Cookies & Cream Ice Cream Cake

• 1 pint vanilla ice cream
• 1 pint chocolate ice cream
• 14 Oreos, smashed

Let vanilla and chocolate ice cream soften at room temperature for about 15 minutes. You want the ice cream to be spreadable. Layer a sheet of parchment paper on a 9 x 5 inch loaf pan and top parchment with cling wrap. Layer vanilla ice cream (about 4-5 scoops) on the bottom of loaf pan. Spread ice cream into the pan with a spatula making sure to push ice cream to the edges. Layer ice cream with a thick layer of crumbled Oreo cookies and press cookie crumbs gently into the vanilla ice cream. Freeze mixture for 15 minutes and then spread chocolate ice cream (about 4-5 scoops) on top of cookie crumbles, making sure to cover all edges. Wrap loaf pan with cling wrap and give loaf pan a few taps to settle the ice cream into the pan. Freeze for at least 4 hours to make sure the ice cream has hardened. To serve, pull the ice cream cake out of the pan and slice into thin pieces with a sharp knife.