Ice cream crunch cake is full of chocolate and vanilla ice cream, but the fudgy crunch center ribbon is the real star of the show. It is a copycat version of DQ's cake with an endless variety of flavor combinations.
Line a 9 inch springform pan with parchment or wax paper.
Soften the cookies and cream ice cream a bit and then spread on the bottom of the prepared pan. Place in the freezer for at least a half hour to firm it back up a bit.
Soften the chocolate ice cream. Crunch Oreo cookies into bits. Sprinkle over ice cream and drizzle with warm fudge (reserve a quarter cup of fudge for garnish if desired.) Spread chocolate ice cream over fudge and cookie layer.
Freeze at least an hour or two to firm up.
Remove the ring from the springform pan and invert cake onto serving plate. Remove all of the parchment or wax paper and place in freezer until ready to frost.
To decorate, whip the cream, sugar and vanilla until it forms stiff peaks. Spread over the outside of the cake and pipe on a border if desired. Decorate with any remaining sandwich cookies and fudge.
Freeze until ready to serve. Let sit at room temperature for about 10 minutes, then slice and serve.