Mint Oreo Ice Cream Cake

Ingredients:

• 3.5 cups heavy whipping cream
• 340 g semi-sweet chocolate, finely chopped
• 2 tsp light corn syrup
• A pinch of coarse salt
• 1 tsp vanilla extract
• 0.5 cup powdered sugar
• 1 package (550 g) of chocolate sandwich cookies, such as Oreos (44-48 pcs.)
• 2 liters green mint chocolate chip ice cream, softened

Preparation:

1. Place a medium bowl over a larger bowl filled with ice water, so that the ice water surrounds it. Place the second large bowl in the refrigerator.
2. In a small saucepan over medium heat, bring 1.5 cups of heavy cream to a simmer. Place the chocolate, corn syrup, and salt in a heatproof medium bowl and pour the hot heavy cream over it. Let it sit for 1 minute to soften the chocolate slightly. Stir the chocolate and heavy cream together with a rubber spatula in a circular motion, starting in the center of the bowl, until smooth. Transfer to a medium bowl set inside an ice bath and refrigerate for 15 minutes, stirring occasionally, until the chocolate thickens.
   Exit: about 2 and 3/4 cups
3. Remove the empty, chilled bowl from the refrigerator. Pour the remaining 2 cups of cream into it, add the vanilla extract and powdered sugar, and beat with a mixer on high speed until medium peaks form, 5-7 minutes. Set aside.
4. Place the chocolate sandwich cookies in a zip-lock bag and crush them into bite-sized pieces with a rolling pin or skillet.
5. Spread half of the softened ice cream evenly in the bottom of a 9x13-inch baking dish. Arrange 2 cups crushed cookies on top of the ice cream, pour half of the chocolate sauce on top, and top with 1 cup whipped cream.
6. Repeat layers with the remaining ice cream, 2 cups crushed cookies, and the remaining chocolate sauce. Top with the remaining whipped cream and sprinkle with the remaining 1.5 cups crushed cookies. Cover the baking dish with plastic wrap and freeze until the filling is firm, at least 4 hours or overnight.