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"No matter what you&amp;#039;re celebrating this summer \u2014 Independence Day, a birthday, a family reunion \u2014 make it extra special with a homemade ice cream cake, chocolate crunchies and all!  The freedom to customize and mix and match flavors and toppings gives this no-bake dessert its wow factor. But before you get creative, here&amp;#039;s how to pull off the basics: 1. Line a 9&amp;quot; by 13&amp;quot; baking pan with plastic wrap, making sure the plastic goes all the way up and over the sides (I use two large sheets of wrap, side by side, for maximum coverage). 2. With an ice cream scoop, add scoops of your favorite ice cream flavor, softened slightly, (about 3 pints total) to the pan in a single layer. With stiff pie server and (impeccably clean) hands, press and spread ice cream in an even layer. Cover with plastic wrap, pressing wrap right up against ice cream, and freeze for at least 30 minutes. 3. For the crunchies: In medium, microwave-safe bowl, microwave 8 ounces semisweet or dark chocolate chips in 30-second intervals until almost completely melted, stirring in between. Whisk in 1 cup coconut oil until mixture is smooth and well combined. Let cool at least 5 minutes, but no longer than 15. 4. Meanwhile, twist and separate 1 package of Oreos. Scrape off and discard (or eat) cream filling. Place cookies in heavy-duty plastic ziptop bag and seal. With rolling pin or meat mallet, smash cookies until evenly broken into very small pieces. Stir cookie crumbs into chocolate mixture until well combined. 5. Remove plastic from surface of baking pan of ice cream. Pour and spread chocolate mixture in even layer. Freeze, uncovered, 1 hour. Repeat ice cream layering step on top of chocolate layer using 3 pints of a different color/flavor ice cream. Cover with plastic wrap and freeze at least 30 minutes. 6. Remove plastic wrap from pan. Place large, completely flat, rimless platter or cutting board over top of baking pan (this will be the platter you&amp;#039;ll be serving from). Holding them together tightly, invert baking pan, shaking gently to loosen ice cream cake from pan, if necessary. Remove pan and peel away plastic wrap. &amp;quot;Frost&amp;quot; outside of ice cream cake with 1 1/2 tubs Cool Whip. Decorate as desired. Freeze, uncovered, for up to 1 week. Remove from freezer about 10 to 15 minutes before serving (depending on how hot it is outside). Serves 14 to 16.  Remember how we said it&amp;#039;s mix and match? Try one of these new combos for every big party: Ice Cream Layer 1: Double fudge chip Ice Cream Layer 2: Strawberry Decorations: Sprinkles, raspberries Ice Cream Layer 1: Pistachio Ice Cream Layer 2: Black cherry Decorations: Chopped pistachios, maraschino cherries Ice Cream Layer 1: Peanut butter Ice Cream Layer 2: Chocolate Decorations: Peanut butter chips or chopped roasted salted peanuts Ice Cream Layer 1: Coconut Ice Cream Layer 2: Vanilla fudge swirl Decorations: Toasted shredded coconut, colored sanding sugar Ice Cream Layer 1: Coffee Ice Cream Layer 2: Dulce de Leche or Caramel Decorations: Heath Bar toffee bits, chocolate-covered coffee beans Ice Cream Layer 1: Vanilla Ice Cream Layer 2: Dulce de Leche or Caramel Decorations: Heath Bar toffee bits, chocolate-covered coffee beans NEXT: 7 Ice Cream Pies to Make Your Summer Party Even Cooler \u00BB Sherry Rujikarn is an associate editor in the Good Housekeeping Test Kitchen. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/dessert/a25760/homemade-ice-cream-cake/>