• About 20 minutes before starting, move the ice cream to the fridge to soften.

Cookie Crust

• For a loaf pan, line the pan with plastic wrap so the inside is completely covered. For a springform pan, wrap the outside with foil to prevent any ice cream from leaking out.
• For the loaf pan, crush about 20 sandwich cookies into a fine crumb and mix with 3 tablespoons of melted butter. You can do this in a food processor if you have one. Then press the mixture into the bottom of the loaf pan, forming a crust about 1/4–1/2 inch thick.
• For a springform pan, use 30 cookies and 5 tablespoons of butter.

Assemble the cake

• Pull out one ice cream flavor and scoop it into the pan, forming a single layer. Some gaps are okay. Using either parchment or wax paper, smush the ice cream down to form a solid layer.
• Add a thin layer of sauce. It sometimes helps to warm the sauces slightly if they don’t want to pour or spread.
• Add in any toppings.
• Pull out the next flavor of ice cream, scoop, and smush like the first one. It’s fine if the sauces and ice cream mix together. Then add a layer of sauce and toppings.
• Repeat with the last flavor of ice cream, smushing it down to fill the pan to the top.
• Wrap in plastic wrap and place in the freezer for at least 24 hours.
• Place the ice cream cake in the fridge about 30 minutes before serving to make it easier to cut.