Ingredients:

  • 120g chocolate cake crumbs
  • 42g unsalted butter, melted
  • 12g granulated sugar
  • 1.4L premium vanilla bean ice cream, slightly softened
  • 1.4L chocolate ice cream, slightly softened
  • 115g hot fudge sauce, cooled to room temperature
  • 115g crushed Oreos or toasted pecans
  • 480ml heavy whipping cream, cold
  • 40g powdered sugar
  • 5ml vanilla extract

Instructions:

  1. Line the bottom of your springform pan with parchment paper.
  2. Combine 120g chocolate cake crumbs, 42g melted unsalted butter, and 12g granulated sugar in a bowl until it feels like wet sand.
  3. Press the mixture firmly into the bottom of the pan using the back of a spoon until flat.
  4. Place the pan in the freezer for 15 minutes until the base feels firm to the touch. Note: This prevents the ice cream from soaking into the cake.
  5. Whisk 1.4L softened vanilla bean ice cream until smooth but not melted.
  6. Spread the vanilla ice cream evenly over the chilled base, smoothing the top with your spatula.
  7. Repeat the whisking and spreading process with 1.4L chocolate ice cream.
  8. Drizzle 115g room temperature hot fudge over the chocolate layer and sprinkle 115g crushed Oreos or pecans on top.
  9. Press down lightly so the cookies embed into the fudge.
  10. Freeze for 6 hours until the sides feel rock solid.
  11. Carefully release the springform ring and beat 480ml cold heavy cream, 40g powdered sugar, and 5ml vanilla extract on medium high until stiff peaks form.
  12. Spread the whipped cream over the cake.