Recipe Detail Page

1 Line bottoms and sides of a 10-inch (25-cm) springform pan with parchment paper. (Use small smears of butter to help the paper adhere to the pan.) Clear a space in your freezer to accommodate pan—it should be level and have room around it for proper airflow.

2 In a food processor, pulse 24 Oreos until you have fine crumbs. Add butter and salt. Pulse briefly to evenly moisten crumbs. Transfer crumbs to pan and firmly press into an even layer. Freeze 30 minutes.

3 Dollop chocolate ice cream in small scoops over crust then smooth into an even layer with the back of a metal serving spoon. Freeze until firm, about 1 hour.

4 Dollop cookies-and-cream ice cream in small scoops over chocolate ice cream then smooth into an even layer with back of serving spoon. Freeze until firm, about 1 hour.

5 Place semi-sweet chocolate in a medium heatproof bowl. Heat ½ cup (125 mL) whipping cream in a small saucepan over high heat. (Watch it the whole time so it doesn’t boil over.) As soon as it comes to a boil, pour over chocolate. Let stand 30 seconds then whisk until smooth. Cool 5 minutes. Pour over cake and smooth into even layer. Freeze 30_minutes.

6 In a mixing bowl, whip remaining 1 cup (250 mL) whipping cream with icing sugar until it forms firm peaks. Spread evenly over cake. Freeze 15 minutes.

7 Coarsely chop remaining 7 Oreos and sprinkle over cake. Freeze cake at least 2 more hours before serving, preferably overnight.

8 To serve, remove ring of springform pan and remove parchment paper. With a little nudge, the cake should slide off easily onto a serving platter. Slice cake with a knife dipped in or rinsed with hot water between each cut.