ICE CREAM CAKE

Steps:

• Take a pan that is 1 foot in diameter and line it with tin foil.
• First place pot on top of sheet of tin foil.
• Wrap the bottom of the pot.
• Lift pot, and cut out the circle that is formed from the bottom of the pot. (leave about 1cm of extra).
• Place Circle on the bottom of pot.
• Finish lining the rest of the pot with tinfoil. (make sure to leave excess hanging over the sides).
• Crush 1.5 rows of the Oreo cookies in a ziploc bag until crumbs.
• Melt 2 tbsp of butter.
• Pour Oreo crumbs into butter and knead until moistened. Add more butter if needed.
• Add two shakes of turtle shell ice cream topping to mixture and knead.
• Pour Oreo Crust mixture into bottom of pot.
• Spread over bottom until you can no longer see the tinfoil. (Crust should be about 1cm thick).
• Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
• Freeze for about 8 minutes.
• Pour in first tub of melted ice cream, and spread evenly over crust.
• Freeze for about 1.5 hours.
• Crush the remaining middle row of Oreos, and 1/3 of the remaining row.
• Spread crumbs over the layer of ice cream, then add a little bit of pressure.
• Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
• Freeze for 30 minutes.
• If Bottom half of cake seems solid, add second ice cream layer.
• Freeze overnight, or until completely solid.
• Flip pot upside down and gently pull on the excess tinfoil to free cake from pot.
• First remove tinfoil from bottom, then remove the sides.
• Crush the remaining Oreos and add to top of cake.
• Drizzle the remaining turtle shell ice cream topping in a zig-zag fashion over top of cake, and along the edge of cake.
• Decorate with icing scallops around the top and bottom edge of cake.
• Freeze for 10 minutes and enjoy!