Ingredients:

  • 280 g (10 oz) Chocolate Sandwich Cookies
  • 115 g (8 Tbsp or 1 stick) Unsalted Butter, melted
  • Pinch of fine Sea Salt
  • 1.8 Litres (1.5 Quarts) Vanilla Ice Cream, slightly softened
  • 1.8 Litres (1.5 Quarts) Cookies & Cream Ice Cream, slightly softened
  • 240 ml (1 cup) Ready-made Chocolate Fudge Sauce or Hot Fudge Topping (chilled)
  • 480 ml (2 cups) Heavy Cream (Double Cream), chilled
  • 80 g (½ cup) Confectioners' Sugar (Icing Sugar)
  • 5 ml (1 tsp) Pure Vanilla Extract
  • 1 Tbsp Cocoa Powder (for dusting, optional)
  • 10 extra Sandwich Cookies (roughly chopped, for decoration)

Instructions:

  1. Prep the Pan: Line the bottom of the 9-inch springform pan with a circle of parchment paper. Grease the sides lightly.
  2. Crush the Biscuits: Pulse the sandwich cookies in a food processor until fine crumbs form. Transfer the crumbs to a bowl.
  3. Bind the Base: Pour the melted butter and salt over the crumbs. Mix thoroughly until the mixture resembles wet sand.
  4. Press and Chill: Press the mixture firmly and evenly into the prepared pan bottom, compacting it tightly. Freeze for 30 minutes until solid.
  5. Soften Ice Cream 1 (Vanilla): Remove the Vanilla Ice Cream from the freezer and allow it to soften at room temperature for 10–15 minutes until it is spreadable.
  6. Layer 1: Scoop the softened Vanilla Ice Cream over the frozen crust. Quickly spread it into an even layer using an offset spatula.
  7. First Freeze: Return the pan to the freezer for a minimum of 2 hours, or until the layer is completely firm.
  8. Add the Fudge Binding: Once the vanilla layer is solid, gently drizzle or spread the chilled chocolate fudge sauce over the top.
  9. Soften Ice Cream 2 (Cookies & Cream): Repeat the softening process with the Cookies & Cream Ice Cream.
  10. Layer 2: Carefully scoop and spread the Cookies & Cream Ice Cream over the fudge layer. Smooth the top gently.
  11. Final Freeze (The Long Haul): Cover the cake loosely and freeze for a minimum of 6 hours, or ideally overnight, until rock-solid.
  12. Make the Whipped Cream: Just before serving, whisk the heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form.
  13. Decorate: Remove the cake from the freezer. Run a thin, hot knife around the inside edge of the pan before carefully releasing the springform sides.
  14. Finish: Spread the whipped cream over the top and sides of the cake, or pipe decorative dollops. Garnish with chopped cookies and an optional dusting of cocoa powder.
  15. Serve: Place the finished cake back in the freezer for 15 minutes to firm up the topping before slicing. Slice using a sharp knife dipped in hot water.