Ice Cream Cake

This ice cream cake is delicious. The crushed up Oreos mixed with magical shell make the perfect crispy filling. So decadent and sweet. Who doesn't love ice cream cake? It takes a while to make it with all the freezing, but if you're home for most of the day it's not bad. You can do it over the course of a couple of days, too. It's so good! I ate mine and half of Jamie's.

Ingredients:

2 quarts ice cream, whatever flavors you want (I used chocolate and Oreo)

1.5 sleeves Oreos, filling removed (or if you can find them, chocolate wafers)

A few tbsp magic shell

Hot fudge (I used Hershey's but you can also make your own)

Whipped cream

Cherries and sprinkles (optional)

Directions:

Leave the first quart of ice cream out for 15 minutes to soften. Put a spring form pan in the freezer. 

Place the Oreos in a small bowl. 

Crush them up (I used a muddler, but you c an also use the bottom of a cup or just your fingers). 

Pour over a few tbsp of magic shell. 

Mix it up. It should be slightly damp and coated. 

Coat the bottom of the spring form pan with a light dusting of the Oreos. (Should make serving easier.) Scoop out the ice cream evenly over the crumbs/around the pan. Smooth it out with an offset spatula. 

Pour the rest of the Oreo mix over the top and press lightly into the ice cream to flatten. Put in the freezer for 2 hours to firm up. 

Let the other flavor soften for 15 minutes. Scoop it all over the Oreo topping.

Smooth it out. This will be the top of the cake so you want it to be even. Pop it make in the freezer for a few hours to firm up.

Smear a layer of fudge warmed but still not super warm (don't want to melt it) on top. Put it back in the freezer. When ready to serve, warm a knife and cut around the edges. Pop out the rim of the springform pan. Put stars of whipped cream around the edge and sprinkle with sprinkles. Cut into slices and serve.