A mini summer ice cream cake inspired by this tropical sprinkle mix. It has a Cotton Candy Oreo crust, Cotton Candy ice cream, and you guessed it…cotton candy on top!
Cotton Candy Oreo Ice Cream Cake
Ingredients
Scale
- Cotton Candy Oreos- 1/2 c finely crushed + 4 chopped Oreos for the filling
- 1 1/2 tbsp butter
*For a thicker crust, use 3/4 c finely crushed Oreos and 2 tbsp butter
- 1 gallon or half gallon Cotton Candy Ice Cream
- Birds in Paradise or a blue and pink sprinkle mix
- Cotton Candy (any brand is fine)
EQUIPMENT
- Parchment Paper or Parchment Paper Pre-Cut Rounds
- Mini Springform Pans
Instructions
- Place parchment rounds at the base of two 4″ springform pans. Preheat the oven to 350 degrees.
- In a small bowl, mix the crushed oreos and butter. Spread half at the base of each pan and press into an even layer. Bake for 5-7 minutes or until set. Let cool completely.
- Meanwhile, let the Cotton Candy Ice Cream soften. When the crust is cool, add ice cream to each pan filling half way. Top it with half of the crushed oreos and then more ice cream until it reaches the top. Add sprinkles around the border.
- Freeze for at least 4 hours or overnight.
- Remove from the freezer and add any additional sprinkles and top with cotton candy. Serve when it can be cut pretty easily with a knife.
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