Crush 16 of the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. This forms the foundation of your cake and gives a satisfying crunch with every bite. Place in the freezer for about 10 minutes to firm up.

Scoop the softened vanilla ice cream over the crust and spread it evenly with a spatula. Smooth the top and sprinkle a few crushed cookies over the ice cream for added texture and flavor. The key here is to ensure an even layer so that each slice has the perfect balance of ice cream and cookie crunch.

Scoop the softened cookies and cream ice cream over the vanilla layer. Smooth it gently, being careful not to mix the layers. Sprinkle optional chocolate chips or cookie crumbs on top to enhance texture and create visual appeal.

Cover the pan with plastic wrap or foil and freeze the cake for at least 4–6 hours, or preferably overnight, until firm. Patience is key here; the longer the cake freezes, the cleaner the slices will be and the better the texture.

Remove the cake from the pan carefully. Decorate with whipped cream, additional cookie crumbs, or a chocolate drizzle if desired. Slice with a sharp knife and serve immediately. Each slice should reveal the beautiful layers of crust, vanilla ice cream, and cookies and cream ice cream.