Ingredients
Scale
- 1.5 quarts Vanilla ice cream, softened
- 1.5 quarts Chocolate ice cream, softened
- 1 package (14.3 oz) Chocolate sandwich cookies (like Oreos)
- 1/2 cup Unsalted butter, melted
- 1 jar (12 oz) High-quality chocolate fudge sauce
- 1 tub (8 oz) Whipped topping or stabilized whipped cream
- Optional: Sprinkles or extra crushed cookies for garnish
Instructions
- Line a 9-inch springform pan with plastic wrap, leaving enough overhang on the sides to easily lift the cake out later. Take the vanilla ice cream out of the freezer and let it sit at room temperature for about 10–15 minutes until it is spreadable but not melted. Do not microwave it, as this ruins the texture. Once soft, spread the vanilla ice cream into an even layer at the bottom of the pan. Smooth the top with an offset spatula and place the pan in the freezer for 30 minutes to firm up.
- While the first layer freezes, place the chocolate sandwich cookies in a large freezer bag and crush them into coarse crumbs using a rolling pin. In a medium bowl, combine the cookie crumbs with the melted butter and stir until well-coated. Spread half of the chocolate fudge sauce over the frozen vanilla layer. Sprinkle the buttered cookie crumbs evenly over the fudge, then lightly press them down. Pour the remaining fudge sauce over the crumbs to lock them in. Return the pan to the freezer for at least 45 minutes until the center is solid.
- Softened the chocolate ice cream just like you did with the vanilla. Once the crunch layer is firm, spread the chocolate ice cream over the top, smoothing it out to the edges. Cover the pan tightly with plastic wrap or foil. Freeze the cake for at least 6 hours, or preferably overnight, to ensure it is completely solid throughout.
- When you are ready to serve, remove the cake from the freezer. Release the sides of the springform pan and lift the cake out using the plastic wrap overhang. Peel away the plastic and place the cake on a serving plate. Spread the whipped topping over the top and sides of the cake. Garnish with sprinkles or extra cookie crumbs if desired. Let the cake sit at room temperature for 5-10 minutes before slicing to make it easier to cut.
- Cook Time: 50 minutes