While this cake does not require a lot of work to make it can take a lot of time to assemble because you need to freeze it between layers. It is a good one to make well in advance.
Bake a graham cracker crust in a springform pan. If you do not have safe graham crackers, almost any cookie crumbs will do. Mix cookie crumbs, sugar and margarine in a bowl. Using the flat bottom of a measuring cup or glass, press firmly into the bottom and up the sides of a 9″ springform pan (see below for directions if you don’t have a springform pan). Bake at 325 °F for 15-18 minutes. Let cool completely.
While the crust cools, take your ice cream or sorbet out of the freezer to soften. Leave out for 20-30 minutes.
Spread a layer of ice cream on the crust with 1 quart of the ice cream and then freeze both the springform pan and the remaining ice cream for about an hour.
Once the ice cream in the pan is frozen solid, add a layer of fudge sauce or jam plus a layer of crushed cookies. Freeze again.
Once the cake is frozen solid, spread another layer of ice cream on top using the remaining ice cream. It’s best to pull the ice cream from the freezer about 20 minutes before using. Return the cake to the freezer until firm.
If you want your cake “frosted”, you need to use some type of whipped topping (such as Kineret® or Rich Whip) or Whipped Cream Frosting. Regular buttercream frosting will freeze too solid for this. To frost, pull the cake out of the freezer and remove from spring form pan. Apply the whipped topping like frosting. You can pipe borders using a piping bag and large tips. Return to the freezer to allow to freeze solid again before serving.
For garnishes you can use gel frosting, cake decorating sugars or sprinkles, marshmallows, chocolate, or anything you can think of.
If you use fruit, remember that they will freeze solid and can resemble ice cubes.
Be sure to defrost the cake for 30 minutes or more before serving so it is soft enough to cut.
Matt’s Ice Cream work well for this.