Ingredients:

  • 1 (8 oz / 225 g) package angel food cake
  • 2 tbsp (30 ml) melted unsalted butter
  • 1.5 quarts (1.4 L) premium vanilla ice cream
  • 1 cup (150 g) crushed chocolate sandwich cookies
  • 1 (8 oz / 225 g) tub stabilized whipped topping
  • 1 tsp (5 ml) pure vanilla extract
  • 1/2 cup (60 g) powdered sugar
  • 1/2 cup (60 g) rainbow sprinkles
  • 1/4 cup (60 ml) chocolate fudge sauce

Instructions:

  1. Line the bottom and sides of a 9-inch springform pan with plastic wrap, leaving a 2-inch overhang around the edges.
  2. Cube the angel food cake into 1-inch pieces and press them firmly into the bottom of the pan. If desired, brush with melted butter before pressing down with a spoon until the base is level.
  3. Stir the softened premium vanilla ice cream in a bowl until it reaches a spreadable, soft-serve consistency.
  4. Spread half of the ice cream over the cake layer, smoothing it to the edges with a silicone spatula.
  5. Evenly sprinkle the crushed chocolate sandwich cookies over the ice cream layer.
  6. Top with the remaining ice cream and smooth the surface until perfectly flat.
  7. Cover with plastic wrap and freeze for at least 6 hours, preferably overnight.