Use a premade Oreo crust, or make one: pulse the Oreos and melted butter in a food processor until it starts to form a ball, press evenly into a 9-inch pie plate and refrigerate 45 minutes (or bake at 350°F for 10 minutes for a crunchier crust).

Let the ice cream soften slightly, scoop it into the crust, smooth the top and press in the edges. Return to the freezer to harden.

Whip the heavy cream in a stand mixer with the whisk attachment, starting on medium and increasing speed as it thickens, until it holds on the whisk.

Pipe whipped cream around the edge and add a dollop in the middle. Top with mini Oreos, drizzle with chocolate sauce and sprinkle with chopped almonds. Freeze until dessert time.