Finely crush 20 Oreos in a food processor or by pounding them inside a large Ziploc bag with a rolling pin, until no large pieces are remaining, and is like course sand. It should be about 2 cups of crushed Oreos.
Mix the crushed Oreos and melted butter in a medium bowl.
Press mixture into the bottom of a pie dish, a 9- or 10-inch springform pan, or square baking dish. Bake for 8 minutes, then cool completely.
Using a large spoon, scoop the vanilla ice cream out in large, flat chunks, and place them on top of the crust in the bottom of your pan.
Cover the vanilla layer with a piece of plastic wrap and use your hands to press it down into a flat layer. The warmth of your hands will help smooth out the layer a bit. Discard the plastic wrap.
Break up the 10 remaining Oreos into chunks, then sprinkle them evenly over the vanilla layer.
Repeat the process of scooping ice cream in large flat chunks with the mint chip ice cream.
Press it down onto the layers of vanilla ice cream and Oreos until the top of the pie is flat. Cover with clean plastic wrap and freeze for 4-6 hours until the ice cream freezes solid again.
Remove plastic wrap from the top of the ice cream pie and unmold from the springform pan (if using). Sprinkle with more crushed Oreos (optional) and slice into 10-12 slices.
Plate and drizzle each slice with chocolate syrup before serving.
Ice cream pies are one of my favorite treats! They take hardly any effort at all to make and they are always crowd-pleasers. I love the extra texture and crunch of the Oreo crust beneath layers of ice cream!
Then top it off with a generous drizzle of chocolate sauce before serving and a sprinkle of extra Oreo crumbs and everybody will be thrilled with this dessert that looks fancy but is a cinch to pull off.