end of summer ice cream cake Recipe

Scale

1 (14 ounce) package of chocolate sandwich cookies
1/4 cup unsalted butter, melted
1 gallon of your favorite ice cream flavors (e.g., vanilla, chocolate, strawberry), slightly softened
1 cup hot fudge sauce, for drizzling
1/2 cup chopped nuts (e.g., pecans, walnuts), optional
Whipped cream, for topping

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Prepare the Crust: Crush the chocolate sandwich cookies in a food processor or by hand until fine crumbs. Mix with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
Layer the Ice Cream: Spread a layer of one flavor of ice cream over the cookie crust. Freeze for at least 30 minutes. Repeat with remaining ice cream flavors, layering them on top of each other.
Freeze: Once all layers are added, freeze the cake for at least 4 hours, or preferably overnight, to allow it to fully set.
Serve: Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly. Drizzle with hot fudge sauce, sprinkle with chopped nuts (if using), and top with whipped cream.
Enjoy: Slice and serve immediately.

For easier slicing, dip your knife in hot water between cuts.
Feel free to experiment with different cookie flavors and ice cream combinations.
You can add a layer of fudge or caramel sauce between the ice cream layers for extra flavor.