• Melt both the chocolates in separate saucepans or bowls if melting the microwave and set aside to cool slightly.

Ice Cream;

• Line a 9"x5" loaf pan with cling film and set aside.
• *In a large mixing bowl and a beater or stand mixer, beat the cream until soft peaks form.
• Add the condensed milk and the vanilla extract and lightly beat until it is all combined.
• Divide the mixture into three separate bowls, trying to keep the amounts of each even.
• While stirring with a spoon, pour in the melted dark chocolate to one of the bowls and fold it through the ice cream mixture.
• Pour this into the base of the load pan and spread out in an even layer and place in the freezer for 20 minutes.
• While stirring with a spoon, pour in the melted milk chocolate to one of the bowls and fold it through the ice cream mixture.
• Place both this and the vanilla ice cream bowl into the fridge while the dark chocolate layer is freezing.
• Once the dark chocolate layer is set enough, Layer over half of the Oreos and then pour over the milk chocolate ice cream and place back in the freezer for a further 20 minutes or so.
• Repeat with the remaining Oreos and vanilla layer. Freeze until set. I like to leave it for at least 8 hours but depending on your freezer, it could take less time.
• When ready to serve, heat the cream until boiling point and then pour over the dark chocolate buttons, stirring until smooth and glossy.
• Drizzle the ganache over the layer ice cream cake and then slice.