Take out the vanilla ice-cream in a mixing bowl and keep it at room temperature till it becomes little soft or in the semi-melted form.
Crush Oreo biscuits by hands with cream (no need to remove the cream), mix it with semi-melted ice-cream until smooth, creamy and spreadable.
Take one chocolate sponge cake layer and line it inside the ring mould.
Spread Oreo ice-cream mixture over the layer of cake and spread it evenly with spatula.
Take second layer of sponge cake and line over the spread oreo mixture.
Now again spread the oreo ice-cream mixture evenly onto the second layer of chocolate sponge cake.
Lastly cover it with third layer of chocolate sponge.
Cover it with cling wrap so that upper part of the cake does not become hard and leave it to set for 4-5 hours or ideally overnight.
Once set take out ice cream cake from the fridge, lift the ring mould gently, it will release easily once set.
To make whipped cream:
Beat the heavy whipping cream till stiff peaks put few drops of red gel color and mix it well.
Spread a layer of whipped cream frosting over the ice cream cake, arrange Oreo cookies in a circular design. Crumble any leftover cookie crumbs in the middle of the cake. Top with sprinkles if desired.
Return to the freezer to set up for about 30-45 minutes or serve immediately.