Ice Cream Cake

Preparation - Preheat the oven to 350°F. Line a sheet tray with parchment paper and set aside. Line an 8x3-inch round springform pan with plastic wrap on the bottom and sides.

Chocolate Ice Cream Layer - Let chocolate ice cream sit at room temperature for 15-20 minutes until soft enough to scoop. Spoon into the lined springform pan, smooth the top, and freeze uncovered for 30 minutes.

Oreo Crunchies - Combine Oreo crumbs and melted butter in a medium bowl. Bake on parchment-lined sheet tray for 10 minutes until chocolatey. Cool completely on a wire rack.

Chocolate Fudge - Heat heavy cream in a small pot over medium-low heat for about 5 minutes until bubbling. Pour over chocolate chips in a large heat-proof bowl, let sit 1 minute, then stir. Add softened butter and vanilla, stir until smooth.

Fudge Layer - Pour fudge over the frozen chocolate layer. Return to freezer for about 10 minutes to set, until tacky.

Oreo Crunchies Layer - Sprinkle cooled Oreo crunchies evenly over the fudge and press gently. Freeze for 1 hour.

Vanilla Ice Cream Layer - Let vanilla ice cream soften at room temperature for 20 minutes. Scoop over crunchies, smooth top, cover, and freeze for at least 6 hours.

Whipped Cream Frosting - Combine heavy cream, powdered sugar, and vanilla in a stand mixer bowl. Mix on medium speed until whipped cream forms stiff peaks.

Unmolding - Chill a large plate in freezer for 10 minutes. Unlock springform pan, remove cake using plastic wrap, and transfer to chilled plate.

Frosting - Frost the cake with all but 1 cup of whipped cream using a large offset spatula or butter knife.

Decorating - Fit a piping bag with a large star tip, fill with remaining 1 cup whipped cream, and pipe rosettes on top. Sprinkle with rainbow dot sprinkles.

Final Freeze - Freeze cake for 20-30 minutes before serving to chill whipped cream.