Cookies and Cream Ice Cream Cake

Instructions

1. Prepare the crust
   Place 24 chocolate sandwich cookies in a food processor and pulse until finely crushed. Add the melted butter and pulse until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Freeze for 15 minutes to set.
2. Create the first ice cream layer
   Remove the vanilla ice cream from the freezer and allow to soften for about 15 minutes. Fold 1/2 cup of crushed cookie pieces (from the remaining 12 cookies) into the vanilla ice cream. Spread this mixture evenly over the chilled crust. Return to the freezer for at least 1 hour or until firm.
3. Add the chocolate layer
   Once the first layer is firm, spread the softened chocolate ice cream evenly over the vanilla layer. Return to the freezer for another hour or until firm.
4. Prepare the whipped topping
   In a large chilled bowl, whip the cold heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form. Be careful not to overbeat.
5. Finish the cake
   Spread the whipped cream over the chocolate ice cream layer. Crush the remaining cookies and sprinkle over the top of the cake. Drizzle with hot fudge sauce and caramel sauce, then sprinkle with mini chocolate chips. Freeze for at least 4 hours or overnight until completely set.
6. Serve the cake
   When ready to serve, remove the cake from the freezer and let stand at room temperature for 10-15 minutes. Run a warm knife around the edges of the springform pan, then carefully release and remove the sides. Slice with a warm knife for clean cuts and serve immediately with additional hot fudge or caramel sauce if desired.