Ingredients :
Cookie dough:
25 Oreo cookies, or any chocolate sandwich cookie – you can use this Paleo Oreo cookie recipe for any dietary concerns
2 tablespoons unsweetened almond milk, or any milk
1/4 cup unsalted grass-fed butter, melted (or use ghee or butter-flavored coconut oil for a dairy-free product)
Filling:
2-1/2 cups chocolate ice cream, softened (homemade or store-bought)
2-1/2 cups vanilla ice cream, softened (homemade or store-bought)
12 Oreo cookies, crushed (or any chocolate sandwich cookie – you can use this Paleo Oreo cookie recipe for any dietary concerns
8 crushed Tim Tam chocolate cookies (optional)
Trim:
whipped cream frosting, Cool Whip or dairy-free whipped coconut
8 Oreo cookies (or any chocolate sandwich cookie – you can use this Paleo Oreo cookie recipe for any dietary concerns)
a handful of crushed Oreo cookie crumbs (or any chocolate sandwich cookie – you can use this Paleo Oreo cookie recipe for any dietary concerns)
sprinkles, optional
Whipped cream frosting:
2 cups cold heavy cream (or use coconut cream for dairy-free)
1 cup sifted powdered sugar (sub with powdered monk fruit sweetener for keto OR maple sugar for paleo)
1 teaspoon of pure vanilla extract

Instructions :
Make the cookie crust – In the bowl of a food processor, add the whole Oreo cookies (no need to remove the cream filling) and process into fine crumbs. Add the milk and melted butter and mix until well combined. Press the mixture into the bottom and sides of a 6-inch springform pan. Place in the freezer for approximately 30 minutes to 1 hour to set.

Take out the chocolate ice cream to soften (about 20-30 minutes) and stir occasionally until smooth and spreadable. Stir in half of the crushed Oreo cookies.

Spread chocolate ice cream evenly over cookie crust using an offset spatula if necessary. Top with crushed Tim Tam cookies if desired.
Place in the freezer to harden for about 20 minutes while taking out the container of vanilla ice cream to soften. Once softened, stir in the other half of the crushed Oreo cookies.

Spread evenly to make the top layer.
Return to the freezer and let set for at least 2-3 hours, or ideally overnight.
When ready to serve, let the cake sit at room temperature for about 3-5 minutes and run a knife around the inside of the cake pan. Gently open the springform pan; it should come off easily from the slightly melted cake.
Before serving, spread a layer of whipped cream frosting over the ice cream, pipe rosettes if desired, and arrange the Oreo cookies in a circle shape. Crumble the remaining cookie crumbs in the middle of the cake and place an Oreo cookie on top. Garnish with sprinkles if desired.
Return to the freezer for about 15 minutes or serve immediately.
To make the whipped cream frosting:
In a chilled bowl, beat the cream until frothy.
Gradually add the powdered sugar and vanilla while whisking.
Whisk until light and thick enough to spread like icing.
Use immediately.