• Set the chocolate ice cream on the counter to soften.
• Preheat the oven to 350°F and line a lipped baking sheet with parchment paper. Set aside.
• To a large zip top bag, add the cookies and crush them with a rolling pin.
  20 Oreo cookies
• To a medium microwave safe bowl, add the cubed butter and heat until melted, approximately 30 seconds.
  4 Tablespoons salted butter
• Pour the cookie crumbs into the melted butter and use a fork to fully combine.
• Spread the crumbs evenly onto the prepared baking sheet and bake for 7-8 minutes or until crisp. Remove and let cool.
• Line a 9" springform pan with plastic wrap, letting the excess hang over the sides.
• Use an offset spatula to spread the softened chocolate ice cream evenly into the pan. Move the pan to the freezer to chill for 30 minutes.
  48 ounces chocolate ice cream
• Heat the hot fudge so it's easy to pour and let it slightly cool.
  1 cup hot fudge
• Once chilled, remove the pan from the freezer, pour the hot fudge over the top and sprinkle the cookie crumbs evenly over the top. Place back in the freezer to chill for at least an hour.
• Once chilled, spread the softened vanilla ice cream evenly over the top. Place back in the freezer for at least 4-6 hours, up to overnight.
  48 ounces vanilla ice cream

To make the whipped cream

• Remove the cake from the freezer while you make the whipped cream to slightly soften.
• To a chilled bowl, add the cold heavy cream, sugar, and vanilla. Beat on medium speed until fluffy, almost cloud-like. This can take 5-10 minutes.
  2 cups heavy cream, ¼ cup granulated white sugar, 2 teaspoons vanilla extract

To assemble the cake

• Unlock the springform pan and lay a cutting board lined with parchment paper on top. Carefully flip it over, pull the plastic wrap off, then flip the cake back onto a serving platter or cake plate.
• Working quickly, use an offset spatula to frost the cake with half of the whipped cream. If it starts to get melty, move the cake and the whipped cream to the freezer for a few minutes.
• Place the remainder of the whipped cream into a large zip top bag (or pastry bag) fitted with a large piping tip (I use a 1M) and pipe dollops onto the top of the cake and around the base.
• Add sprinkles and move back to the freezer to set before serving.
  sprinkles
• Once ready to serve, run a sharp knife under hot water, dry it thoroughly, and slice.
• Enjoy!