Homemade Ice Cream Cake with Oreo Crust

Instructions:

1. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Press chilled brownie slices firmly into the bottom of the pan and brush with melted butter to create a moisture barrier.
3. Mix crushed Oreo cookies with melted butter until the mixture resembles wet sand, then press firmly over the brownie layer.
4. Spread the hot fudge sauce evenly over the cookie layer and freeze for 15 minutes to set the foundation.
5. Using an offset spatula, spread the softened chocolate ice cream over the fudge layer until perfectly level.
6. Sprinkle half of the mini chocolate chips across the chocolate ice cream layer.
7. Layer the softened vanilla bean ice cream on top, pushing the ice cream toward the edges of the pan to remove air pockets.
8. Cover the pan with plastic wrap and freeze for at least 4 hours until rock solid.
9. In a chilled bowl, beat heavy cream, powdered sugar, vanilla, and instant pudding mix on high until stiff peaks form.
10. Remove the cake from the freezer, release the springform ring, and spread the stabilized whipped cream over the top and sides.
11. Return the cake to the freezer for 30 minutes to set the frosting before serving.