The Best Recipes for Frankenstein Ice Cream Cake

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Frankenstein Ice Cream Cake

"This is a hit with kids at Halloween. It looks difficult, but it is truly easy!"

Ingredients :

• 1/2 gallon mint chocolate chip ice cream
• 2 cups heavy whipping cream
• 1/2 cup white sugar
• 1 pouch whipped cream stabilizer (such as Dr. Oetker® Whip It)
• 2 teaspoons vanilla extract
• 1 drop green food coloring, or as desired
• 2 cups crushed chocolate sandwich cookies (such as Oreo®)
• 1/2 cup melted butter
• 1 tablespoon hot fudge sauce, or as needed
• 2 tablespoons chocolate sprinkles, or as desired
• 2 chocolate sandwich cookies (such as Oreo®)

Instructions :

Prep : 30M	Cook : 16M	Ready in : 7H

• Put ice cream in the refrigerator to soften while you make whipped cream frosting.
• Beat cream in a bowl using an electric mixer until stiff peaks almost form. Add white sugar, whipped cream stabilizer, vanilla extract, and green food coloring to whipped cream; beat until stiff peaks form.
• Scoop softened ice cream into a large bowl; stir until a uniform consistency is reached. The ice cream shouldn't be completely melted, but firm enough to hold form. Scoop ice cream into the loaf pan and spread evenly using a spatula, trying to avoid creating air bubbles.
• Mix crushed cookies and melted butter together in a bowl. Pat cookie mixture the ice cream for the "hair"; freeze for 5 hours. Run a knife along the edges of the pan and carefully flip it upside-down over a cake platter. Return cake to the freezer until firm, at least 30 minutes.
• Spread whipped cream evenly over the top and sides of cake. Freeze cake until solid, about 1 hour more.
• Spoon hot fudge sauce onto the cake creating "eyes", a "mouth", and "hairline"; top hot fudge areas with sprinkles. Place 1 cookie on each side of the bottom of the cake for the "neck bolts". Freeze cake until ready to eat.

Notes :

• Use 4 teaspoons non-fat dry milk in place of the whipped cream stabilizer, if desired.
• If the cake doesn't flip out of the pan easily, you often have to run hot water over the outside of the pan to loosen the cake.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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