1.5 qt Cookies & Cream Ice Cream (I love Tillamook), softened, but not melted
1 13oz package Oreo cookies, divided (see instructions)
11.75 oz jar Hot Fudge Topping (like this; this brand is corn syrup-free, but more expensive)
1 cup heavy cream or heavy whipping cream, chilled
2 tablespoons powdered sugar
½ teaspoon pure vanilla extract
Instructions
Prepare the base ice cream layer. Add half of the ice cream to the base of the springform pan. Press it down in an even layer with the back of a spoon, spatula or using wax paper pressed on top. Freeze for at least 30 minutes before continuing assembly.
While the base layer freezes, crush two-thirds of the chocolate sandwich cookies (Oreos) in a large ziptop bag.
Assemble the middle layers. After 30 minutes, sprinkle half of the crushed cookies on top of the base ice cream layer and gently press the crushed cookies into the ice cream.
Microwave the hot fudge to make it easier to spread. Pour the entire container on top of the crushed cookies and spread into an even layer, the best you can. It’s OK if it mixes together a bit.
Add most of the remaining crushed cookies on top of the hot fudge and press in gently. (This isn’t an exact science, just save some crushed cookies to decorate the outside of the cake.) Return to the freezer for another 20 minutes.
While the cake freezes, make the whipped cream. To a large bowl add the heavy whipping cream, powdered sugar and vanilla extract. Beat with a handheld mixer on medium speed until peaks form (not too loose or too stiff), about 4 minutes.
Finish the cake. When the layer is mostly frozen, add the remaining ice cream on top, followed by the whipped cream. Decorate with remaining whole Oreos and crushed cookies, as seen in the photos. Freeze for at least 2 hours before serving. The cake is best made the day in advance. Remove from the freezer 15 minutes before serving. Enjoy!