Instructions

1. Freeze a 10-inch springform pan for at least an hour before spreading the first layer of ice cream.
2. Add the first flavor of ice cream to the bowl of a stand mixer. With the paddle attachment, mix for about 30 seconds, just until the ice cream has an even consistency. Set the springform pan on a large baking pan to catch any leaks. Use a spoon or spatula to spread the ice cream evenly into the bottom of the cold springform pan. Sprinkle the crushed cookies over the ice cream and press lightly to adhere. Drizzle the fudge evenly over the cookies. Freeze for at least 4 hours.
3. Add the second flavor of ice cream to bowl of a stand mixer. Mix again the same way as in the first ice cream. Spread the ice cream over the cookies and fudge layer. Use an offset spatula to smooth the top. Freeze for another 4 hours.
4. To garnish, drizzle the melted dark chocolate in a decorative pattern around the outer rim of the cake. Freeze again for another hour or overnight. (At this point, I place a large plate over the top of the cake to keep it fresh. Be sure that the plate does not touch the ice cream.)
5. To release the cake from the pan, first press a warm cloth around the sides of the springform. Run a sharp knife around the ice cream to help loosen the cake. Store any uneaten cake covered with plastic wrap in the freezer.