Kind of looks like some kind of edible art deco piece
Pulse cocoa, 1 Tbsp. malted milk powder , and two-thirds of Oreos in a food processor until coarsely ground with no large pieces remaining. With motor running, gradually add butter; process, scraping sides once, until mixture resembles wet sand . Press mixture very firmly into bottom and 1½" up sides of springform pan. Freeze until firm, 20–25 minutes.
Meanwhile, peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Break remaining Oreos into large pieces; fold into ice cream along with mints.Just before serving, place chocolate, corn syrup, salt, and remaining 1 Tbsp. malted milk powder in a medium bowl.
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