Ingredients:

  • 1 box (15.25 oz) white or yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1.5 quarts vanilla ice cream
  • 1 cup crushed Oreos
  • 1/2 cup salted caramel sauce
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix cake mix, water, oil, and eggs until smooth. Pour into the pan.
  3. Bake for 25–30 minutes until the edges are golden and a toothpick comes out clean.
  4. Allow the cake to cool completely in the pan, then place the entire pan in the freezer for 30 minutes to create a frozen anchor.
  5. Whisk slightly softened ice cream in a bowl until it reaches a spreadable, velvety consistency.
  6. Spread half of the ice cream evenly over the chilled cake base using an offset spatula, smoothing it to the edges.
  7. Sprinkle the crushed cookies and drizzle the chilled caramel sauce over the ice cream.
  8. Top with the remaining ice cream, smoothing the surface until it is level and glossy.
  9. Freeze for at least 6 hours, or overnight, until the cake is firm to the touch.