Vanilla Ice Cream Cake

What's the best way to cut vanilla ice cream cake?
The secret to cutting an ice cream cake easily and cleanly is using a warm knife. Begin by removing the vanilla ice cream cake from the freezer and letting it sit on the counter at room temperature for 10 to 15 minutes. While the cake softens, place a large, sharp knife in a glass of hot, steaming water. When the cake has softened, remove the knife from the water and wipe it dry on a clean cloth. Slice the cake, starting from the center and cutting in a smooth downward motion toward the outer edge. Use a cake server to lift the first slice from the cake. Continue cutting the cake, cleaning the knife with a cloth between each slice and warming

the knife in the hot water bath as needed
What other flavor combinations can you use for this ice cream cake recipe?
There are countless flavor combinations you can use for this ice cream cake recipe. Swap in coffee ice cream and German chocolate cake, or consider a strawberry ice cream with white or yellow cake. Skip the sprinkles, or get creative with garnishes. If you've got extra time, whip up your favorite 
homemade ice cream recipe
to use. For more ideas, check out other 
ice cream cake recipes
perfect for sharing.
Will vanilla ice cream cake melt in the fridge?
Yes! Ice cream cake will melt in the fridge, so return leftovers to the freezer.
Nutrition Facts
1 piece: 374 calories, 19g fat (8g saturated fat), 66mg cholesterol, 315mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 5g protein.