Ingredients:

  • 1 box (15.25 oz / 431g) chocolate cake mix
  • 1 cup (240ml) water
  • 3 large eggs
  • ½ cup (115g) vegetable oil
  • 1 quart (946ml) vanilla ice cream, softened slightly
  • 1 quart (946ml) chocolate ice cream, softened slightly
  • 1 pint (473ml) heavy whipping cream, cold
  • ½ cup (100g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) crushed chocolate sandwich cookies
  • 4 tbsp (56g) melted unsalted butter

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides.
  2. Combine chocolate cake mix, water, eggs, and vegetable oil. Beat on medium speed for 2 minutes until smooth.
  3. Spread batter evenly into the dish. Bake for 20–25 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.
  4. Mix crushed chocolate sandwich cookies with melted unsalted butter. Press firmly onto the cooled cake layer using the back of a spoon.
  5. Spread half of the softened vanilla ice cream over the cookies. Smooth the top with a spatula and freeze for 30 minutes to set.
  6. Spread the softened chocolate ice cream over the vanilla layer, ensuring it reaches all four corners.
  7. Cover the dish with plastic wrap and freeze for at least 12 hours.
  8. Beat cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Spread the whipped cream over the frozen cake just before serving and garnish with additional cookie crumbles if desired.