Reserve 8 chocolate sandwich cookies and place the remainder in the bowl of a food processor. Process until finely ground, about 1 minute. Ice Cream Cake Strain in the butter then process the mixture till it is combined. Transfer to an 8-inch springform pan. Using a flat bottomed glass, press the crust securely into the bottom of the pan and up the sides.
On the other hand, eliminate 2 pints of chocolate-chocolate chip ice cream from the freezer and let it sit out until somewhat softened, about 20 minutes. Scoop the softened ice cream into the crust. Press down with the back of a spoon to press out as lots of air bubbles as possible and smooth it into a flat layer.
Dollop spoon-fulls of fudge all over the ice cream, then spread it with a spatula, leaving a -inch border around the edge. Take the remaining 8 oreos and break them apart into little pieces. Spray them all over the fudge and press gently. Return the cake to the freezer for 2 hours.
Scoop the softened ice cream all over the cookie layer. Press down with the back of a spoon to press out as numerous air bubbles as possible and smooth it into a flat layer. Location in the freezer for 2 hours. Dollop spoon-fulls of caramel sauce all over the ice cream, then spread it with a spatula, leaving a 1/2-inch border around the edge of the cake.
Return to the freezer for 2 hours. On the other hand, eliminate 2 pints of vanilla-chocolate chip ice cream from the freezer and let it sit out up until a little softened, about 20 minutes. Line the within an 8" cake pan with a piece of cling wrap, making the bottom as smooth as possible and making sure that it shows up the sides.
Press down with the back of a spoon to push out as many air bubbles as possible and smooth it into a flat layer. Place in the freezer for 2 hours. Remove the cake from the freezer. Open the springform pan lever and remove it from the sides of the cake.
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