1. Make the Cookie Crust:
   • In a bowl, combine the crushed chocolate chip cookies with the melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Freeze for about 10 minutes to set.
2. Add the Vanilla Ice Cream Layer:
   • Let the vanilla ice cream soften for 10-15 minutes. Once softened, spread the vanilla ice cream over the cookie crust and smooth it into an even layer. Freeze for 30-45 minutes, or until firm.
3. Make the Cookie Dough Chunks:
   • In a bowl, mix together the flour, brown sugar, granulated sugar, salt, and softened butter until the dough is crumbly but holds together. Stir in mini chocolate chips if desired. Set aside in the fridge.
4. Add the Chocolate Chip Cookie Dough Ice Cream Layer:
   • Once the vanilla ice cream layer is firm, spread the softened chocolate chip cookie dough ice cream over it. Smooth the layer and freeze for another 30-45 minutes until firm.
5. Top with Cookie Dough Chunks:
   • Once both ice cream layers are set, sprinkle the cookie dough chunks on top of the cake, pressing some of them lightly into the ice cream.
6. Freeze the Cake:
   • Freeze the entire cake for at least 4 hours or overnight to allow the layers to fully set.

Serving and Storage:

• Let the cake sit at room temperature for 5-10 minutes before slicing to make it easier to cut.
• Garnish with extra cookie crumbles or chocolate drizzle if desired.
• Store in the freezer for up to a week, tightly covered with plastic wrap or aluminum foil.