Oreo Ice Cream Dessert

Line the bottom and sides of a 9- or 10-inch springform pan with heavy aluminum foil. Make sure that some foil hangs out over the sides of the pan—you’ll use that as a handle to remove the cake later. Set aside.

Twist open 25 cookies and scrape out (and discard) the filling. In a food processor, grind cookies into fine crumbs. Add the sugar and melted butter and pulse to combine. Press the crumb mixture evenly into the bottom and 2 inches up the side of the prepared pan. Place in the freezer and go on to the next step.

In a bowl, mix half the ice cream with chocolate syrup until softened to a thick malt consistency. (Place remaining 5 cups of ice cream in the freezer as you won’t use it for a bit). Spread the chocolate ice cream into the crust. Freeze at least 15 minutes.

Warm the hot fudge slightly, only enough to spread. Spread it quickly on top of the frozen chocolate ice cream layer. Top with peanuts, if desired. Freeze at least 15 minutes. Then, begin working with the next half of ice cream.

Take remaining vanilla ice cream out of freezer. In the same bowl that you used for the chocolate ice cream, stir the vanilla ice cream until it’s softened to a thick malt consistency. Spread it on top of the fudge layer. Freeze while completing the next step.

Roughly chop the remaining cookies (don’t discard the filling for these). Sprinkle on top of the ice cream layer. Press some cookies slightly into the ice cream. Cover tightly with foil and freeze overnight.

To serve, remove the cake from the pan, peel back foil and slice.

Note: Ice cream measurements can be eyeballed. If at any point while preparing, the layers seem too soft, place it back in the freezer for 15 minutes. Any baking dish that holds approximately that volume will work. Make sure to line the dish with foil.