Step 1

Preheat oven to 300 degrees

Step 2

Put all dry ingredients in a large bowl and whisk together.

Step 3

Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.

Step 4

Add vanilla to boiling water and add to mixture.

Step 5

Mix at medium speed until smooth.

Step 6

Pour into 2 8-inch pans and bake 25-30 minutes.

Step 7

Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.

Step 8

Once cooled, cut off cake domes with a long serrated knife. You don’t have to do this step, but it will give you more even layers.

Step 9

While the cake cools, cream the butter and brown sugar

Step 10

Mix in the vanilla extract.

Step 11

Add the flour and milk and mix thoroughly. The dough will be thick.

Step 12

Mix in the chocolate chips.

Step 13

Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter.

Step 14

Place the balls of dough in the fridge to firm up. If they end up a little big, cut them in half before adding them to the ice cream.

Step 15

Once the cake has cooled and the cookie dough balls are firm, make the ice cream. Combine cream cheese and sugar together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

Step 16

Add the milk and vanilla extract and mix until well combined.

Step 17

Fold in the cool whip and mini chocolate chips.

Step 18

Add about 3/4 of the cookie dough balls and stir together.

Step 19

Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

Step 20

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

Step 21

Put the first cake layer in the bottom of your pan.

Step 22

Top with half of the ice cream.

Step 23

Add second cake to the pan.

Step 24

Top with remaining ice cream.

Step 25

Allow ice cream cake to freeze completely, 6-8 hours.

Step 26

When frozen, remove from springform pan and remove parchment paper from sides.

Step 27

Ice cake with additional cool whip, then top with additional mini chocolate chips, remaining cookie dough and chocolate sauce, if desired.