the springform with parchment paper so that it extends 2-3 inches above the hight of the pan. Spread the softened chocolate ice cream on the bottom of the pan and freeze for at least 10 minutes.
Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature. Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.)
Directions. In a large bowl mix together ice cream and sprinkles. Using a serrated knife, level the rounded top of each cake until flat. Place one cake in the bottom of an 8″ springform pan. Top with ice cream and smooth with an offset spatula. Top ice cream with second cake. Freeze cake until ice cream has hardened,…
Cool cake layers in pans 10 minutes. Remove layers from pans; cool on wire racks. To assemble, place one cake layer in a 9-inch springform pan, trimming to fit if needed. Spread half of the ice cream over cake in pan. Top with second layer; spread with remaining ice cream.
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