Crush 16 Oreos in one bag and 14 in another bag. Use a rolling pin or hands; don't use a food processor.
Line a 9-inch springform pan with non-stick foil. Lightly grease the foil.
Press the bag with 16 crushed Oreos into the bottom of the springform pan to form a crust. Cover with 1/4 cup chocolate sauce. Top with one container of ice cream.
Sprinkle with the other bag of Oreos. Cover with 1/4 cup chocolate sauce. Top with other container of ice cream. Cover with remaining 1/4 cup chocolate sauce. Sprinkle any toppings over chocolate sauce. Cover with foil, and freeze until hard (about 2-4 hours).
Remove from freezer and wait about 3-5 minutes before removing from springform pan and slicing to serve. Enjoy!
*Notes: best to use Double Stuf Oreos. You'll get about 30 Double Stuf Oreos per regular sized pack.*If using a larger springform pan, add a few extra Oreos to the crust. Additionally, use 1/2 gallon of ice cream per layer instead of 48 ounces.
Recipe from Living Well Kitchen https://blog.memeinge.com/ice-cream-cake/