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


Recipe Summary test

30 mins
6 hrs 30 mins
7 hrs
1 loaf cake


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's 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.

Nutrition Facts

542 calories; protein 6.3g; carbohydrates 42g; fat 39.2g; cholesterol 150.4mg; sodium 174.8mg. Full Nutrition