Line an 8x4 inch loaf pan with with two layers of plastic wrap, leaving a generous overhang on all four sides.

Set out the carton of ice cream to warm slightly. It should be soft and easy to scoop and spread, but not at all soupy.

Place Oreos in a zip-top bag, seal tightly, and crush with a rolling pin into a mix of medium and small crumbs. Reserve a heaping 1/2 cup of crushed Oreos for topping the finished cake; set those aside.

Press the remaining crushed Oreos into an even layer across the bottom of the lined loaf pan to form a loose crust. Scoop out about half of the ice cream to form a thick layer over the Oreos. Use an offset spatula or the back of a spoon to spread it into a mostly even layer. Don’t worry if a few of the Oreos get mixed in with the ice cream, just press the mixture back down as best you can. Place cake in the freezer for 2-3 minutes. Remove ice cream sandwiches from the freezer and unwrap.

Remove cake and arrange ice cream sandwiches on top of the ice cream in a single layer. Cut one or two with a sharp chef’s knife if needed to completely fill the pan.

Spread remaining ice cream on top of the sandwiches and spread again into an even layer.

Cover the top tightly with another piece of plastic wrap and place pan in the freezer until ready to serve. It should freeze for at least 4 hours but can be made several days ahead — I’ve served it up to a week later, and I imagine longer would be fine, too.

When ready to serve, melt chocolate in the microwave at 50% power until smooth. Remove ice cream cake from the freezer. Use the plastic wrap overhang to lift it out of the pan and onto a cutting board. Sprinkle with reserved Oreo crumbs. Cut into thick slices and serve on dessert plates. Use a spoon to drizzle melted chocolate on top of each slice.