For the cake:
• 2 quarts chocolate ice cream, freshly churned or softened
• 1 jar hot fudge sauce
• 24 Oreo cookies, finely chopped
• 2 quarts vanilla ice cream, freshly churned or softened
For the Whipped Cream Frosting:
• 2 cups heavy cream
• 4 Tbsp granulated sugar
• 2 tsp vanilla extract
Lightly butter a 9-inch springform pan. Spread an even layer of the chocolate ice cream in the bottom. Freeze for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream, then sprinkle the chopped Oreo cookies, pressing lightly into the hot fudge. Return to the freezer for at least 30 minutes. Top with a layer of the vanilla ice cream over the Oreos. Freeze for at least 8 hours, or overnight. At least one hour (and no more than 12 hours) before serving, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slides the pan off. Remove the bottom of pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes. Meanwhile, combine the heavy cream, sugar and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak. Spread the whipped cream on the cake, working quickly so that the ice cream doesn’t melt. Decorate with sprinkles on top, if desired. Remove the cake from the freezer 5 minutes before serving to soften.
