Before we dive into layering up this ice cream cake, we need to talk about the heart and soul of this dessert, the homemade Oreos.

Preheat your oven to 375°F and line two baking sheets with parchment paper.

In a food processor or stand mixer, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. With the mixer on low, add the butter in small pieces, then the egg and vanilla. Let it mix until it transforms into dough.

Roll the dough into tablespoon-sized or teaspoon-sized balls, place them on your baking sheet lined with parchment, and press them down slightly with damp fingers. You can also roll them out and cut into 2-3 inch or 1–1 1/2 inch cookies for traditional size. Chill for at least 10 minutes prior to baking—this makes them crispier!

Bake for 9-10 minutes, rotating the trays once, until fragrant. Let them cool completely before eating.

If you have extra cookies, store them in an airtight container for a couple of days.

Chocolate and raspberry are a classic combination, making a perfect sauce to balance the richness of the chocolate and ice cream.

Toss sugar, fresh raspberries, and lemon juice into a saucepan over medium heat, stirring occasionally as the raspberries break down and release their juices.

Let it bubble gently until it thickens into a jam-like consistency, about 15-20 minutes.

Strain the sauce if you prefer it seedless, then let it cool completely.

Place the sauce in the fridge to cool. Allow it to come to room temperature before using.

Set your oven to 350°F. Crush your homemade Oreos into fine crumbs using a food processor.

Stir in the melted butter until the mixture resembles wet sand.

Press the mixture into the bottom of a 10-inch springform pan and bake for 10 minutes. Let it cool completely.

Spread 32 oz of softened vanilla ice cream over the cooled crust. Smooth it out evenly like you're frosting a cake. Freeze for 30 minutes.

Spread a thick, glossy layer of homemade hot fudge sauce (cooled to room temperature) over the vanilla ice cream. Freeze for another 30 minutes.

Spread the raspberry sauce over the fudge layer. Freeze again.

Sprinkle a layer of crushed homemade Oreos over the raspberry sauce.

Mix another 32 oz of vanilla ice cream with the remaining raspberry sauce (reserve ½ cup for decorating). Spread this pink layer over the Oreo crumbs. Freeze the cake for at least 4 hours in a deep freezer or 8 hours in a traditional freezer, preferably overnight.

Drizzle the reserved ½ cup of raspberry sauce on top and swirl it into the ice cream with a knife.

Sprinkle crushed Oreos over the top of the cake.

Place whole homemade Oreos on top for decoration. Allow the cake to sit at room temperature for about 5-10 minutes before slicing.

When ready to serve, slice the cake and enjoy. The different layers combine for a dessert that balances richness, tang, and crunch perfectly.