Grab 14 mint Oreos, split in half, and remove the cream centers. Discard the cream centers. Place the cookies in a food processor and pulse until the cookies turn into crumbs. Take the other 14 cookies and cut in half. Set aside.
Line a 9x5 loaf pan with plastic wrap with a few inches of overlap. Line the bottom of the pan with all of the softened cookies and cream ice cream and smooth into an even layer. Sprinkle with about 1/3 of the cookie crumbs. Grab the loaf of pound cake and slice in half lengthwise. Place one layer on top of the cookie crumbs.
Spread on the softened mint chocolate chip ice cream. Top with another 1/3 of the cookie crumbs. Finish with the other half of the pound cake loaf and press firmly on top. Cover with plastic wrap and place in freezer until solid, about 8 hours.
Whip heavy cream with granulated sugar until stiff peaks form. Fold in last 1/3 of cookie crumbs. Remove ice cream cake from freezer and release from pan. Turn upside down onto serving plate. Spread whipped cream all over ice cream cake. Finish with reserved mint cookie halves by decorating the top. Serve immediately or refreeze and enjoy within 1 week.