👩🍳 Instructions
1. Prepare the Cookie Crust
In a bowl, mix the chocolate cookie crumbs with melted butter until evenly coated.
Press the mixture firmly into the bottom of a springform pan or round cake pan to form the crust.
Freeze the crust for 15–20 minutes while preparing the ice cream layers.
2. Assemble the Ice Cream Layers
Let the chocolate and vanilla ice cream soften slightly at room temperature.
Spread the chocolate ice cream evenly over the chilled crust.
Next, spread the vanilla ice cream over the chocolate layer, smoothing it out.
Sprinkle mini chocolate chips on top and lightly swirl them in.
(Optional) Drizzle caramel sauce over the top for a rich, gooey touch.
Freeze the cake for at least 3–4 hours or overnight until completely firm.
3. Make the Whipped Cream Topping
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the top and sides of the frozen cake.
4. Garnish the Cake
Sprinkle mini chocolate chips over the whipped cream topping for an extra chocolaty crunch and a beautiful finish.
