Preheat Oven: Follow the instructions on the brownie mix package. Preheat the oven as directed.
Prepare Pan: Grease an 8×3 inch springform pan and line the bottom with parchment paper. Grease the top side of the parchment paper.
Bake Brownies: Prepare the brownie batter as directed on the box. Bake in the prepared pan. Allow to cool completely before removing from the pan. Clean and dry the pan for assembly.
2. Make the Ice Cream Layers:
Mix Cream Cheese Base: In a large bowl, mix cream cheese, granulated sugar, and brown sugar until smooth. Add milk and vanilla extract; mix until well combined.
Whip Cream: In another bowl, whip the cold heavy whipping cream and powdered sugar until stiff peaks form.
Combine: Gently fold about 1/3 of the whipped cream into the cream cheese mixture. Fold in the remaining whipped cream until fully combined.
Prepare Flavors:
Chocolate Chip Cookie Ice Cream: Fold in chocolate chip cookie crumbs, chopped cookies, and mini chocolate chips.
Oreo Ice Cream: Fold in Oreo crumbs and chopped Oreos.
3. Make the First Batch of Ganache:
Prepare Ganache: Heat 1/4 cup of heavy whipping cream until it begins to boil. Pour over 3 oz of chocolate chips. Let sit for 3-4 minutes, then whisk until smooth. Set aside.
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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