Before you begin, you will want to fully prepare your chocolate chip cookie dough (or brownie batter). Then, once your deal is prepared, line the bottom of your springform pan with parchment paper, and lately grease the bottom and edges with cooking spray. Add your dough to the bottom of the pan and press down to form one large cookie. Preheat your oven to 375°F and bake until the center of a cookie is no longer doughy. Remove and allow to cool to room temperature, then refrigerate to chill.
After your cookie base has chilled, remove it from the fridge, and add your ice cream. Pack your ice cream onto the top of your cookie using parchment paper, or plastic wrap to press it solid. Make it so that your ice cream is at least 1 inch thick. After the ice cream has been pressed into place, set it into the freezer and allow to freeze for approximately two hours, or until solid.
While your ice cream is freezing, prepare your whipped cream. To do this, Poirier whipped cream into a mixing bowl and beat with a whisk on high until stiff peaks form. Add powdered sugar and whisk to combine, then add vanilla and mix in. Refrigerate until you are ready to use.
When your ice cream is frozen solid, it’s time to decorate your cake. Begin by removing the edge of your springform pan, then take your prepared whipped cream and add it to the top and the side of your cake. Next, as desired decorate your cake using chocolate syrup, caramel sauce, whipped cream, cookies, Maraschino cherries, and sprinkles. Place the cake into the freezer until you are ready to serve. Shortly before serving, remove from the freezer and allow to thaw for a few minutes then serve and enjoy.