Festive Ice Cream Cake

Directions

• Line a 9-inch springform pan with several layers of plastic wrap, making sure there’s enough overhang to lift out the cake later.
• Let your first ice cream flavor soften at room temperature for about 15 minutes. Once scoopable, spread it evenly into the bottom of the pan. Freeze for 30 minutes, or until firm.
• Crush the Oreo cookies into coarse crumbs—some larger chunks are great for texture. Mix with melted butter and set aside.
• Spread about half of the fudge over the frozen ice cream. Add the crushed Oreo mixture on top, then drizzle with the remaining fudge. Return to the freezer for at least 30 minutes.
• Soften your second ice cream flavor for 15 minutes. Spread evenly over the Oreo-fudge layer. Cover the top with plastic wrap and freeze overnight or at least 12 hours.
• Place your serving platter in the freezer for 20-30 minutes before assembling. Remove the cake from the pan and peel off the plastic wrap. Transfer the cake to the serving platter and return to the freezer while you make the frosting.
• In a large mixing bowl combine the cold heavy cream, powdered sugar, and almond extract. Using a hand mixer or stand mixer fitted with a whisk attachment, beat on high speed until stiff peaks form, about 5 minutes.
• Working quickly, frost the cake with whipped cream and decorate with sprinkles if desired. Serve immediately or freeze until ready to serve.