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Ingredients
  • subheading: For the ice cream cake layers:
  • 1 ½ pints chocolate ice cream, such as Tillamook
  • 1 ½ pints French vanilla ice cream, such as Tillamook
  • subheading: For the Oreo crunchies:
  • 1 cup ( 100 g) Oreo crumbs, from about 12 cookies with the filling scraped out
  • 3 tablespoons unsalted butter, melted
  • subheading: For the chocolate fudge:
  • ½ cup heavy whipping cream
  • ½ cup ( 6 ounces) semi sweet chocolate chips
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • subheading: For the whipped cream frosting:
  • 2 cups ( 440g) heavy whipping cream, cold
  • 1 cup ( 100 g) powdered sugar
  • 1 ½ teaspoon vanilla extract
  • subheading: For decorating:
  • Rainbow dot sprinkles
  • subheading: Special Equipment:
  • 1 (8x3-inch) round springform pan
  • Large star piping tip
  • Piping bag or zip-top bag
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