1. Soften the Ice Cream

The base of this cake is softened vanilla ice cream, which needs a little time at room temperature before you can mix in the sauces, nuts and crumbs. Take the gallon of vanilla ice cream out of the freezer and set it on the counter for about 30 to 45 minutes, just until it is soft enough to stir easily but not melted into liquid.​​

During this time, the surface will look slightly glossy and your spoon should glide through it with gentle pressure rather than having to dig or chip at it. If you try to rush this step, the ice cream will be too hard to take in the caramel, chocolate and Oreos evenly, which can leave you with pockets of plain ice cream and patches that are overloaded.​

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2. Prepare and Line the Springform Pan

For easy removal and a clean presentation, use a 9 inch springform pan and line it with plastic wrap. Set the base of the pan in place, click the ring closed, then press a large sheet of plastic wrap over the base and up the sides, smoothing it into the corners so it hugs the pan as closely as possible without big folds.​​

The plastic wrap will act as a sling once the cake is frozen, allowing you to lift the entire ice cream cake out of the pan without struggling or damaging the decorative Oreo border. Try to leave some overhang so you can grab it later when you are ready to unmold the cake after freezing.​​

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3. Build the Oreo Cookie Shell

Now create the signature Oreo shell that makes this cake so striking when sliced. Take whole Oreo cookies and stand them upright along the inner edge of the springform pan, fitting them snugly side by side all the way around so they form a ring that lines the whole circumference.​​

For the base, twist additional Oreos open and lay the halves, cream side up or down, in a single layer on the bottom of the pan, filling in as much of the surface as you can. The bottom layer does not need to be perfectly even because it will be covered by the ice cream mixture and will soften slightly as it freezes, but having the base lined with cookie pieces adds both texture and flavor to every bite.​​

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4. Crush the Remaining Oreo Cookies

Place the remaining Oreo cookies into a large zip top bag, making sure not to overfill so you have room to crush them. Press out the excess air, seal the bag, then use a rolling pin or a sturdy skillet to smash the cookies until you have coarse crumbs with small chunks rather than a fine powder.​​

You should still see little pieces of cookie and cream because those chunks give a satisfying bite and prevent the cake from feeling like uniform ice cream. Measure out about half a cup of these coarse crumbs and set them aside in a small bowl for topping the cake later, leaving the rest in the bag or transferring them to a bowl for mixing into the softened ice cream.​​

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5. Mix the Ice Cream Filling

Scoop the softened vanilla ice cream into a large mixing bowl that gives you plenty of room to fold in the add ins without spilling. Pour in ½ cup of caramel sauce and ½ cup of chocolate fudge sauce, letting them streak through the ice cream so you will later get caramel and chocolate in every spoonful.​​

Add most of the crushed Oreo crumbs to the bowl, reserving the portion you set aside for the topping, and then spoon in about ½ cup of walnuts in syrup if you are using them. Gently fold everything together with a wooden spoon or sturdy spatula until the sauces are swirled throughout, the crumbs are evenly dispersed and the walnuts are distributed so each slice gets a few crunchy, sweet bites without being overloaded.​​

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6. Assemble and Top the Cake

Bring the prepared springform pan close to your work area and make sure the Oreo border and base are still in place. Pour the ice cream mixture into the center of the pan, taking care not to knock over the standing Oreos, and use a spatula to press the mixture gently into the gaps between the cookies and smooth the top into an even layer.​​

Sprinkle the reserved Oreo crumbs evenly over the surface so they form a generous, crunchy topping. If you like extra drama and sweetness, drizzle additional caramel sauce in thin lines across the top, letting a little drip down the sides for a bakery style look that makes the cake feel even more indulgent.​​

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7. Freeze Until Firm and Slice

Fold the overhanging plastic wrap gently over the top to protect the cake from freezer odors, then place the pan on a flat shelf in the freezer. Let the cake set for at least 4 to 6 hours, or until it is very firm to the touch and the ice cream has fully re frozen, which prevents the slices from collapsing when you cut them.​​

When you are ready to serve, unclasp the springform ring and lift it away, then use the plastic wrap to help you lift and slide the cake onto a serving plate. Use the Oreo cookies standing around the edge as a visual guide for even slices, cutting between the cookies so each piece gets a whole Oreo on its outer edge and shows off the layered interior of ice cream, crumbs and sauce.​