Ingredients:

  • 2 cups (225g) Oreo cookies, crushed into fine crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 1.5 quarts (1.4L) vanilla ice cream, slightly softened
  • 1.5 quarts (1.4L) chocolate ice cream, slightly softened
  • 1 cup (150g) chocolate sandwich cookies, roughly chopped
  • 2 cups (480ml) heavy whipping cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to act as a sling.
  2. Combine crushed Oreo cookies and melted butter; press firmly into the bottom of the pan until the surface is compact. Flash-freeze for 10 minutes.
  3. Spread the softened vanilla ice cream in an even layer over the crust using an offset spatula to ensure edges are flush.
  4. Sprinkle the chopped chocolate sandwich cookies evenly over the vanilla layer, pressing them in slightly.
  5. Top with the softened chocolate ice cream, smoothing the top until level. Freeze for at least 4 hours.
  6. Whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  7. Spread the whipped cream over the frozen ice cream layers and add optional toppings immediately.
  8. Return the cake to the freezer for an additional 2 hours before serving.