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Freeze until ice cream is firm, at least 60 minutes. Repeat this process twice more, then cover with plastic and freeze at least 6 hours. Remove ice cream cake from freezer.

Preparation 1. Preheat the oven to 350 F. 2. In a food processor, pulse the chocolate cookies until finely ground. Add the melted butter and pulse until combined.

Make the cake . Preheat oven to 350°F. Lightly coat a 8.5- x 4.5-inch loaf pan with cooking spray. Whisk together flour, baking powder, and salt in a medium bowl.

Remove ice cream cake from freezer; unwrap and let stand at room temperature 5 minutes. Meanwhile, whisk together cream and powdered sugar in a medium bowl until stiff peaks form, about 2 minutes.