Step 1: Prepare the Cookie Crust

Crush the cookies: Add your Oreo cookies to a food processor and pulse until finely ground. No processor? Place them in a zip-top bag and crush with a rolling pin.

Mix with melted butter: In a bowl, stir together the crushed cookies and melted butter until the texture is like wet sand.

Press into pan: Line the bottom of a 9-inch springform pan with parchment paper (optional, but helps with serving), then press the cookie mixture firmly into an even layer.

Freeze to set: Pop the crust into the freezer for at least 15 minutes while you prep your ice cream layers.

Pro Tip: Use the bottom of a measuring cup to press the crust down evenly—it helps pack it tightly so it holds together well.

Step 2: Add the First Ice Cream Layer (Strawberry or Raspberry)

Soften the ice cream: Let the strawberry ice cream sit out for 10–15 minutes until it’s soft and spreadable.

Spread evenly: Scoop the softened ice cream over the chilled crust and gently spread it into an even layer using a spatula or offset spatula.

Freeze to firm up: Return the pan to the freezer for about 30–40 minutes, or until the layer is firm before adding the next one.

Pro Tip: Don’t rush the freezing between layers—if one layer is too soft, it’ll blend into the next instead of staying distinct.

Step 3: Add the Vanilla Ice Cream Layer

Soften again: Take your vanilla ice cream out to soften while the first layer chills.

Layer and smooth: Once soft, scoop and spread over the frozen strawberry layer. Use the spatula to smooth it out as evenly as possible.

Freeze again: Place the cake back in the freezer for another 30–40 minutes, or until set.

Step 4: Add the Blue Ice Cream Layer

Repeat the process: Let your blue ice cream (blueberry or blue raspberry) soften, then add it as the final layer.

Smooth the top: Use a clean spatula to even out the top—this will be the “canvas” for your toppings.

Final freeze: Freeze for at least 4 hours or overnight for the entire cake to fully set and hold its shape when sliced.

Pro Tip: If you plan to serve the next day, cover the top with plastic wrap or foil to prevent freezer burn.

Step 5: Make the Whipped Cream Topping

Chill your tools: For best results, chill your mixing bowl and beaters in the freezer for 10–15 minutes before whipping.

Whip the cream: Add the heavy cream, powdered sugar, and vanilla extract to the bowl. Beat on medium-high until soft peaks form.

Frost the cake: Once the cake is fully frozen, remove from the springform pan and spread the whipped cream over the top (and sides, if desired).

Pro Tip: Soft peaks mean the cream holds shape but still droops slightly—stop whipping at this stage to avoid overmixing.

Step 6: Decorate and Serve

Add toppings: Garnish with fresh strawberries, blueberries, and a generous sprinkle of red, white, and blue sprinkles.

Slice and serve: Use a sharp knife dipped in warm water (and wiped dry) to slice cleanly. Serve immediately!

Pro Tip: If the cake is too hard to slice right away, let it sit at room temperature for 5–10 minutes before cutting.