Step 1

Line both an 8-inch springform pan and an 8-inch cake pan with plastic wrap, making sure it comes all the way up the sides of the pans. Enough to use as a handle. Set aside.

Step 2

In the bowl of a stand mixer, cream the butter and sugar on high speed for 3 minutes until fluffy. Add the vanilla extract and mix until blended.

Step 3

In a separate bowl, whisk together the flour and salt.

Step 4

Add half of the flour mixture to the butter and mix well. Pour in the condensed milk and mix until combined, then add the remaining flour. Mix until well combined. Fold in the chocolate chips.

Step 5

Reserve 1 cup of cookie dough, then divide the remaining dough between the two prepared pans. Press the dough into flat, even layers.

Step 6

Place the softened ice cream into the clean bowl of the stand mixer. Beat on medium-low speed until consistently soft and creamy, then pour it into the springform pan on top of the cookie dough layer. Even out the ice cream layer with a spatula.

Step 7

Cover both pans with plastic wrap and freeze until ice cream is solid, at least 4-6 hours.

Step 8

Meanwhile, pinch off little bits of the remaining cookie dough and form them into balls. Set the balls on a parchment-lined plate, then chill in the refrigerator or freezer until ready to use.

Step 9

When ready to assemble, remove layers from freezer and unwrap. Remove the cake from the springform pan and place it on a serving board or plate. Place the second layer of cookie dough on top of the ice cream.

Step 10

Drizzle warm ganache on top of the cake, allowing it to drip down the sides. Pipe rosettes of chocolate whipped cream around the top edge, then sprinkle with additional chocolate chips. Pile the cookie dough balls in the center of the cake.

Step 11

To slice the cake, run a sharp knife under a steady stream of hot water until the blade is warm. Slice up your cake, reheating the blade between slices.