Easy No Bake Ice Cream Cake for 12

Instructions:

1. Grease a 9-inch springform pan and line the bottom with parchment paper to ensure a clean release.
2. Combine crushed cookies and melted butter. Press the mixture firmly into the bottom of the pan using the back of a spoon until it forms a compact, even layer.
3. Place the pan in the freezer for 10 minutes to lock the base in place.
4. Spread half of the softened vanilla ice cream over the base. Smooth the top with a spatula until it is level.
5. Sprinkle the crushed Oreos or chocolate chips evenly across the vanilla layer and press them down lightly.
6. Gently spread the softened chocolate ice cream over the crunch layer, ensuring it reaches the edges of the pan.
7. Cover the pan with plastic wrap and freeze for at least 6 hours, or overnight, until the cake is firm to the touch.
8. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Remove the cake from the freezer and carefully unlock the springform pan. Spread the whipped cream over the top in a swirling motion.
10. Return to the freezer for 30 minutes to set the topping before serving.