Combine the cookies and melted butter in a food processor. Pulse until crushed and combined.
Press the mixture into an ungreased 9 inch square baking pan.
In a cold metal mixing bowl, beat heavy whipping cream with an electric mixer. When the cream thickens slightly, add powdered sugar and vanilla. Continue beating until stiff peaks form.
Spread softened ice cream in an even layer over the crust. Top with whipped cream, then sprinkle with chocolate chips. Cover with plastic wrap or foil and freeze for 4 to 6 hours.
Drizzle with hot fudge and additional crushed cookies right before serving. Enjoy!
Notes
SERVING
You can serve the entire dessert at once or you can serve it one piece at a time. Do not add the toppings until you are ready to serve.
Continue to store any remaining dessert in the freezer for up to 2 weeks.
You can double the recipe and make it in a 9x13 pan.
Feel free to add or substitute with other toppings like peanut butter sauce, chopped nuts, brownie bits, sprinkles or marshmallow sauce.