Ingredients:

  • 1 cup (120g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 large egg
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 quart (946ml) vanilla ice cream, softened slightly
  • 1 quart (946ml) chocolate ice cream, softened slightly
  • 1 cup (240ml) hot fudge sauce, cooled to room temperature
  • 12 oz (340g) Oreo cookies, crushed
  • 2 cups (480ml) heavy whipping cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • Maraschino cherries for garnish
  • 2 tbsp (15g) rainbow sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Cream the butter and sugar until pale and fluffy. Beat in the egg and vanilla.
  3. Alternately add the dry ingredients (flour, baking powder, salt) and milk, stirring until just combined.
  4. Pour batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean.
  5. Let the cake cool completely, then place the entire pan in the freezer for 30 minutes before adding toppings.
  6. Spread half of the softened vanilla ice cream over the chilled cake base using a spatula. Smooth it to the edges.
  7. Drizzle half of the cooled hot fudge over the vanilla layer.