Creating the Oreo Ice Cream Cake can be a simple and rewarding process. Follow these steps to achieve the best results:

1. Prepare the Pan: Line a 9-inch springform pan with parchment paper on the bottom and sides for easy removal.
2. Crush the Oreos: In a food processor, crush 24 Oreo cookies until you achieve fine crumbs.
3. Combine with Butter: In a bowl, mix the Oreo crumbs with melted butter until fully combined.
4. Form the Crust: Press the Oreo mixture firmly into the bottom of the prepared pan, forming an even layer. Chill it in the freezer for about 15-20 minutes.
5. Soften the Ice Cream: Allow the vanilla ice cream to soften at room temperature for about 10 minutes or until scoopable.
6. Add Vanilla Layer: Spread the softened vanilla ice cream evenly on top of the Oreo crust. Smooth the top with a spatula.
7. Freeze Again: Return the cake to the freezer for an additional 1-1.5 hours, or until the layer is solid.
8. Prepare Chocolate Layer: While the vanilla layer sets, soften the chocolate ice cream at room temperature and follow the same steps as above to spread it evenly over the vanilla layer.
9. Final Freeze: Once the chocolate layer is smooth, return the cake to the freezer for at least another hour or until completely firm.
10. Add Toppings: Remove the cake from the freezer, and carefully release from the springform pan. Top with whipped cream and additional crushed Oreos or chocolate syrup if desired.
11. Serve: Slice and enjoy this decadent treat!