In a bowl, mix together 2 cups crushed Oreo and melted butter. Transfer it to an 8-inch cake ring placed on a cake board or flat plate and spread and press evenly at the bottom.
Add ¼ cup of crushed Oreo to the ice cream and mix until well distributed.
Pour ice cream mixture to the cake ring and tap the side several times to release air bubbles.
Place the ice cream cake in the freezer for several hours or overnight to set.
Remove the cake ring. You can dip a knife in hot water and slide it along the edge to separate the cake from the ring if needed.
If you like, drizzle the edges with some chocolate syrup for a drip effect. Then pipe some rosettes on the top using whipped cream. Lastly, place mini Oreos in between the rosettes to complete this look.