Double Ice Cream Fudge Cookie Crust Cake

Preparation

1️⃣ Prepare the Cookie Base

1. Mix the crushed cookies with the melted butter in a bowl. The crumbs should look evenly moistened and start to clump slightly when squeezed—this ensures the crust sets firmly.
2. Press the mixture into the bottom of a 20–22 cm springform pan, packing it well with the back of a spoon or a flat-bottomed glass. A firmly compressed crust gives the cake a clean structure once sliced.
3. Refrigerate for 15 minutes or freeze for 5 minutes until completely firm. The base must be solid before adding the warm fudge layer.

2️⃣ Make the Fudge Layer

1. Heat the cream, sugar, and butter in a small saucepan over medium heat just until the butter melts and the mixture is steaming. Avoid boiling—gentle heat keeps the fudge smooth and silky.
2. Remove from heat. Add the chocolate and stir slowly until it melts entirely, turning the mixture glossy and thick.
3. Add the vanilla and salt to round out the chocolate flavor.
4. Let the fudge cool slightly so it thickens a bit but is still pourable. Pour over the chilled cookie crust, tilting the pan gently so it spreads evenly.
5. Freeze for 20–30 minutes until the fudge layer sets. This layer becomes the “luxe” center of the cake.
   

   3️⃣ Add the Ice Cream Layers