1. Grease 2 8 inch isquare pans or 2 9×9 pans. Mix brownie mix with the oil, water and eggs Do not beat. Stir to incorporate well. Pour in to pans and bake at 350 degree’s per directions on boxes.
2. Line stainless steel, or freezer safe 3 quart bowl with plastic wrap. Let wrap over hang on sides about 4-5 inches all the way around bowl. Remove brownies from oven and cool until warm. Cut brownies in rows not squares. Trim off hard edges.
3. Press brownie strips inside lined bowl. Mold to bowl with out flattening brownies, and squish sides of brownie pieces together. It is ok to be an inch from top of bowl. Fill brownie bowl with half the container of softened ice cream. Sprinkle chopped oreo’s over ice cream. Top with remaining ice cream and smooth top. Turn excess brownie edges in over ice cream, make as level as possible. Pull excess plastic wrap over to cover ice cream . Place bowl in freezer. Freeze for several hours to overnight until completely frozen.
4. Make Ganache when ready to frost. Remove ice cream from freezer. Pull ice cream from bowl grasping plastic wrap. Turn round side up on freezer safe plate that is trimmed with wax paper to catch chocolate dripping. Plastic plate, spring form pan bottom, or foil lined card board will work.
5. In a saucepan mix chocolate chips with whipping cream over medium heat. Stir until melted and chocolate is smooth. Remove from heat.cool for a lityle while before pouring.