Ingredients:

  • 30 Oreo cookies (about 1 package), finely crushed (about 1 3/4 cups) (270g)
  • 6 tablespoons (3 ounces) unsalted butter, melted (85g)
  • 1/2 gallon (8 cups) vanilla ice cream, softened (1.9 L)
  • 1/2 gallon (8 cups) chocolate ice cream, softened (1.9 L)
  • 8 ounces (1 cup) semi-sweet chocolate chips (225g)
  • 1/2 cup (4 ounces) heavy cream (120 ml)
  • 6 Oreo cookies, quartered (optional)
  • Chocolate shavings (optional)

Instructions:

  1. Prepare the Oreo Crust: Combine crushed Oreo cookies and melted butter in a bowl. Press firmly into the bottom of the springform pan.
  2. Freeze the Crust: Place the springform pan with the crust in the freezer for 30 minutes to set.
  3. Layer Vanilla Ice Cream: Spread softened vanilla ice cream evenly over the Oreo crust. Smooth the surface.
  4. Freeze Vanilla Layer: Return the pan to the freezer and freeze for at least 2 hours, or until firm.
  5. Layer Chocolate Ice Cream: Spread softened chocolate ice cream evenly over the frozen vanilla ice cream layer. Smooth the surface.
  6. Freeze Chocolate Layer: Return the pan to the freezer and freeze for at least 2 hours, ideally overnight.
  7. Make the Chocolate Ganache: Heat heavy cream in a saucepan until simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 1 minute, then whisk until smooth and glossy.
  8. Cool Ganache Slightly: Allow the ganache to cool slightly to a pourable consistency.
  9. Assemble the Cake: Remove the cake from the freezer and carefully release the springform pan.
  10. Pour the Ganache: Pour the slightly cooled ganache over the top of the ice cream cake, allowing it to drip down the sides.
  11. Decorate (Optional): Decorate with Oreo cookie quarters and chocolate shavings, if desired.
  12. Freeze Again: Freeze the assembled cake for at least 30 minutes to set the ganache before serving.
  13. Serve: Let the cake sit at room temperature for a few minutes before slicing and serving.