For the Crust:
24 chocolate sandwich cookies (like Oreos), crushed
¼ cup unsalted butter, melted
For the Ice Cream Layer:
1 ½ quarts chocolate ice cream, softened
For the Fudge Layer:
1 cup chocolate fudge sauce, warmed slightly for spreading
1 cup crushed chocolate sandwich cookies (optional, for added crunch)
For the Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Chocolate shavings or curls, for garnish
Prepare the Crust:
Grease a 9-inch springform pan.
In a bowl, combine the crushed chocolate sandwich cookies with melted butter. Press the mixture firmly into the bottom of the pan to create an even crust.
Place in the freezer for 10 minutes to set.
Add the Ice Cream Layer:
Scoop the softened chocolate ice cream onto the crust and spread it into an even layer. Freeze for 30 minutes until firm.
Add the Fudge Layer:
Spread the fudge sauce evenly over the ice cream layer, then sprinkle with crushed cookies if desired.
Freeze again for 15-20 minutes, until the fudge layer is firm.
Make the Whipped Cream Topping:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream over the top of the cake or pipe it decoratively around the edges.
Garnish and Serve:
Sprinkle chocolate shavings or curls over the top for a finishing touch.
Freeze the cake for at least 2 hours or overnight to fully set.
Slice and Enjoy:
Let the cake sit at room temperature for 5-10 minutes before slicing. This decadent, layered chocolate ice cream cake is a cool treat for any chocolate lover!
