Ingredients:

  • 2 cups (200g) crushed chocolate wafers
  • 1/2 cup (115g) melted unsalted butter
  • 1 cup (240ml) thick hot fudge sauce
  • 1.5 quarts (1.4L) vanilla ice cream
  • 2 cups (480ml) heavy whipping cream

Instructions:

  1. Line a 9x13-inch glass baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine crushed chocolate wafers and melted unsalted butter. Press the mixture firmly into the bottom of the pan using the bottom of a glass until a flat crust forms.
  3. Place the crust in the freezer for 10 minutes to set.
  4. Spread half of the slightly softened vanilla ice cream over the chilled crust, smoothing the top with a spatula until level.
  5. Drizzle the hot fudge sauce evenly over the ice cream and sprinkle a handful of reserved cookie crumbs over the fudge.
  6. Top with the remaining ice cream, smoothing the surface to the edges of the pan.
  7. Beat the chilled heavy whipping cream until stiff peaks form, then spread it over the top layer of ice cream in a thick layer.
  8. Cover with plastic wrap and freeze for at least 6 hours, or overnight, until firm.