🍪🍦 Chocolate Chip Cookie Dough Ice Cream Cake

Instructions:

1. Make the Cookie Dough Crust:

• Beat the butter, brown sugar, and white sugar until creamy.

• Add vanilla, salt, and milk. Mix well.

• Stir in heat-treated flour, then fold in chocolate chips.

• Press 2/3 of the dough into the bottom of a springform pan (8 or 9 inch). Flatten it evenly.

• Freeze for 15–20 minutes until firm.

2. Add the Ice Cream Layer:

• Spread softened ice cream evenly over the cookie dough crust.

• Dot or swirl remaining raw cookie dough on top of the ice cream layer (or save some for topping).

• Freeze for at least 4 hours or until solid.

3. Make Ganache (optional):

• Heat cream until simmering. Pour over chocolate chips.

• Let sit 1 min, then stir until smooth.

• Cool slightly, then pour over the frozen cake.

• Freeze again for 30 min.

4. Decorate:

• Pipe whipped cream around the edges.

• Top with mini cookie dough balls, chocolate chips, and drizzle.

• Freeze until ready to serve.

To Serve:

• Let sit at room temperature for 5–10 minutes before slicing.

• Use a sharp, warm knife for clean cuts.

Storage:

Wrap leftovers well or store in an airtight container in the freezer for up to 1 week.

Optional Variations:

• Chocolate Ice Cream layer instead of vanilla

• Add an Oreo crust under the cookie dough for double-layered base

• Mix peanut butter chips or toffee bits into the cookie dough for texture

• Make it gluten-free with a 1:1 GF flour substitute