This festive cake is easy to make and excellent for celebrations, or anytime. I suggest chocolate and strawberry ice creams, but any number of combinations would be wonderfully decadent as well.
14 chocolate sandwich creme cookies
2 tablespoons unsalted butter, melted
1 quart chocolate ice cream or frozen yogurt, softened
1 1/4 cup chocolate fudge sauce, divided
1 quart strawberry ice cream or frozen yogurt, softened
2 cups sliced fresh strawberries
Place cookies in the bowl of a food processor and pulse until ground (you should have about 1 1/2 cups crumbs). Pour in butter and pulse just until mixed. Press mixture firmly into the bottom of a 9-inch springform pan. Freeze until chilled, about 30 minutes.
Using a rubber spatula, spread chocolate ice cream over cookie crust and smooth the top. Place in the freezer until firm, at least 1 hour. Reserve 2 tablespoons of the fudge sauce for decorating the top of the cake and spread the remainder evenly over the top of the chocolate ice cream. Freeze until firm, about 30 minutes. Spread strawberry ice cream over the fudge, level the top of the cake, and freeze until the whole cake is very firm, at least 3 hours and up to 1 day.
Remove cake from the freezer. Run a large knife under hot water, wipe dry, and run the knife around the rim of the pan to loosen ice cream from the sides; repeat as necessary. Release and remove the sides of the springform pan. Lightly spread the reserved fudge sauce over the top of the cake using the back of a spoon, and arrange strawberries however you like. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry.
