Ingredients:

  • 24 Oreo cookies (340g)
  • 6 tbsp unsalted butter, melted (85g)
  • 1.5 quarts premium vanilla ice cream, softened (1.4L)
  • 12 Oreo cookies, coarsely chopped (170g)
  • 1 cup heavy whipping cream, chilled (240ml)
  • 1/2 cup hot fudge sauce, slightly warmed (125ml)
  • 1 cup whipped topping (240ml)
  • 4 Oreo cookies, crushed for garnish (55g)

Instructions:

  1. Process 24 Oreo cookies in a food processor until they reach a fine, sandy texture.
  2. Stir in the melted butter until the mixture resembles wet sand.
  3. Firmly pack the mixture into the bottom of a 9-inch springform pan using a flat glass to ensure the crust is level and tightly compressed.
  4. Freeze the crust for 15 minutes to lock in the structure.
  5. Beat the heavy whipping cream until stiff peaks form.
  6. Allow vanilla ice cream to sit at room temperature for 10–15 minutes until pliable but not melted.
  7. Gently fold the whipped cream into the softened ice cream using a rubber spatula.
  8. Fold in the coarsely chopped Oreos, keeping the chunks intact for texture.
  9. Spread the ice cream mixture evenly over the frozen crust and smooth the top with an offset spatula.
  10. Freeze the cake for a minimum of 6 hours.
  11. Spread the slightly warmed hot fudge sauce over the top of the frozen cake.
  12. Top with whipped cream and garnish with crushed Oreos.