With your own five layer ice cream cake, you could swap ingredients every time and never make the same cake twice. Here are ...

Set ice cream out to soften. Prepare loaf pan by lightly coating with cooking spray. Place a large piece of plastic wrap in loaf pan, leaving a slight overhang, pressing plastic to pan as smoothly ...

"It's very rich, and a little bit goes a long way," says food blogger Sarah Kieffer, of her Red Velvet and Cream Cheese-Swirled Ice Cream Cake.

Start by putting the bottom layer into the pan, then top it with a layer of ice cream. Place the second piece of cake atop ...

Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until mixture is smooth, 3 to 5 ... cake leveler or serrated knife, if necessary; discard parchment. Place one cake ...

and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding. It is slightly heav ...

When the cakes have cooled, make the icing. Place the bottom cake layer on a serving platter. Use a knife or an angled spatula to ice the top with ... squirt some whipped cream topping onto ...

Cooler temps call for apple cider doughnuts, satisfying soup and more.