Ingredients
Scale
For the crust & cookie dough layers:
- 1½ cups (180g) all-purpose flour
- ½ cup (1 stick / 115g) unsalted butter, softened
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ¾ cup (135g) mini chocolate chips (plus extra for garnish)
- Pinch of salt
For the ice cream layer:
- 1½ quarts (6 cups) store-bought chocolate chip ice cream, softened slightly
For the chocolate ganache topping:
- ½ cup (90g) semi-sweet chocolate chips
- ¼ cup (60ml) heavy cream
Optional garnish:
- Whipped cream
- Sprinkles
- Extra cookie crumbles
Instructions
- Prep: Line a 9″ springform pan with parchment; lightly grease sides.
- Make edible cookie dough: In a bowl, beat butter, brown sugar, and granulated sugar until fluffy. Mix in milk and vanilla. Stir in flour and salt until combined. Fold in mini chocolate chips.
- Form bottom crust: Press half the dough into bottom of pan. Freeze 15 minutes.
- Add ice cream: Spread softened ice cream evenly over crust. Smooth top. Freeze 30–60 minutes until firm.
- Add top cookie layer: Crumble remaining cookie dough and press gently over ice cream to form a second layer. Freeze 1 hour.
- Make ganache: Heat cream until steaming. Pour over chocolate chips; let sit 2 min, then stir until smooth. Cool 5–10 min.
- Top cake: Pour ganache over frozen cake. Tilt pan to spread evenly. Sprinkle with extra chocolate chips.
- Freeze overnight (or at least 4 hours) before slicing.
- Serve: Let sit at room temp 5–10 minutes for easier slicing.
💡 Pro Tip: For clean cuts, dip a sharp knife in hot water and wipe between slices.
Prep Time & Nutrition (per slice, serves 10):
Prep Time: 30 min | Freeze Time: 4+ hr | Total Time: 4 hr 30 min
Servings: 10 | Calories: 380 | Net Carbs: 42g | Fats: 22g | Protein: 5g
Servings: 10 | Calories: 380 | Net Carbs: 42g | Fats: 22g | Protein: 5g