Ice Queen Birthday Cake

Ingredients

• 1 ¹⁄₂ cups chocolate fudge sauce, chilled
• 2 cups frozen raspberries or blueberries
• 1.65 L container vanilla ice cream or frozen yogurt
• 1.65 L container chocolate ice cream or frozen yogurt
• 2 cups whipping cream
• 1 cup icing sugar
• 1 tsp vanilla extract
• Summer Berry Sweet Dip Mix, or rainbow sprinkles, to taste

Preparation

1. Stir chocolate sauce with berries.
2. Line Round Steamer with plastic wrap—you’ll need 2 large pieces so it covers the bottom and comes up and over the side.
3. About 20 min before using, set the vanilla ice cream on the counter to soften. Scoop into steamer; using the 3-in-1 Spatula, spread into an even layer. Top with chilled chocolate sauce. Freeze for 1 hr or until firm.
4. Meanwhile, set the chocolate ice cream out on the counter to soften. Once the vanilla layer is firm, spoon chocolate ice cream on top; spread into an even layer. Loosely cover with the overhanging plastic wrap. Gently tap steamer on counter a few times to help pack the layers. Freeze until very firm, at least 5 hrs or overnight.
5. For the topping, pour cream into a chilled bowl. Using an electric mixer, beat just until soft peaks start to form. Gradually beat in icing sugar, then vanilla, until stiff peaks form when beaters are lifted.
6. To decorate the cake, remove steamer from freezer and unwrap plastic; let the plastic wrap overhang on the outside of the steamer. Place a large plate on top of the steamer; carefully invert cake onto plate. Remove and discard plastic wrap.
7. Spread whipped cream all over top and sides of cake. If you wish, save some of the whipped cream and put in a piping bag; pipe a border around top of cake. Generously shake on topper. Cake will keep well frozen up to 3 days before serving.