Instructions
Step 1: In a bowl, mix chocolate cookie crumbs with melted butter until combined. Press into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
Step 2: Spread the softened cookie dough ice cream evenly over the crust. Smooth the top with a spatula. Freeze for at least 4 hours or until firm.
Step 3: In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
Step 4: Remove the cake from the pan and spread whipped cream over the top. Sprinkle with mini chocolate chips and drizzle with chocolate syrup or ganache if desired.
Step 5: Return to the freezer for 30 minutes before slicing for clean cuts.
Storage Information
Store the ice cream cake covered in the freezer for up to 1 week. Let it sit at room temperature for 5-10 minutes before slicing for easier serving.
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