• I highly recommend using a deeper than standard 8x3 cake pan to make this recipe! This is the pan I use.

Make the Cookie Crunchies

• TIP: Now is a good time to set out the chocolate ice cream (not the vanilla) so it can soften for 20 minutes before making the cake layers.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, mix together the gluten-free oreo crumbs and melted butter until well combined. Spread the crumbs evenly onto the prepared baking sheet. Bake for 8-10 minutes, then cool completely to room temperature. Break up any big clumps into smaller ones and set aside.

Make the Chocolate Fudge

• Add the chocolate chips, corn syrup, butter, vanilla and salt to a medium sized bowl.
• Microwave the heavy whipping cream for 45 seconds to 1 minute until just starting to boil. Pour the hot cream over the chocolate chips mixture. Let sit for 2-3 minutes, then whisk until smooth. Set aside at room temperature.

Make the Ice Cream Cake

• Line a 8x3 cake pan with a generous layer of plastic wrap to cover the bottom and sides of the pan. (You can also use an 8-inch springform pan.)
• Spread the softened chocolate ice cream into an even layer. (If you want a thicker chocolate layer use the whole carton. If you want even layers of chocolate and vanilla ice cream use ⅔ of the container.) Freeze for 30 minutes. Set out the vanilla ice cream to soften while the chocolate ice cream layer freezes.
• Remove the cake from the freezer. Spread the chocolate fudge in an even layer over the chocolate ice cream. Sprinkle the cookie crumbs over the fudge. Freeze for 10 minutes to set the fudge layer.
• Spread the softened vanilla ice cream into an even layer (you may not use all the ice cream) over the cookie crumbs. Freeze for 2-3 hours until firm.

Make the Whipped Cream Topping

• In a large mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Using a hand mixer, whip on high speed until stiff peaks form.
• Take the cake out of the freezer. Use the plastic wrap to lift the frozen cake out of the pan, and place on a serving platter.
• Frost the cake with the whipped cream and decorate as desired. The whipped cream can also be piped on top of the cake decoration. Top with sprinkles.
• Freeze the cake until ready to serve (at least 4 hours, preferably overnight!) . The cake will keep covered for up to 3 days in the freezer. Let sit at room temperature for 10 minutes before slicing. Enjoy!