Instructions
1. Prepare the Cookie Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed chocolate chip cookies and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool completely. Once cool, place in the freezer while you prepare the cookie dough layer.
2. Make the Edible Cookie Dough Layer: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the vanilla extract and milk. Gradually add the heat-treated flour and salt, mixing until just combined. Fold in the mini chocolate chips. Spread this cookie dough evenly over the cooled cookie crust in the springform pan. Return the pan to the freezer for at least 30 minutes to firm up.
3. Add the Ice Cream Layer: Once the cookie dough layer is firm, remove the pan from the freezer. Evenly spread the softened chocolate chip cookie dough ice cream over the cookie dough layer. Use an offset spatula or the back of a spoon to create a smooth, even surface. Cover the springform pan tightly with plastic wrap and freeze for at least 4-6 hours, or preferably overnight, until the ice cream is completely solid.
4. Prepare the Fudge Topping: In a small microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth and melted. Let the fudge cool slightly, but ensure it’s still pourable.
5. Assemble and Serve: Once the cake is completely frozen, carefully remove it from the springform pan. Drizzle the fudge topping over the top of the ice cream cake. If desired, garnish with extra mini chocolate chips, whipped cream, or additional chocolate drizzle. Allow the cake to sit at room temperature for 5-10 minutes before slicing to make it easier to cut. Serve immediately and enjoy!
Short Tips:
* Ensure your ice cream is softened but not completely melted for easier spreading.
* Heat-treating the flour is crucial for safe-to-eat raw cookie dough. Don’t skip this step!
* For a cleaner cut, dip your knife in hot water and wipe it clean between slices.
* You can prepare different components of this cake in advance. The crust and cookie dough layer can be made a day ahead and kept in the freezer.
* Get creative with garnishes! Sprinkles, chopped nuts, or even a different type of cookie for the crust can add your personal touch.
