Add the cookies to your food processor and blend until crumbs remain. You want the consistency of graham cracker crumbs! Place the crumbs in a bowl and stir in the melted butter. The crumbs should all be moistened evenly. Press the crumbs into a 9-inch springform pan and stick the pan in the freezer for 10 minutes.

In a bowl, gently (and quickly!) fold the crumbled cake and sprinkles into the softened ice cream. Spread the mixture onto the cookie crush and smooth out the top. Place it in the freezer for 1 hour.

Heat the condensed milk in a saucepan over low heat. Stir in the dark chocolate and vanilla extract. Stir until the chocolate is melted and remove the pan. Let it cool almost completely (you still want to be able to stir it). Remove the crust from the freezer and pour and spread the chocolate evenly over the top. Place in the freezer for at least an hour. Time for the M&M’S! Place the chocolate candies on top of the fudge. Add a few sprinkles! Freeze for another hour or even overnight at this point.

Top with whipped cream before serving. I slice it right from the freezer, but you can let it sit out for 10 minutes before serving in order for it to be soft and melty. Enjoy!