Cookie Crust
2 cups chocolate cookie crumbs

6 tbsp melted butter

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)

Topping & Decorating
Extra cookie dough balls (optional)

Chocolate chips (mini and regular)

Whipped cream (optional)

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Mix chocolate cookie crumbs and melted butter until combined. Press firmly into bottom of a springform or cake pan. Freeze 10-15 minutes to set.
Soften ice cream until scoopable but not melted. Gently fold in mini chocolate chips and edible cookie dough chunks.
Spread ice cream mixture evenly over chilled crust. Smooth top with spatula.
Freeze cake for at least 4 hours or until firm.
Before serving, decorate with cookie dough balls, chocolate chips, and whipped cream as desired.
Let sit 5-10 minutes at room temperature before slicing for easier cutting.

Use any favorite ice cream flavor or mix-ins.

Add nuts or caramel swirls for texture.

Substitute cookie dough bites or chunks as preferred.

Top with sauces like hot fudge or caramel for extra indulgence.