Copycat DQ Ice Cream Cake for 12 Slices

Instructions:

1. Line the bottom of a 9-inch springform pan with parchment paper to ensure a clean release.
2. Spread the softened chocolate ice cream into the bottom of the pan, pressing it firmly into the edges to remove air pockets.
3. Freeze the pan for 1 hour until the surface is firm to the touch.
4. In a medium bowl, combine the crushed chocolate cookies with the warmed fudge sauce and stir until a thick, chunky paste forms.
5. Spread the cookie mixture evenly over the frozen chocolate layer.
6. Return the pan to the freezer for another 1 hour to lock the crunch layer in place.
7. Spread the softened vanilla ice cream over the frozen crunch layer, smoothing the top with a spatula.
8. Freeze the assembled cake for a minimum of 6 additional hours.
9. Using a hand mixer or stand mixer, whip the ice-cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Frost the frozen cake with the whipped cream, smoothing the sides and top with an offset spatula.