• ½ pint Vanilla Ice Cream
• ½ pint Chocolate Ice Cream
• 1 cup Chocolate Wafer Cookies
• ⅓ cup Hot Fudge Sauce, room temperature
• Sprinkles
• Silicone jumbo muffin pan

1. Let vanilla ice cream sit out for 15 minutes to soften; put 2 scoops of vanilla ice cream into each cup of the muffin pan; use a small offset spatula to press the ice cream down and smooth it out; put in freezer for 15 minutes
2. Meanwhile, place the chocolate wafer cookies in a food processor; pulse until it looks like bread crumbs add hot fudge sauce and pulse again until combined
3. Remove the pan from the freezer and add a layer of cookie mixture on top of the vanilla ice cream; return pan to freezer for 15 minutes
4. Remove chocolate ice cream from freezer and let thaw for 15 minutes
5. Add 2 scoops of chocolate ice cream on top of cookie layer; use the offset spatula to smooth out the top layer; place a sheet of parchment paper on top and freeze the entire tray overnight
6. Before serving remove the mini cakes form the pan by inverting the silicone cups; place on a plate and add sprinkles on top

Here are some supplies you may need!