Instructions
Step 1: Line a springform pan (8 or 9 inches) with parchment paper. In a bowl, mix cookie crumbs and melted butter until combined. Press firmly into the bottom of the pan. Freeze for 15 minutes.
Step 2: While the crust chills, stir chunks of cookie dough and mini chocolate chips into the softened vanilla ice cream.
Step 3: Spread the ice cream mixture evenly over the chilled crust. Smooth the top and freeze for at least 4 hours, or overnight.
Step 4: To make the ganache, heat the cream until just simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until smooth and glossy.
Step 5: Pour ganache over the frozen cake, allowing it to drip slightly over the edges. Top with cookie dough balls and mini chips.
Step 6: Freeze again for 1 hour or until set. Slice and serve!
Storage Information
Store the cake in the freezer, covered, for up to 1 week. Allow to sit at room temperature for 10 minutes before slicing for easier serving.
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