Ice Cream Cake

Line a 9-inch pan with plastic wrap. Preheat oven to 350°F and line a cookie sheet with parchment paper.

Combine crushed Oreos with melted butter.

Spread cookie mixture on parchment paper and bake for 7–8 minutes.

Let chocolate ice cream thaw for 15–20 minutes, spread it in the pan, and freeze for 30 minutes to 1 hour.

Microwave hot fudge for 20 seconds, spread it on the cake, add the cookie layer, and freeze for 1 hour.

Let vanilla ice cream thaw for 20 minutes, spread it on the cake, and freeze overnight.

Beat heavy cream, powdered sugar, and vanilla until soft peaks form, about 3–4 minutes.

Remove cake from freezer, quickly decorate with frosting, and return it to the freezer.