Oreo Ice Cream Cake

Directions:

1. Make the cookie crust ー In the bowl of a food processor, add the entire Oreo cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the milk and melted butter and blend until well combined. Press the mixture into the bottom and sides of a 6" springform pan. Place in freezer for about 30 mins - 1 hour to set.

2. Take the chocolate ice cream out to soften, about 20 - 30 mins before, ice cream should be smooth and spreadable, not liquid.

3. Spread the chocolate ice cream evenly over the cookie crust using an offset spatula if needed. Top with 6 crushed Oreo cookies. Place in freezer to harden for about 20 mins while taking out the container of vanilla ice cream to soften. Once the ice cream is softened, spread evenly to make the top layer. Top with 6 crushed Oreo cookies.

4. Return to freezer and allow to set for at least 2 -3 hours, or overnight. When ready to serve, let the cake sit at room temperature for about 3 -5 minutes, run a knife around the inside of the cake pan. Open the springform mold gently; it should release easily from the slightly melted/softened cake.

5. Right before serving, spread a layer of whipped cream frosting over the ice cream, pipe on rosettes if desired and arrange Oreo cookies in a circular design. Crumble any leftover cookie crumbs in the middle of the cake and place an Oreo cookie on top.

6. Return to freezer for about 7 - 15 mins or serve immediately.