Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Add the crushed cookies and melted butter to a medium-sized mixing bowl. Stir to coat the crushed cookies completely. Evenly spread the buttered crushed cookies over the parchment paper. Bake for 7-8 minutes. Allow the baked cookie crumbs to cool completely.

Line a 9 x 3-inch springform pan with plastic wrap.

Evenly spread the vanilla ice cream in the bottom of the lined springform pan.

Use an offset spatula or spoon to spread the hot fudge topping over the vanilla ice cream layer.

Sprinkle the cooled cookie pieces over the hot fudge layer. (You may need to break the cookie pieces up before you can sprinkle them over the hot fudge) Place the springform pan in the freezer.

Spoon the cookie dough ice cream into a large mixing bowl. Stir in the 1 cup of cookie dough sundae topping into the cookie dough ice cream until evenly distributed.

Evenly spread the cookie dough ice cream over the layer of cookie pieces. Cover with plastic wrap and return the pan to the freezer for at least 6-8 hours.

Around 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer with a wire whip attachment or a handheld mixer, place the bowl and beaters in the freezer. (Metal bowls are preferable)

Remove the bowl from the freezer. Add the cold heavy cream, clear vanilla flavoring, and powdered sugar. Mix on low speed just until the powdered sugar is incorporated, then increase the mixer speed to high until stiff peaks form, about 3-4 minutes.

Separate out 1 cup of the whipped cream frosting and place it in either a disposable piping bag fitted with a star-shaped decorator's tip or a quart-size ziplock bag with a corner snipped off.

Remove the springform pan from the freezer. Release the sides of the springform pan. Use either a cake lifter or a large, sturdy spatula to lift the cake off of the springform base. (You will need to work very quickly, especially if the weather is warm) Remove the plastic wrap from the cake and place it onto a serving plate or round cake board.

Use either a silicone or offset spatula to frost the sides and top. If the cake begins to melt, place the cake back in the freezer.

Use even, steady pressure, holding the piping bag ½ inch above the edge of the top of the cake. Pipe either a shell pattern or swirl pattern around the edge, then around the bottom of the cake.

Sprinkle the remaining ½ cup of cookie dough topping over the top of the cake. Drizzle the chocolate syrup over the top of the cookie dough topping. Keep the cake in the freezer until you are ready to slice and serve.