Add crushed Oreos and crumble the Oreo snack cakes into a bowl, then mix them together. Set it aside. 

Line the bottom of a springform pan with plastic wrap and line the sides with parchment paper or acetate. Set aside. 

In a medium bowl, add half of the unsweetened condensed milk, cocoa powder, salt, and 2 teaspoons of vanilla extract, and whisk until smooth. Set aside. 

In a large mixing bowl, add the heavy cream and whisk for 4-5 minutes, or until stiff peaks form. Add half the whipped cream to the bowl with the chocolate mixture and whisk until well combined. 

Add the rest of the sweetened condensed milk, 1 tsp of vanilla extract and 2 tsp clear vanilla extract to the whipped cream and whisk until well combined. 

To assemble, pour the chocolate mixture into the bottom of the prepared springform pan. Tap the pan on the counter to release any air bubbles and smooth the mixture into an even layer. Sprinkle the crumbled cookies on top and spread into an even layer. Top with the vanilla ice cream mix and spread into an even layer. Tap a few more times to remove air bubbles and cover with plastic wrap. Freeze for at least 6 hours.  

When ready to frost, add whipped cream, powdered sugar, vanilla extract, and clear vanilla extract to a bowl and whisk until stiff peaks form, about 4 to 5 minutes. 

Remove the cake from the springform pan and place on a serving plate or cake round. Frost the sides and top with the whipped cream using an offset spatula. If you’d like, you can run a scalloped scraper across the sides and top to give it that traditional scalloped look! Take the remaining whipped cream and add blue food coloring. Whisk until well combined and spoon the whipped cream into a piping bag fitted with a large star tip. Pipe scallops across the top of the cake and sprinkle on the sprinkles. Freeze for at least 1 hour before serving.