Crush 14 Oreos in one bag and 14 in another bag. Use a rolling pin or hands; don't use a food processor.
Line a 10-inch springform pan with non-stick foil. Lightly grease the foil.
Press one bag of crushed Oreos into the bottom of the springform pan to form a crust. Top with 1/2 gallon of ice cream. Cover with 1/4 cup chocolate sauce.
Sprinkle with the other bag of Oreos. Top with 1/2 gallon of ice cream. Cover with remaining 1/4 cup chocolate sauce. Sprinkle any toppings over chocolate sauce. Cover with foil, and freeze until hard (about 2-4 hours).
Remove from freezer and wait about 3-5 minutes before removing from springform pan and slicing to serve. Enjoy!
*Notes: use Double Stuffed Oreos. You'll get about 30 Double Stuffed Oreos per regular sized pack.
Recipe from Living Well Kitchen https://memeinge.com/blog/ice-cream-cake/