Line a 9 inch springform pan with plastic wrap. Place the springform pan in the freezer while you prepare the baked and buttered cookie layer.

Heat the oven to 350°F. Line a baking sheet with parchment paper.

Add the 25 crushed Oreo cookies to a small mixing bowl.

Stir in the melted and cooled butter until the cookie crumbs are completely coated.

Evenly spread the coated cookie crumbs on the lined baking sheet. Bake for 7 - 8 minutes. Remove from the oven and allow the cookie crumbs to completely cool. Once cooled, you will need to break the cookie bits into bite sized pieces.

While the cookie crumbs are baking, remove the chocolate ice cream from the freezer and allow it to thaw slightly. (This will make spreading the ice cream into the pan much easier. Also, remember all freezers freeze differently, so it may take longer/lesser time to thaw enough to work with)

Once the ice cream has thawed for 15 - 20 minutes, evenly spread ½ quart of the chocolate ice cream layer into the bottom and up the sides of the lined springform pan. Place it back in the freezer for 30 minutes to 1 hour.

Just before you are ready for the hot fudge layer, remove the lid to the hot fudge and place in the microwave for 20 - 25 seconds. (This will soften the hot fudge, making it easier to spread on top of the chocolate ice cream layer)

Using either a silicone spatula, or an offset spatula, evenly spread the hot fudge over the top of the chocolate ice cream layer.

Evenly sprinkle the baked cookie crumbs over the top of the hot fudge layer. Return to the freezer for 1 hour.

15 - 20 minutes before you are ready to spread the cookies and cream ice cream layer, remove the cookies and cream ice cream from the freezer to thaw slightly.

Stir in 10 chopped Oreo cookies into the cookies and cream ice cream.

Remove the springform pan from the freezer (you may need to run a knife around the edge to loosen), and evenly spread the cookies and cream ice cream on top of the cookie crunch layer. Return the springform pan to the freezer for 4 - 6 hours, or overnight.

30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer, place the metal bowl in the freezer. If you are using a handheld mixer, place your mixing bowl, preferably a metal mixing bowl, in the freezer for 30 minutes.

Remove the bowl from the freezer, add the heavy cream, powdered sugar and clear vanilla flavoring. Beat on medium, just until the powdered sugar is incorporated, then beat on high until stiff peaks form, about 3 - 4 minutes.

Separate out 1 cup of whipped cream frosting and place in either a decorator’s piping bag fitted with a star shaped tip.

You will need to work quickly, especially if the weather is warm. Remove the ice cream cake from the freezer.

Release the outer portion of the springform pan. Using either a cake lifter, or a large sturdy spatula, remove the plastic wrap and place the ice cream cake on either a serving plate or a round disposable cake board.

Using either a silicone spatula, or an offset spatula, quickly frost the sides and top of the ice cream cake. (If your kitchen is on the warmer side, you can place the cake bake in the freezer for 30 minute intervals as needed to chill the cake)

Using even pressure, holding the decorators piping bag a ½ inch above the edge of the top of the cake, pipe either a shell pattern or swirl pattern around the edge of the ice cream cake.

Sprinkle the remaining 10 chopped Oreo cookies on the top of the ice cream cake.

Drizzle chocolate syrup over the ice cream cake. Place the cake back into the freezer until you are ready to slice and serve.