Chocolate and Coffee Ice Cream Cake
Lightly grease an 8-inch square cake pan and line it with parchment paper, leaving a 1-inch overhang. Slice 3 to 4 store-bought butter cake slices into 1-inch-thick rectangles. Trim butter cake slices to fit the base of the pan snugly. Allow 1 liter (2 pints) chocolate ice cream to soften slightly. Spoon chocolate ice cream over butter cake and smoothen the top with a spoon or an offset spatula. Cover with foil and freeze for 20 minutes. Allow 1 liter (2 pints) coffee ice cream to soften slightly. Spoon coffee ice cream over chocolate layer and smoothen the top with a spoon or an offset spatula. Cover with foil and freeze for several hours or overnight until firm. Remove ice-cream cake from pan, peel off parchment paper, and transfer to a serving plate. Decorate with roughly crushed wafer sticks. Serves 12 to 14.