Ingredients:

  • 300g (10.5 oz) Oreo-style Sandwich Cookies (about 36 regular cookies), finely crushed
  • 115g (8 Tbsp or 1 stick) Unsalted Butter, melted
  • 1.5 Litres (3 US Pints) High-Quality Cookies and Cream Ice Cream, softened slightly
  • 480 ml (2 Cups) Cold Double Cream (Heavy Cream)
  • 120g (4 oz) Full-Fat Cream Cheese, softened to room temperature
  • 60g (½ Cup) Icing Sugar (Powdered Sugar)
  • 1 tsp Pure Vanilla Extract
  • 120g (4.2 oz) Oreo-style Sandwich Cookies, roughly chopped (for mixing into the cream)
  • 2 Tbsp Chocolate Fudge Sauce (optional, for drizzling)
  • 6–8 Whole or half Oreo-style Sandwich Cookies, for decoration

Instructions:

  1. Prep the Pan: Line the base of the 9-inch springform pan with a circle of parchment paper. Lightly grease the sides.
  2. Crush Cookies: Place the 300g of cookies into a food processor and pulse until fine crumbs form (like coarse sand).
  3. Combine: Drizzle the melted butter over the crumbs and pulse until everything is evenly moistened, resembling wet sand.
  4. Press the Base: Transfer the mixture to the prepared springform pan. Press firmly and evenly into the base and slightly up the sides (about 1–2 cm high). Freeze the crust for a minimum of 30 minutes until solid.
  5. Soften Ice Cream: Remove the 1.5 litres of Cookies and Cream Ice Cream from the freezer and let it sit at room temperature for 10–15 minutes until it is pliable and easily spreadable, but not melted.
  6. Whip the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the cold heavy cream, icing sugar, and vanilla. Whip until the mixture forms stiff peaks—this is crucial for cake structure.
  7. Fold in Cookies: Gently fold the 120g of roughly chopped cookies into the stabilised cream filling using a rubber spatula.
  8. First Layer (Ice Cream): Spoon half of the softened Cookies and Cream Ice Cream mixture over the chilled crust. Spread evenly and smooth the top. Return to the freezer for 15 minutes to firm up slightly.
  9. Second Layer (Cream Filling): Remove the pan. Carefully spread the entire stabilized cream filling over the semi-frozen ice cream layer. Smooth it meticulously, ensuring the layer is level.
  10. Third Layer (Remaining Ice Cream): Top the cream filling with the remaining half of the softened ice cream. Smooth the top aggressively.
  11. Final Freeze: Cover the pan tightly with plastic wrap and freeze for a minimum of 10–12 hours, preferably overnight, until rock solid.
  12. Release: Before serving, remove the cake from the freezer. Run a thin, hot towel or a knife dipped in hot water around the sides of the pan to loosen. Carefully undo and lift the springform ring.
  13. Garnish: Drizzle with chocolate fudge sauce and arrange the remaining whole cookies around the edge.
  14. Slice and Serve: Use a long knife dipped in hot water and wiped dry between each cut to get clean slices. Serve immediately.