Coffee and Fudge Ice Cream Cake

Instructions:
Begin with the fudge sauce: Combine cocoa powder, cream, honey, sugar, and butter in a saucepan over medium heat. Continuously stir for 5 minutes until ingredients meld into a smooth sauce. Off heat, blend in vanilla and salt. Allow to cool for 10 minutes.
Prep an 8-inch square baking pan with parchment paper.
Assemble the cake: Firmly press chocolate ice cream into the pan’s base, top with a layer of graham crackers, then spread 1/3 cup fudge sauce. Freeze for 15-30 minutes. Layer on coffee ice cream, another layer of graham crackers, and another 1/3 cup fudge sauce. Freeze once more for 15-30 minutes. Cap with vanilla ice cream and a final layer of graham crackers. Seal and freeze for 6 hours or overnight.
Store any extra fudge sauce in the refrigerator.
For serving, gently warm the fudge sauce for 30 seconds to 1 minute. Release the cake with a knife, flip onto a serving plate, discard the parchment, and drape with the warm fudge sauce. Freeze briefly for 5 minutes.
Beat the cream and sugar to soft peaks. Garnish the cake with the whipped cream, and if desired, a dusting of cocoa powder. Serve immediately, sliced.
Preparation Time: 20 minutes | No Cook Time | Total Time: 20 minutes + freezing | Serves: 10