Preparation:

Step 1: Prepare the Crust

• Line the bottom of a 9-inch springform pan with parchment paper.
• Evenly press the crushed chocolate chip cookies into the bottom of the pan to form a firm crust. Set aside.

Step 2: Make the Cookie Dough Layer

• In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
• Add the milk and vanilla extract, mixing well.
• Gradually incorporate the heat-treated flour into the mixture until a dough forms.
• Gently fold in the mini chocolate chips.
• Press the cookie dough evenly over the prepared crust in the springform pan. Chill in the freezer while preparing the ice cream layer.

Step 3: Add the Ice Cream Layer

• Allow the vanilla ice cream to soften at room temperature until it is spreadable but not melted.
• Spread the softened ice cream evenly over the cookie dough layer, smoothing the top with a spatula.
• Cover the pan with plastic wrap or aluminum foil and freeze for 4-6 hours, or until the ice cream is completely firm.

Step 4: Prepare the Chocolate Ganache

• Place the dark chocolate chips in a heatproof bowl.
• Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil.
• Pour the hot cream over the chocolate chips. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
• Allow the ganache to cool slightly, so it thickens but remains pourable.

Step 5: Assemble and Decorate

• Remove the frozen cake from the freezer and pour the cooled ganache over the ice cream layer, allowing it to spread and drip down the sides.
• Garnish the top with extra mini chocolate chips and cookie pieces for an added touch of texture and sweetness.
• Return the cake to the freezer and freeze for an additional 1-2 hours to set the ganache.

Step 6: Serve and Enjoy

• Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
• Use a sharp knife to cut slices, wiping the blade clean between cuts for neat portions.