Begin by preparing a 9x13-inch baking pan with parchment paper, ensuring some paper hangs over the edges for easy lifting later.
Arrange a full layer of chocolate chip cookies across the bottom of the pan, making sure to cover every inch.
Gently spread half of the vanilla bean ice cream over the cookie base, smoothing it out with a spatula.
Layer another set of chocolate chip cookies on top of the vanilla ice cream, creating a solid second layer.
Next, evenly distribute the chocolate ice cream over the cookies, ensuring it reaches the edges.
Add a final layer of chocolate chip cookies on top of the chocolate ice cream.
Spoon the whipped cream over the last layer of cookies, spreading it out to create an even surface.
Drizzle the chocolate sauce over the whipped cream and, if you like, sprinkle with colorful sprinkles for a festive touch.
Cover the entire cake with plastic wrap and place it in the freezer for a minimum of 4 hours, or until it is completely firm.
Once frozen, carefully lift the cake out of the pan using the parchment paper edges, slice into squares, and enjoy!