Cookie Explosion Ice Cream Cake

Ingredients:

Ice cream cake

• Unsalted butter, to grease the pan
• 8-10 chocolate chip cookies
• 0.5 cups broken chocolate sandwich cookies
• 4 cups cookie ice cream (1 liter), softened
• 4 cups cookie dough ice cream (1 liter), softened
• Special equipment: springform baking pan with a diameter of 22 cm.

Chocolate ganache

• 220 g dark chocolate, chopped
• 3/4 cup heavy cream
• 1/4 cup broken chocolate chip cookies

Preparation:

1. Grease a 9-inch springform pan with butter and line the bottom with parchment paper. Cover the bottom with chocolate chip cookies, then sprinkle with crushed sandwich cookies. Spoon alternating portions of the cookie dough ice cream over the cookie layer in the pan, pressing firmly to create a marbled or checkered pattern.
2. Spread the ice cream smooth with an offset spatula. Cover with plastic wrap and freeze until firm, about 2-2.5 hours.
3. Run a knife around the edge of the ice cream, then remove the ring. Invert the cake onto a piece of plastic wrap and remove the bottom of the pan and parchment. Place a serving plate on the bottom of the cake and invert it again (so that the chocolate chip cookie layer is on the bottom). Place the cake in the freezer while you prepare the ganache.
4. Chocolate ganache:
   
   Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer (but do not boil). Pour the cream over the chocolate and stir until smooth. Let cool for 10 minutes before using.
5. Cover the top and sides of the cake with ganache and sprinkle with crushed cookies. If the cake becomes too soft, return it to the freezer for a few minutes.
6. Place the cake in the freezer for another 1-2 hours or overnight. Let the cake sit at room temperature for about 20 minutes, then slice and serve.