Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick; 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • 1 ½ quarts (1.4L) high-quality vanilla bean ice cream, slightly softened
  • 1 ½ cups (about 20 cookies) Oreo cookies (or your favorite similar cookie), coarsely crushed
  • 4 ounces (113g) semi-sweet chocolate, chopped
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • Pinch of salt

Instructions:

  1. Prepare the Cookie Crust: Whisk dry ingredients. Cream butter and sugars. Beat in egg and vanilla. Gradually add dry ingredients. Fold in chocolate chips.
  2. Bake the Cookie Crust: Divide the dough in half. Press half of the dough into the bottom of the prepared springform pan. Bake until golden brown and set. Cool completely. Repeat with second half of the dough.
  3. Prepare the Ice Cream Filling: Let ice cream soften slightly. Gently fold in crushed Oreo cookies.
  4. Assemble the Cake: Place one cooled cookie crust in the springform pan. Spread the ice cream mixture evenly over the crust. Top with the second cookie crust.
  5. Freeze: Cover tightly and freeze for at least 4 hours, or preferably overnight.
  6. Make the Chocolate Drizzle (Optional): Combine chocolate, cream, butter, and salt in a double boiler or microwave. Heat until melted and smooth, stirring occasionally.
  7. Serve: Remove cake from freezer 10-15 minutes before serving. Drizzle with chocolate sauce (if using). Slice and enjoy!