Instructions
Step 1: Mix cookie crumbs and melted butter until evenly combined. Press into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
Step 2: In a large bowl, combine softened vanilla ice cream, mini chocolate chips, and cookie dough chunks. Fold together gently to distribute evenly.
Step 3: Spread the ice cream mixture over the frozen crust, smoothing the top with a spatula.
Step 4: Sprinkle the top with extra chocolate chips and garnish with cookie dough balls if using.
Step 5: Cover the cake with plastic wrap or foil and freeze for at least 6 hours or until firm.
Step 6: When ready to serve, remove from the freezer and let sit at room temperature for 10 minutes before slicing.
Storage Information
Store the ice cream cake in the freezer, tightly wrapped, for up to 2 weeks. For best results, slice with a warm knife and serve immediately after cutting.
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