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 the melted butter. Stir well.
• Spread the cookie crumb mixture onto the lined baking sheet. Bake for 7-8 minutes. Cool completely, then break into bite-sized pieces (this is your cookie crunch).
• Thaw 1 quart of chocolate ice cream for 15-20 minutes until spreadable. Spread evenly into the bottom of the prepared springform pan. Freeze for 30 minutes to 1 hour.
• Microwave the hot fudge sauce for about 15 seconds to soften. Stir and spread evenly over the first frozen ice cream layer.
• Sprinkle half of the cookie crunch layer over the hot fudge. Freeze for 1 hour.
• Thaw the second quart of chocolate ice cream for 15-20 minutes. Mix in 1 cup of the chocolate chunks.
• Spread the second ice cream mixture over the cookie crunch layer. Freeze for 4-6 hours, or preferably overnight.
• While the cake is finalizing its freeze time, prepare the whipped topping: Freeze a metal mixing bowl for 30 minutes. Beat the heavy whipping cream, powdered sugar, and clear vanilla flavoring on high speed until stiff peaks form (about 3-4 minutes).
• Fill a piping bag fitted with a star tip with the whipped cream.
• Remove the cake from the freezer and quickly release the outer portion of the springform pan. Remove the plastic wrap. Place the cake on a serving plate.
• Pipe a decorative border (shell or swirl pattern) around the top and bottom edges of the cake using the whipped cream.
• Sprinkle the remaining chocolate chunks and the chopped brownie pieces onto the top surface of the ice cream cake.
• Drizzle chocolate syrup over the top. Return the cake to the freezer until ready to slice and serve.