Decadent Chocolate Chip Cookie

1. Prepare the Cookie Dough Layer:
– Cream together butter, granulated sugar, and brown sugar until light and fluffy.
– Mix in salt, vanilla extract, and milk.
– Gradually add heat-treated flour, mixing until combined.
– Fold in mini chocolate chips.
– Press cookie dough into the bottom of a 9-inch springform pan lined with parchment paper. Freeze for 1 hour or until firm.

2. Prepare the Ice Cream Layer:
– Once cookie dough layer is firm, spread softened vanilla ice cream evenly over it.
– Smooth the top with a spatula.
– Freeze for at least 4 hours or until ice cream is solid.

3. Prepare the Chocolate Ganache:
– Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
– Place chocolate chips in a heatproof bowl.
– Pour hot cream over chocolate chips and let sit for 2-3 minutes.
– Stir until smooth and glossy.
– Let ganache cool to room temperature but still pourable.

4. Assemble the Cake:
– Remove cake from freezer and carefully release it from the springform pan.
– Place cake on a serving plate.
– Pour cooled ganache over the top, allowing it to drip down the sides.
– Quickly sprinkle mini chocolate chips and cookie dough bites on top of ganache before it sets.

5. Serve:
– Return cake to the freezer for at least 30 minutes before serving to set the ganache and firm up the layers.