Homemade Ice Cream Cake (just like Dairy Queen)

Ingredients:

1.5 quart container vanilla ice cream

1.5 quart container chocolate ice cream

3/4 cup hot fudge sauce

20 OREO thins, crushed

1 1/2 cups heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla

Preparation:

1. Remove ice cream from the freezer and let soften until it is somewhat spreadable, but not melted.

2. Line two 8-inch springform pans with plastic wrap, leaving about 6" inches of overhang on all sides.

3. Spread softened ice cream into each pan, vanilla in one, chocolate in the other, pressing down to remove air bubbles. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.

4. Once the layers have frozen, in a bowl, mix crushed cookies with hot fudge. 

5. Remove chocolate layer from freezer. Take plastic wrap off the top, but leave the overhang wrap on the sides.

6. Spread fudge and cookies over entire top of chocolate layer.

7. Remove vanilla layer from freezer. Open springform pan, and remove vanilla layer. Turn it over and press it down firmly on top of the chocolate layer, but be careful not to split/crack the vanilla layer. This will leave you with a double layer cake in your springform pan.

8. Place cake back in freezer.

9. About 2 hours before serving, place cream, sugar and vanilla in a large mixing bowl and whip until stiff peaks form. Refrigerate until next step is completed.

10. Remove cake from freezer. Open springform pan, and use plastic wrap to lift up cake. Place cake on freezable platter or marble slab that can be placed into the freezer. 

11. Ice cake with whipped cream frosting.

12. Place cake back in freezer until ready to serve. Traditional frosting can be added, as can sprinkles, if decorations are desired.

13. Use a large, sharp knife warmed under hot water to cut when ready to serve.