Ingredients
Equipment
Method
Bake the bottom cookie layer
- Press half the chocolate chip cookie dough into a 9-inch springform pan in an even layer, with no thick edges. Bake at 350F for 15-18 minutes until golden, then cool completely.
Assemble and freeze
- Spread the softened vanilla ice cream over the cooled cookie base in a thick, even layer so it reaches close to the pan edge. Freeze for 3 hours until firm.
- Press the remaining cookie dough into a 9-inch round on parchment, aiming for an even thickness. Bake until golden, cool completely, then carefully place it over the frozen ice cream layer.
- Freeze the assembled cake for 2 more hours so the top cookie layer sets. Drizzle the chocolate ganache over the top cookie and sprinkle with flaky sea salt, then freeze 1 hour before releasing and slicing.
Notes
Pro tip: soften the ice cream only until spreadable—if it melts too much, the layers won’t stay crisp. Store covered in the freezer for up to 2 weeks; freeze yes (already frozen) and slice with a warm knife for clean cuts. For a simpler dairy option, choose dairy-free vanilla ice cream to keep the same layered texture.
