Ice Cream Cake

Directions

1. 1
   Line the bottom of a 9-inch springform cake pan with wax paper and line the sides with plastic wrap.
2. 2
   Set aside.
3. 3
   Slice the cake in half horizontally and separate the layers.
4. 4
   Place the bottom half of the cake in the prepared pan.
5. 5
   Transfer the raspberry ice cream to a medium bowl and fold in the cookies and chocolate chips.
6. 6
   Spread the raspberry ice cream over the cake with a rubber spatula.
7. 7
   Place the remaining cake layer on top.
8. 8
   Spread the vanilla ice cream on top.
9. 9
   Smooth with the back of a spoon.
10. 10
    Pour chocolate sauce over the top and let it run down the sides.
11. 11
    Freeze, covered with plastic wrap, for at least 4 hours.
12. 12
    Release the cake from the pan, and remove the plastic wrap and wax paper.