CHOCOLATE CHIP COOKIE DOUGH ICE CREAM CAKE—written cleanly without gaps or spacing:
INGREDIENTS
For the cookie crust:
2 cups chocolate cookie crumbs
6 tbsp melted butter
For the ice cream filling:
1.5 quarts vanilla or cookie dough ice cream (softened)
1 cup mini chocolate chips
1 cup edible cookie dough (store-bought or homemade)
For topping & decorating:
Extra cookie dough balls (optional)
Chocolate chips (mini and regular)
Whipped cream (optional)
INSTRUCTIONS
1. Mix cookie crumbs and melted butter until well combined. Press firmly into the base of a springform pan. Freeze for 20 minutes.
2. In a large bowl, mix softened ice cream with mini chocolate chips and chunks of cookie dough.
3. Spread the ice cream mixture evenly over the frozen crust. Smooth the top and freeze for at least 6 hours or overnight.
4. Once frozen solid, remove from the pan and place on a cake stand. Decorate with scoops of ice cream, chocolate chips, and extra cookie dough balls.
5. Optionally, drizzle with melted chocolate or top with whipped cream before serving.