Ice Cream Cake 

Note 

You'll need an 8x3-inch round springform pan to make this cake.

Ingredients

For the ice cream cake layers

1 1/2 pints chocolate ice cream, such as Tillamook

1 1/2 pints French vanilla ice cream, such as Tillamook

For the Oreo crunchies

1 cup (100g) Oreo crumbs, from about 12 cookies with the filling scraped out 

3 tablespoons unsalted butter, melted

For the chocolate fudge

1/2 cup heavy whipping cream

1/2 cup (6 ounces) semi sweet chocolate chips

3 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

For the whipped cream frosting

2 cups (440g) heavy whipping cream, cold

1 cup (100g) powdered sugar

1 1/2 teaspoon vanilla extract

For decorating

Rainbow dot sprinkles

Special Equipment

1 (8x3-inch) round springform pan

Large star piping tip

Piping bag or zip-top bag

Method

Preheat the oven to 350°F:

Line a sheet tray with parchment paper and set aside until ready to make Oreo crunchies. Line an 8x3-inch round springform pan with a piece of plastic wrap on the bottom of the pan long enough so it hangs off the sides, then clasp and seal the pan tight. Use two more pieces of plastic to sit in and up the sides of the pan.

Make the chocolate ice cream layer:

Let the chocolate ice cream sit out at room temperature for 15-20 minutes, until it’s soft enough to scoop but not melted. Spoon the ice cream into the lined springform pan and use a small offset spatula or spoon to evenly fill the pan until the top is flat and smooth. Place the pan in the freezer to chill uncovered for 30 minutes while you make the crunchies and fudge.

Make the Oreo crunchies:

In a medium bowl, combine the Oreo crumbs and melted butter. 

Bake the crumbs on a parchment-lined sheet tray for 10 minutes until they begin to smell chocolatey.

Let it cool completely on a wire rack.

Make the fudge layer:

To make the fudge, pour the cream into a small pot and heat it over medium low heat for about 5 minutes or until the cream starts to bubble. 

Add the chocolate chips into a large heat proof bowl and pour the cream over. Let it sit for 1 minute, then stir to combine using a rubber spatula. 

Add in the softened butter and vanilla and stir to combine until smooth.

Pour fudge onto frozen chocolate layer:

Pour the fudge over the top of the frozen chocolate layer, then place it back in the freezer to set the fudge, about 10 minutes. The fudge should be set but still tacky when you touch it.

Layer the Oreo crunchies over the set fudge layer: 

Sprinkle the cooled Oreo crunchies evenly over the fudge. Press the crumbs gently into the fudge to make sure the layer is even. Place the pan back in the freezer for 1 hour.

Make the vanilla ice cream layer:

Take the vanilla ice cream out of the freezer and let it sit at room temperature for 20 minutes until softened. 

Scoop the ice cream into the pan on top of the crunchies and use an offset spatula to evenly fill the pan all the way to the top. Make sure the top is level and smooth, then cover the pan and place it back in the freezer for at least 6 hours to freeze.

Make the whipped cream frosting:

When you’re ready to frost the cake, pour the heavy cream, powdered sugar, and vanilla into a stand mixer bowl or large bowl for a hand mixer. Mix on medium speed until the whipped cream fills the top of the whisk and the tip stands straight up when pulled out of the bowl.

Unmolding the cake:

Place a large plate or serving platter in the freezer to chill for 10 minutes. This will keep the cake from melting when you transfer it to the plate.

Take the cake pan from the freezer and unlock the clasp. Pull the ends of the bottom piece of plastic wrap on the bottom of the pan to remove it from the springform pan. Gently pull the plastic wrap off the cake and use your hand or a spatula to transfer the cake to the frozen plate.

Frost the cake:

Use a large offset spatula or butter knife to frost the cake with all but 1 cup of the whipped cream.

Decorate the cake:

Fit a large piping bag with a large star tip and fill it with the remaining 1 cup of whipped cream. Pipe a few rosettes on top of the cake, then sprinkle with rainbow dot sprinkles.

Freeze the cake:

Before serving, place the cake back in the freezer to chill the whipped cream for 20-30 minutes.

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