Irresistible Chocolate Chip Cookie Dough Ice Cream Cake

Instructions:

Step 1: Bake the chocolate cake according to the box instructions in two 9-inch round pans. Let the cakes cool completely.

Step 2: Line a 9-inch round pan with plastic wrap. Spread the softened cookie dough ice cream evenly in the pan, smoothing the top. Freeze until firm, about 2 hours.

Step 3: Prepare the edible cookie dough by creaming together the butter, brown sugar, and granulated sugar. Add milk and vanilla. Mix in heat-treated flour and salt until combined. Fold in mini chocolate chips.

Step 4: Whip the heavy cream with powdered sugar until stiff peaks form. Fold it into the cookie dough mixture to make the frosting.

Step 5: Assemble the cake by placing one cake layer on a serving plate. Top with the ice cream layer, then the second cake layer. Frost the entire cake with the cookie dough frosting.

Step 6: Garnish the top with dollops of frosting, mini chocolate chips, and regular chocolate chips. Freeze until firm.

Storage Information:

Store the cake in the freezer, covered, for up to 1 week. Let it sit at room temperature for 10-15 minutes before slicing for easier serving.