Ingredients
Equipment
Method
Bake the cookie base
- Press the refrigerated cookie dough into a 9-inch springform pan in an even layer, keeping it flat and compact so it bakes uniformly. Bake at 350F for 12-15 minutes until golden.
- Cool completely, then reattach the springform sides so the pan shape is ready for layering. Let the base come fully to room temperature before adding the ice cream.
Build and freeze the layers
- Fold the edible cookie dough bites into the softened cookie dough or vanilla ice cream until evenly distributed. Spread the mixture over the cooled cookie base in a smooth, even layer.
- Freeze for 4 hours until completely firm, so the ice cream layer holds its shape when you add the next topping. The surface should feel solid all the way through.
- Drizzle the chocolate ganache over the top in thick ribbons, letting it run slightly for a layered look. Aim for visible ribbons so they show in every slice.
- Top with whipped topping and decorate with mini chocolate chips. Add the chips immediately so they stick to the whipped topping before freezing.
- Freeze for 2 more hours before releasing and slicing, keeping everything firmly set. Wait until the cake is fully cold to prevent smearing at the edges.
Notes
For the neatest slices, keep the ice cream mixture thick—if it softens too much, briefly refreeze before spreading. Store in the freezer, covered, up to 7 days; thaw in the fridge for 10-15 minutes for easier cutting. Freezer yes—freeze slices individually for up to 2 months. For a lighter option, use reduced-fat whipped topping and swap in vanilla ice cream (still folded with edible dough bites) for a less rich layer.