Ingredients:


For the Chocolate Cookie Crust:


24 chocolate sandwich cookies (like Oreos), crushed


5 tablespoons unsalted butter, melted


For the Ice Cream Layers:


1.5 quarts strawberry ice cream (softened slightly)


1.5 quarts chocolate ice cream (softened slightly)


For the Fudge Layer:


1/2 cup hot fudge sauce, warmed slightly (not hot)


1/2 cup crushed chocolate cookies or chocolate chips


For Topping:


1 cup heavy whipping cream


2 tablespoons powdered sugar


1/2 teaspoon vanilla extract


Fresh strawberries (halved or sliced)


Chocolate curls or shavings (optional)


Directions:


Make the Crust: In a bowl, combine crushed cookies and melted butter until mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.


Layer 1 – Strawberry Ice Cream: Spread the softened strawberry ice cream evenly over the frozen crust. Smooth with a spatula. Freeze for 30–45 minutes until firm.


Fudge Crunch Layer: Spread a layer of fudge sauce over the strawberry ice cream and sprinkle with crushed cookies or chips. Freeze again for 20 minutes.


Layer 2 – Chocolate Ice Cream: Spread the softened chocolate ice cream evenly over the fudge layer. Smooth the top. Freeze for 2–3 hours, or until very firm.


Whipped Topping: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the top of the frozen cake.


Decorate & Serve: Garnish with fresh strawberries and chocolate shavings. Freeze until ready to serve. For best texture, let cake sit at room temperature for 10–15 minutes before slicing.


Prep Time: 25 minutes | Freezing Time: 4 hours | Total Time: 4 hours 25 minutes

Kcal: 420 kcal per slice | Servings: 10–12 slices