Mix ingredients for cake-like brownies. Bake the brownie in a 9” round cake pan. (I lined the bottom with parchment and sprayed with cooking spray for easy removal.) It takes about 28 minutes to bake in this pan. Let it cool completely before removing from pan and assembling cake. If the top is very rounded, use a serrated knife to trip the top to make it flat.
Assembling the cake: Let the ice cream sit on the counter for about 15 minutes before making your cake. (You can also use the microwave to aid in this step.) Line a 9” springform pan with plastic wrap. Make sure the plastic wrap overhangs the pan. I used three layers.
Spread the softened ice cream evenly in the bottom of the plastic-lined pan. Place the brownie on top of the ice cream layer and press it down to seal any gaps. Wrap the plastic wrap over the brownie and freeze until firm, at least 1-2 hours.
Make your ganache: pour the heavy cream into a small bowl. Microwave for 40 seconds. Add the chocolate chips and whisk together. Let cool before using.
To frost cake: add the almond extract to the Cool Whip and stir. Tint with food coloring, if desired. Remove cake from freezer and remove from pan. Place, brownie side down, on a cake plate or a 10” cake round. Remove plastic wrap and frost with Cool Whip. Return to freezer for about ½ hour.
To decorate: Remove from freezer and pour ganache in the center of the cake, allowing it to drip down the sides. Add some sprinkles and return to freezer for ½ hour to allow the ganache to freeze.
To make spilled ice cream cone: Melt a small handful of chocolate chips in a small bowl. Dip the top of a sugar cone in the melted chocolate and then roll in sprinkles. Use an ice cream scoop to scoop some frosting onto the center of the cake and top it with the sugar cone, upside down. Add more sprinkles if you wish. Freeze again until ready to eat.