Chocolate Chip Cookie Dough Ice Cream Cake: A Dreamy Frozen Dessert Delight

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Stir in the vanilla extract.
Gradually add the flour and salt, mixing until a dough forms.
If the dough is too thick, add 1-2 tablespoons of milk to achieve a soft consistency.
Fold in the mini chocolate chips. Set the dough aside.
Make the Cake Base:

In a separate bowl, combine the crushed chocolate wafer cookies and melted butter. Stir until the mixture resembles wet sand.
Press the cookie mixture into the bottom of a 9-inch springform pan to create an even crust. Place the pan in the freezer while you prepare the other layers.
Prepare the Ice Cream Layer:

Let the vanilla ice cream soften slightly at room temperature for a few minutes.
Once soft, scoop the ice cream into the springform pan, spreading it evenly over the cookie crust.
Place dollops of cookie dough (about 1-inch in size) on top of the ice cream layer, gently pressing them into the ice cream.
Return the pan to the freezer and freeze for at least 3-4 hours, or until the ice cream is firm.
Whip the Topping:

In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream over the frozen cake, smoothing it into an even layer.
Decorate and Freeze:

Sprinkle the top of the cake with mini chocolate chips for extra texture and flavor.
Freeze the entire cake for an additional 1-2 hours to ensure it’s firm and easy to slice.
Serve:

Once the cake is fully frozen, remove it from the springform pan. Slice and serve this irresistible chocolate chip cookie dough ice cream cake.
Serving and Storage Tips: