Whip vanilla ice cream until it reaches a soft-serve like texture. Spread into a lined pan and re-freeze until sold.

Heat fudge, and spread over chocolate ice cream. Pulse cookies in a food processor until crumbly, then sprinkle over fudge. Re-freeze until solid.

Whip chocolate ice cream until it reaches a soft-serve like texture. Spread into a lined pan and re-freeze until sold.

Remove layered ice cream from pan and place onto a jelly roll pan or walled serving plate.

Combine heavy whipping cream and pudding to make a stabilized pipeable frosting. Reserve 1 cup of the frosting for piping. Smooth frosting over cake. Place sugar cone and chocolate chip cookies. Return to freezer to harden.

Remove cake from freezer and add embellishments - pipe frosting for arms, onto the cookies for eyes, and onto the head for a hat. Scoop out one scoop of pistachio icing and place under the ice cream cone for a nose.

Freeze well, and serve immediately after removing from freezer.