For the Cookie Dough Layer:

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 cup (125g) all-purpose flour (heat-treated if preferred)
• 1/2 teaspoon salt
• 1/2 cup (90g) mini chocolate chips

For the Ice Cream Layer:

• 1.5 quarts (approx. 1.4 liters) vanilla ice cream (softened)
• 1/2 cup (90g) mini chocolate chips (optional)

For the Crust:

• 2 cups (200g) chocolate sandwich cookies (like Oreos), crushed
• 1/4 cup (60g) unsalted butter, melted

For the Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Extra mini chocolate chips or chocolate drizzle for garnish

Instructions

1. Prepare the Crust:

1. Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
2. Mix the cookie crumbs with the melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan or cake pan to form an even crust.
4. Place the pan in the freezer to set while preparing the other layers.

2. Make the Cookie Dough Layer:

1. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the vanilla extract and milk, mixing until combined.
3. Gradually stir in the flour and salt, then fold in the mini chocolate chips.
4. Spread the cookie dough evenly over the chilled crust, pressing it gently to form an even layer.
5. Place the pan back in the freezer for about 15 minutes to firm up.

3. Add the Ice Cream Layer:

1. Soften the vanilla ice cream slightly at room temperature for 5-10 minutes.
2. If desired, fold in 1/2 cup of mini chocolate chips for extra texture.
3. Spread the softened ice cream evenly over the cookie dough layer, smoothing the top with a spatula.
4. Freeze the cake for at least 4 hours or until completely firm.

4. Prepare the Whipped Cream Topping:

1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. Spread or pipe the whipped cream over the top of the frozen cake.

5. Garnish and Serve:

1. Sprinkle extra mini chocolate chips over the whipped cream or drizzle with melted chocolate for decoration.
2. Freeze the cake for an additional 30 minutes to set the topping.
3. When ready to serve, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
4. Slice and enjoy!