This recipe is adapted from "Brad's Favorite Oreo Cake", by Marsha Keller.
1 gallon vanilla ice cream
1 jar caramel syrup
1 jar chocolate syrup
1 large package of Oreos
Run the Oreos through a blender. I ended up with at least four cups of Oreo bits. The original recipe assumes you only have two. Now I've got two cups of Oreo pieces sitting in my cabinet. What am I going to do with those?
Divide the ice cream into thirds. It helps to leave it out on the counter for fifteen minutes, first.
In a tall pan, you do a layer of Oreos, a layer of ice cream, then a layer of chocolate syrup. Then, a layer of Oreos, a layer of ice cream, and a layer of caramel syrup. Finish with a layer of ice cream and a layer of Oreos. The two inner layers of Oreos can be left out, if you only have two cups.
Freeze the cake for several hours, so it takes the form of a cake. Then it's done! You can use whipped cream on top, if you want.
I recorded myself making this recipe; I'll try to post it soon. I don't have the right sized container for this; the recipe assumes you have a spring-form pan. I got the wrong type of chocolate syrup. I got hot fudge, but it needs to be syrup, because fudge doesn't pour. I didn't have even layers, so the cake ended up looking like a soupy mess of Oreos, ice cream, chocolate and caramel. The good news is that it looked much better after freezing, and it's crazy delicious (and unhealthy!).
If I had to make it again, I would be sure to have even layers, and to have the two Oreo layers in the middle.