Oogie Boogie Ice Cream Cake
Ingredients
Scale
Crust
- 24 Oreo cookies, finely crushed
- 5 Tbsp salted butter, melted
First Ice Cream Layer
- 1 ½ quarts mint Oreo or mint chocolate chip ice cream (softened)
Crunchy Fudge Layer
- 1 cup hot fudge, warmed slightly or 1– 12 oz jar
- 1 cup crushed Oreos or chocolate cookies
Second Ice Cream Layer
- 1 ½ quarts Oreo or cookies & cream ice cream (softened)
Topping & Decorations
- 1 (8 oz) tub whipped topping or 2 cups whipped cream
- Neon green candy melts (melted for drizzle)
- Gummy worms or gummy bugs
- Halloween sprinkles
- Spooky pumpkin accents
Instructions
- Line a 9-inch springform pan with parchment paper and spray with baking spray.
- Mix the crushed Oreos with melted butter. Press firmly into the bottom of the pan to form the crust. Freeze for 20 minutes.
- Spread softened mint ice cream over the crust. Smooth the top with a spatula. Freeze for 1–2 hours, or until firm.
- Spread the hot fudge evenly over the mint ice cream.
- Immediately sprinkle crushed Oreos or chocolate cookies on top. Press gently to stick. Freeze again for 1 hour.
- Spread the softened cookies & cream ice cream over the fudge layer. Smooth the top. Freeze for 2–3 hours, or until completely solid.
- Remove the cake from the springform pan. Spread the whipped topping smoothly over the entire cake.
- Drizzle melted neon green candy melts over the cake.
- Place gummy worms on top.
- Add Halloween sprinkles and spooky pumpkins.
- Freeze until ready to serve. Let it sit at room temperature for 10 minutes before slicing.
Find it online: https://lifeandsprinkles.com/oogie-boogie-ice-cream-cake/