Cookies and Cream Ice Cream Cake

Cookies and Cream Ice Cream Cake

Ingredients:

• 1 package of chocolate sandwich cookies (Oreos)
• 1/4 cup melted butter
• 1/2 gallon cookies and cream ice cream (softened)
• 1/2 gallon vanilla ice cream (softened)
• 1 cup chocolate chips
• 1/2 cup hot fudge sauce (for drizzling)
• Whipped cream (for topping)
• Optional: extra cookies for decoration

Instructions:

1. Prepare the Cookie Crust:
   • Crush the chocolate sandwich cookies in a food processor until they are fine crumbs.
   • Mix the cookie crumbs with the melted butter until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for about 30 minutes until firm.
2. Layer the Ice Cream:
   • Spread a layer of softened cookies and cream ice cream over the cookie crust, smoothing it out with a spatula.
   • Add a layer of crushed chocolate sandwich cookies over the ice cream.
   • Spread a layer of softened vanilla ice cream over the cookies.
   • Repeat layering if desired, ending with a layer of vanilla ice cream.
3. Freeze the Cake:
   • Cover the cake with plastic wrap and freeze for at least 4 hours, or until firm.
4. Decorate the Cake:
   • Once the cake is frozen, remove it from the springform pan and place it on a serving plate.
   • Drizzle hot fudge sauce over the top of the cake.
   • Sprinkle chocolate chips over the top.
   • Decorate with whipped cream and additional cookies if desired.
   • Add extra scoops of ice cream on top for an indulgent touch.
5. Serve:
   • Let the cake sit at room temperature for a few minutes before slicing.
   • Serve and enjoy your delicious cookies and cream ice cream cake!

This recipe should help you recreate a dessert similar to the one in the image you provided. Enjoy!

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