8-inch springform pans work best for this recipe as they make it easy to remove the cake once assembled. If you don't have a springform pan, line your pan with clear wrap before adding parchment paper and the cake board. The clear wrap will help lift the cake out of the pan once it’s assembled and frozen. Be sure to use the same pan for making your cake layers and assembling the ice cream, so the layers fit perfectly in the final pan for assembly.

Prepare the brownie batter according to the instructions on the box.

Grease two 8-inch pans (preferably springform pans, as mentioned above) and line the bottoms with parchment paper to make removal easier. Bake at the temperature specified on the box, reducing the baking time to around 20 minutes.

Once the brownies are done baking, allow them to cool completely.

After the brownies have cooled, prepare the ice cream. In a small bowl, add espresso to warm water and stir to dissolve.

In the bowl of a stand mixer, or using a hand mixer in a large bowl, beat the cream cheese until smooth.

Add the milk, sugar, espresso, and Kahlua (if using) to the cream cheese and mix until fully combined.

Gently fold in the Cool Whip.

Line the sides of an 8-inch springform pan with parchment paper, making sure it extends above the top edge of the pan, as the cake will be taller than the pan. Optionally, place a cardboard cake circle at the bottom of the pan.

NOTE: Ensure you're using the same 8-inch pan that was used for the brownie layers. Not all 8-inch pans are exactly the same size, so the layers need to fit perfectly into the final pan.

Place the first brownie layer at the bottom of your pan.

Spread half of the hot fudge sauce over the brownie and sprinkle with half of the crushed Oreos, spreading them evenly.

Add half of the ice cream on top of the brownie and Oreos.

Place the second brownie layer on top of the ice cream.

Spread the remaining half of the hot fudge sauce over the brownie and top with the remaining crushed Oreos, spreading evenly.

Add the remaining ice cream on top.

Freeze the ice cream cake completely for 6-8 hours.

Once frozen, remove the cake from the springform pan and peel off the parchment paper from the sides.

Place the mixing bowl and whisk attachment in the freezer for about 10 minutes.

In a small bowl, dissolve the espresso in warm water.

Remove the bowl and whisk from the freezer and whip the cream on high until it begins to thicken.

Add the espresso extract and powdered sugar and continue whipping on high until thick and creamy.

Ice the cake with the whipped cream icing and return it to the freezer until ready to serve.

Tip: If making your own whipped cream, use about 1 1/4 cups heavy whipping cream.