Easy Ice Cream Cake
Ingredients
Scale
- ½ gallon cookies ’n cream ice cream
- ½ gallon chocolate ice cream
- 10–12 Oreo cookies, crushed
- Rainbow sprinkles (as much as you’d like!_
- 9-inch springform pan
- Acetate cake collar (or parchment paper works in a pinch)
Instructions
- Line the inside of your springform pan with a strip of acetate (aka a cake collar). This helps with easy removal and a clean edge!
- Take both ice cream containers out of the freezer and let them sit until they’re soft and scoopable—melty, not liquid.
- Scoop the cookies ’n cream ice cream into the bottom of the pan and spread it evenly. Use about half the container or more if you want a thicker layer.
- Sprinkle the crushed Oreos all over the cookies ’n cream layer and press them gently into the surface so they stay put.
- Add the chocolate ice cream on top, smoothing it out to the edges. Press rainbow sprinkles into the top of the cake—I recommend a ton!
- Cover and place the cake in the freezer for at least 4 hours, but overnight is best for perfect slicing.
- When ready to serve, remove the springform ring and gently peel away the acetate. Let the cake sit at room temp for 5–10 minutes before slicing with a sharp knife.
Find it online: https://lifeandsprinkles.com/easy-ice-cream-cake-2/