• Line a 7 inch / 18 cm spring form pan with a circle of parchment paper.

Crust:

• Crush the cookies with a food processor into fine crumbs. Alternatively place them in a plastic bag and use a rolling pin to break them. Transfer the crumbs to a bowl.
• Add melted butter to the cookie crumbs and mix very well until combined. Press the mixture to the bottom of the prepared pan. Leave the pan in the fridge.

Filling:

• In a large mixing bowl whip the cream with an electric mixer until thickened.
• In another bowl beat together the condensed milk and cream cheese until smooth.
• Using a rubber spatula combine the two mixtures, folding gently until incorporated.
• Break the cookies into irregular pieces using a kitchen grinder.
• Divide the mixture in two parts. Pour one part into the crust in the pan. Fold the cookies into the other half, using a rubber spatula. Pour into the pan and smooth out the top with the spatula.
• Freeze the ice cream cake for 8 hours or overnight, until stiff.
• Decorate before serving. You can use cookies, chocolate or pipe some whipped cream or frosting by choice.