Decadent Chocolate Chip Cookie Dough Ice Cream Cake Delight

Ingredients

For the Cookie Dough Layer:

• 1/2 cup (1 stick) unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 2 tablespoons milk

• 1 cup all-purpose flour (heat-treated*)

• 1 cup mini chocolate chips

For the Ice Cream Layer:

• 1.5 quarts (1.4 liters) vanilla ice cream, softened

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

For the Topping:

• 1/2 cup mini chocolate chips

• 1/2 cup cookie dough bites (optional)

Instructions

1. Prepare the Cookie Dough Layer:

• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

• Mix in the salt, vanilla extract, and milk.

• Gradually add the heat-treated flour, mixing until combined.

• Fold in the mini chocolate chips.

• Press the cookie dough into the bottom of a 9-inch springform pan lined with parchment paper. Freeze for 1 hour or until firm.

2. Prepare the Ice Cream Layer:

• Once the cookie dough layer is firm, spread the softened vanilla ice cream evenly over the cookie dough layer.

• Smooth the top with a spatula.

• Freeze for at least 4 hours or until the ice cream is solid.

3. Prepare the Chocolate Ganache:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

• Place the chocolate chips in a heatproof bowl.

• Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.

• Stir until smooth and glossy.

• Let the ganache cool to room temperature but still pourable.

4. Assemble the Cake:

• Remove the cake from the freezer and carefully release it from the springform pan.

• Place the cake on a serving plate.

• Pour the cooled ganache over the top of the cake, allowing it to drip down the sides.

• Quickly sprinkle the mini chocolate chips and cookie dough bites on top of the ganache before it sets.

5. Serve:

• Return the cake to the freezer for at least