I put the cake back in the freezer to chill. This cake melts very quickly so make sure to keep it in the freezer as long as you don't need it.
Now it was time to create the chocolate crunchies because what ice cream cake is complete without it? I found this great recipe at Our Best Bites. Just put two rows of the oreos in your food processor and chop until they are course. Then pour in your bottle of magic shell and pulse on your machine until it is mixed well. then pour this on top of your vanilla ice cream and smooth out using the spatula. Now add the chocolate on top and chill for a couple hours. I chilled mine overnight.
Take your ice cream cake back out of the freezer and gently push your fudge sticks into the side. Even pressure is better so you don't break them. When done put back in the freezer for about 15 minutes while you make your whipped cream. I followed the directions on Spoonful by whipping the heavy cream until it was soft peaks then adding the vanilla and sugar and continuing to whip. I then added food coloring until the color looked good. I used a spatula to scoop and spread the whipped cream onto my cake.
In the inspiration they used swimmer people but I couldn't find them anywhere without spending an arm and leg so I thought teddy grahams would be a good substitute. I laid them out on wax paper the morning of the paper and used my leftover royal icing from the cookies. I put a small amount, like just a dollop, in a bowl and mixed it with one of my many Americolor food colorings. I love the brand and they have a ton of colors. They are great because they are squeeze bottles and are easy to dispense just the right amount.
|Top: Royal Icing, Middle: Store Bought Icing, Bottom: Toothpicks (the Winner!)|