Prepare the Crust: Grease a 9-inch springform pan. In a bowl, combine the 2 cups of chocolate sandwich cookie crumbs and 1/4 cup melted unsalted butter. Stir until the crumbs are evenly coated with the butter. Press the crumb mixture into the bottom of the prepared pan to form an even crust. Freeze for 10 minutes to help it set.
Make the Cookie Dough: In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar until light and fluffy. This will create a soft, creamy dough base. Add in 2 tablespoons of milk and 1 teaspoon of vanilla extract, mixing until well combined. Gradually add 1 cup of all-purpose flour and mix until smooth. Fold in 1 cup of mini chocolate chips for that perfect cookie dough texture.
Assemble the Cake – First Layer: Spread half of the softened vanilla ice cream evenly over the chilled crust. Add half of the cookie dough mixture in small chunks over the ice cream. Freeze for 1 hour to allow the layers to set.
Assemble the Cake – Second Layer: After the first layer is set, spread the softened chocolate chip cookie dough ice cream evenly over the cookie dough chunks. Add the remaining cookie dough mixture in chunks over the ice cream. Freeze for another hour to firm up the layers.
Final Ice Cream Layer: Spread the remaining vanilla ice cream over the top layer of cookie dough. Freeze for 4-6 hours or overnight until the cake is firm and set.
Make the Ganache: To make the ganache, heat 1/2 cup of heavy whipping cream in a small saucepan until it begins to simmer (do not boil). Remove from heat and pour over 1 cup of semi-sweet chocolate chips. Let it sit for 2 minutes, then stir until smooth and glossy.
Finish the Cake: Once the ice cream cake is fully frozen, remove it from the springform pan. Pour the ganache over the top, spreading it evenly. Freeze for an additional 30 minutes to allow the ganache to set before serving.
