Step 1: Prepare the Oreo Crust : Place 24 Oreos in a food processor and pulse until they turn into fine crumbs. (Alternatively, place them in a ziplock bag and crush with a rolling pin.) Add melted butter and mix until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan or deep cake pan. Freeze for 15–20 minutes to set.

Step 2: Add the Ice Cream Layer

Let your ice cream sit at room temperature for 10–15 minutes to soften (not melt).

Spread the softened ice cream evenly over the chilled crust using a spatula. : Smooth the top and return to the freezer for at least 1 hour to firm up.

Step 3: Add the Whipped Layer : Once the ice cream layer is firm, spread an even layer of whipped topping over it. Smooth out the surface using a spatula. Freeze again for 2–3 hours (or overnight) to fully set.

Step 4: Make the Chocolate Drizzle : In a small saucepan, heat heavy cream over medium heat until just steaming (don’t boil). Pour the hot cream over chocolate chips in a bowl. Let it sit for 1 minute, then stir until smooth and glossy. Stir in butter for extra shine. Let the sauce cool slightly before drizzling over the cake.

Step 5: Decorate and Serve : Remove the cake from the freezer 10–15 minutes before serving to soften slightly. Drizzle the chocolate sauce over the top in swirls or zigzags. Garnish with mini Oreos, crushed Oreos, or chocolate curls. Slice and serve immediately!