Preparation Steps

• Line a 9-inch springform pan with plastic wrap. Place in the freezer.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper or heavy-duty aluminum foil.
• In a small bowl, combine the crushed cookies and melted butter. Stir to combine.
  12 chocolate sandwich cookies chocolate creme filled
• Spread the cookie crumb mixture on the lined baking sheet. Bake for 7-8 minutes. Cool completely, then break into bite-sized pieces.
• Thaw 1 quart of chocolate ice cream for 15-20 minutes. Spread evenly into the bottom of the prepared springform pan. Freeze for 30 minutes to 1 hour.
  12 chocolate sandwich cookies chocolate creme filled
• Microwave the hot fudge sauce for 15 seconds to soften. Stir well, then spread evenly over the chocolate ice cream layer.
  12 chocolate sandwich cookies chocolate creme filled
• Sprinkle the cookie crunch pieces over the hot fudge layer and freeze for 1 hour.
  12 chocolate sandwich cookies chocolate creme filled
• Thaw the second quart of chocolate ice cream for 15-20 minutes. Mix in 1 cup of the chocolate chunks.
  12 chocolate sandwich cookies chocolate creme filled
• Spread the second ice cream layer over the cookie crunch layer. Freeze for 4-6 hours, or preferably overnight.
• Chill a metal mixing bowl of a stand mixer (or a regular mixing bowl if using a handheld mixer) for 30 minutes.
• In the chilled bowl, beat the heavy cream, powdered sugar, and clear vanilla flavoring on high speed until stiff peaks form, about 3-4 minutes.
  12 chocolate sandwich cookies chocolate creme filled
• Fill a disposable piping bag fitted with a star-shaped tip with the whipped cream.
• Remove the cake from the freezer. Work quickly, especially if the weather is warm.
• Release the outer ring of the springform pan and carefully remove the plastic wrap.
• Place the ice cream cake on a serving plate or a round disposable cake board. (Optional: Use a cake comb to create texture on the outside of the cake).
• Hold the piping bag about 0.5 inches above the edge of the top of the cake. Use steady, even pressure to pipe a shell or swirl pattern around the top edge of the ice cream cake. Repeat for the bottom edge of the cake.
• Sprinkle the remaining chocolate chunks and the chopped brownie pieces on the top of the ice cream cake.
  12 chocolate sandwich cookies chocolate creme filled
• Drizzle chocolate syrup over the ice cream cake. Place the cake back into the freezer until ready to slice and serve.
  12 chocolate sandwich cookies chocolate creme filled