Chocolate Chip Cookie Dough Ice Cream Cake

1. Prepare the Crust:

1. Crush the Cookies:
   • Place the chocolate sandwich cookies in a food processor and pulse until they form fine crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
2. Mix with Butter:
   • In a medium bowl, combine the cookie crumbs with melted butter until the mixture resembles wet sand.
3. Form the Crust:
   • Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Place the pan in the freezer to set while you prepare the other layers.

2. Make the Cookie Dough:

4. Cream the Butter and Sugars:
   • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla extract, and mix until well combined.
5. Add Dry Ingredients:
   • Gradually add the heat-treated flour and salt, mixing until a soft dough forms. Stir in the mini chocolate chips.
6. Form the Cookie Dough Balls:
   • Roll small balls of cookie dough (about 1 teaspoon each) and set aside. Reserve some for garnishing the top of the cake if desired.

3. Assemble the Ice Cream Cake:

7. Layer the Ice Cream:
   • Remove the crust from the freezer. Spread half of the softened vanilla ice cream over the crust in an even layer. Scatter the cookie dough balls over the ice cream layer, then spread the remaining ice cream on top, smoothing it out with a spatula.
8. Freeze:
   • Cover the pan with plastic wrap or aluminum foil and freeze the cake for at least 4 hours or until firm.

4. Make the Chocolate Ganache:

9. Heat the Cream:
   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
10. Add Chocolate Chips:
    • Remove the cream from heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until the chocolate is fully melted and smooth.
11. Cool the Ganache:
    • Allow the ganache to cool slightly before pouring it over the frozen cake.

5. Final Assembly:

12. Pour the Ganache:
    • Remove the ice cream cake from the freezer. Carefully remove the sides of the springform pan. Pour the ganache over the top of the cake, letting it drip down the sides for a decorative effect.
13. Garnish:
    • Decorate the cake with extra cookie dough balls, mini chocolate chips, and whipped cream if desired.
14. Freeze Again:
    • Place the cake back in the freezer for 30 minutes to allow the ganache to set.

6. Serve:

15. Slice and Serve:
    • When ready to serve, remove the cake from the freezer and let it sit at room temperature for a few minutes to soften slightly. Slice with a warm knife and enjoy!

Tips for Success:

• Softening Ice Cream: Allow the ice cream to soften at room temperature for about 10-15 minutes before spreading it in the pan. This makes it easier to create even layers.
• Ganache: Ensure the ganache cools slightly before pouring it over the cake to prevent it from melting the ice cream.
• Storage: Store any leftover cake in the freezer, tightly wrapped, for up to one week.

Conclusion

This Chocolate Chip Cookie Dough Ice Cream Cake is a decadent and fun dessert that’s perfect for cookie dough lovers. The combination of a crunchy cookie crust, creamy vanilla ice cream, and rich chocolate ganache makes this cake irresistible. It’s an impressive treat for birthdays, holidays, or any special occasion!