Copycat Dairy Queen ice cream cake

Line a 9-inch springform pan with two big pieces of cling wrap with lots of overhang.

Mix the crushed Oreos with a little melted butter until coated; spread on a baking tray.

Bake the crumbs at 350F / 180C about 10 minutes so they stay crunchy in the cake; cool.

Soften the vanilla ice cream about 20 minutes, mix in a bowl to an even texture, and spread into the pan into the corners with a spatula or palette knife.

Sprinkle the cooled crumbs over the vanilla layer and press down.

Drizzle the fudge sauce evenly over the crumbs to the edges; freeze 60 minutes.

Soften the chocolate ice cream about 15 minutes, mix smooth, and spread on top, pushing it into the layer below so there are no gaps; bang on the counter to settle.

Cover and freeze at least four hours, ideally overnight; it keeps up to about a week.

Whip the heavy whipping cream with powdered sugar to stiffer-than-usual peaks for decorating.

Lift out by the cling wrap and invert so the vanilla is on top; cover top and sides with the cream quickly before it melts, saving some.

Pipe rosettes on top, set a maraschino cherry on each and add sprinkles; freeze at least 30 minutes more.