4. Assemble the Cake:
Line Pan: Line the sides of a clean 8-inch springform pan with parchment paper, sticking up above the top edge. Place a cardboard cake circle in the bottom if desired.
Layer Ingredients: Place the cooled brownie base back into the pan.
Spread the chocolate chip cookie ice cream evenly over the brownie.
Add a layer of chocolate ganache and spread it evenly.
Top with Oreo ice cream, smoothing it out.
Freeze: Freeze the cake for 6-8 hours or overnight until fully frozen.
5. Finish the Cake:
Prepare Toppings: Chop or crumble brownies, Oreos, and chocolate chip cookies for garnish.
Make Ganache: Heat 1/2 cup of heavy whipping cream until boiling. Pour over 6 oz of chocolate chips. Let sit for 3-4 minutes, then whisk until smooth. Set aside to cool slightly.
Make Chocolate Whipped Cream: Whip 1/2 cup of heavy whipping cream, powdered sugar, and cocoa powder until stiff peaks form. Transfer to a piping bag.
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