Ingredients
Scale
- 1.5 quarts chocolate ice cream, slightly softened
- 1.5 quarts vanilla ice cream, slightly softened
- 1 package (14.3 oz) chocolate sandwich cookies (like Oreos)
- 1/2 cup unsalted butter, melted
- 1 jar (12 oz) high-quality hot fudge sauce, room temperature
- 1 container (8 oz) whipped topping or 2 cups heavy whipping cream whipped with powdered sugar
- Optional: Sprinkles or extra cookie crumbs for decoration
Instructions
- Take the chocolate ice cream out of the freezer and let it sit on the counter for about 15 to 20 minutes. You want it to be spreadable but not liquid. Repeat this process with the vanilla ice cream later when you are ready for the second layer to prevent it from melting too early.
- Pulse the chocolate sandwich cookies in a food processor until they turn into coarse crumbs. Transfer the crumbs to a bowl and stir in the melted butter until the mixture looks like wet sand. Spread the mixture onto a baking sheet and bake at 350°F (175°C) for 8 to 10 minutes. Let the crunchies cool completely before using; this ensures they stay crispy inside the cake.
- Line a 9-inch springform pan with plastic wrap or parchment paper for easy removal. Spread the softened chocolate ice cream into an even layer at the bottom of the pan. Use an offset spatula to smooth the top. Place the pan in the freezer for at least 30 minutes to firm up.
- Once the chocolate layer is firm, pour the hot fudge sauce over the top. Spread it carefully to the edges. Sprinkle the cooled cookie crunchies generously over the fudge, pressing them down slightly so they stick. Return the pan to the freezer for another 30 minutes to set the middle layer.
- Spread the softened vanilla ice cream over the crunch layer. Work quickly to ensure the layers do not mix too much. Smooth the top and cover the pan with plastic wrap. Freeze the cake for at least 6 hours, or preferably overnight, until it is completely solid.
- Remove the cake from the springform pan and place it on a serving plate. Frost the top and sides with whipped topping. Decorate with sprinkles or remaining cookie crumbs. Return the cake to the freezer for 20 minutes to set the frosting before slicing and serving.
- Cook Time: 55 minutes