While ice cream is a favorite all year ‘round, it’s certainly especially welcome on those redolent and balmy days of summer when the best thing to do is sit in the shade and savor a cooling treat. This said, you’ll appreciate the easy and extra-tasty uses we’ve found for one of summertime’s favorites!

First, let’s look at the fact that it’s true that it’s easiest to buy one (from Dairy Queen for around $25, for instance). But there can be very good reasons to do something from scratch. Maybe you may want to use your own special homemade flavors, or create a cake with dairy-free ice cream. You might want to decorate it specially, or include home-baked cookies inside.

So assuming the idea of making your own ice cream cake appeals to you, let’s first look at the basics for making a typical ice cream cake. Even though it’s called a “cake,” there usually is no actual crumb cake involved. This delectable treat is typically nothing more than layers of various flavors of ice cream, one atop the other. Some folks I’ve talked to like to add layer of crumbled cookies, or even layers of dessert sauces such as chocolate or butterscotch.

Begin by understanding how long this will take you. Making an ice cream cake is not a lot of work; I dare say it's easier than a baked cake. But it does take time — almost entirely hands-off time, but still. So plan your time and start at least three days ahead of your scheduled event.

You need a day to create the first ice cream layer, which has to freeze until solid. Then the next ice cream layer, and after that, it freezes overnight so it's stable enough to remove the spring-form ring. Then the traditional approach is to frost the cake with whipped cream. From there it's really best to let it sit in the freezer one more night before serving.

You're always fighting the clock when working with ice cream, so give yourself plenty of time to let things chill out between steps. The bottom line, time-wise, is that it’s essential to work quickly, so that the ice cream doesn't melt. Otherwise, ice crystals can form when you freeze the finished cake.

Last but not least: freezer space. You enough to sit your pan safely level; no tipping allowed. Upright freezers are best for this; side-by-side and bottom-drawer freezers make it tough, but it is doable. Clear some space and do a test run with the pan(s) before getting started.

With this basic tutorial under your belt, here’s one of the best ice cream cake recipes I’ve ever had. It was easy to make (only took about 20 minutes), looked beautiful, and tasted divine. This recipe comes from our good friend and neighbor, Tammy Hogan. Try this out and let me know what you think. And if you have any ice cream cake-making tips, please don’t hesitate to share.

TAMMY’S ICE CREAM CAKE (Yield: 12-16 servings)

1 (13 ounce) package Mother’s Macaroons

2 (1/2 gallon) cartons ice cream (different flavors that will look and taste well together), slightly softened

1 (16 ounce) jar hot fudge ice cream topping

4-5 (1.4 ounces) SKOR Bars (or substitute other candy, such as peanut butter cups, malted milk balls, etc.)

Oil bottom of a spring form pan. In food processor, grind to fine texture the macaroon cookies. Sprinkle ½ of cookie crumbs in bottom of pan. Cover with first ½ gallon of ice cream. Quickly spread a layer of fudge topping over the ice cream.

Sprinkle remaining crumbs over the fudge topping. Add second ½ gallon of ice cream. Quickly spread remaining fudge sauce over this. Crumble SKOR Bars and sprinkle them over top. Cover with plastic wrap and freeze until ready to use, at least 3 or 4 hours.

TIP: For use as a Christmas dessert, sprinkle crushed peppermint candies atop the cake, rather than the SKOR Bars.

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