Ice Cream Cake

Ingredients

1 bag Oreo Cookies (15oz, about 30 cookies, I used Birthday Oreos)
1 carton Vanilla Ice Cream (I used Cookies and Cream)
1 carton Chocolate Ice Cream
1 jar Hot Fudge (18oz, I used Dark Chocolate)
Sprinkles

Directions

In a food processor or plastic bag, crush cookies (with filling) into a fine crumb. Reserve half of the cookies and press the rest into a 9" springform pan to create a crust. Chill slightly.

Thaw chocolate ice cream until pliable. Evenly spread a layer of ice cream, about 1.5" thick, over the cookie crust. Place pan in freezer to harden.

Melt 8oz of chocolate fudge in a microwave or double boiler. Combine with remaining cookies, then spread evenly over the chocolate ice cream layer. Return pan to freezer for 5-10 minutes.

Thaw vanilla ice cream until pliable. Evenly spread a layer of ice cream, about 1.5" thick, over the fudge-cookie mixture. Return pan to freezer for 5-10 minutes.

Melt 8oz of chocolate fudge in a microwave or double boiler, and pour evenly over vanilla ice cream layer. Embellish with colored sugar or sprinkles, and return pan to freezer until about 5 minutes prior to serving.

Slice cake with a knife dipped in warm water.

Recipe and photographs from Mayhem in the Kitchen!
https://mayheminthekitchen.com/double-birthday-pt-2-ice-cream-birthday-cake/