Directions
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Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed chocolate cookies and melted butter until well blended. Press this mixture firmly into the bottom of a 9-inch round cake pan to create a crust. Bake in the preheated oven for about 10 minutes. Once baked, set aside to cool.
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Prepare the cookie dough layer. In a separate bowl, beat together softened butter, brown sugar, white sugar, milk, and vanilla extract until the mixture is light and fluffy. Gradually mix in heat-treated flour until fully incorporated. Fold in mini chocolate chips and mini M&M’s. This cookie dough layer brings a tremendous sweetness that pairs perfectly with the other layers. Spread this cookie dough mixture evenly over the cooled cookie crust, pressing down slightly.
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Layer the ice cream. Next, take the softened chocolate ice cream and spread it over the cookie dough layer. Ensure the ice cream is at a soft-serve consistency for easy spreading. As you layer, sprinkle the top with mini chocolate chips and mini M&M’s, adding both texture and color.
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Create the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove it from heat and pour it over the cup of chocolate chips in a mixing bowl. Stir until smooth and glossy. Drizzle this delicious ganache over the ice cream layer, allowing it to soak in and add an elegant touch.
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Garnish. For some added fun and flair, decorate the top of your cake with extra mini M&M’s and pieces of cookie dough. Finish with another drizzle of chocolate ganache, ensuring an extra layer of rich flavor.
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Freeze the cake. Place the cake in the freezer for at least 4 hours or until firm. This step is crucial for creating clean slices when serving. Once set, slice with a sharp knife, making sure to clean the blade between cuts for a neat presentation. Serve cold and enjoy the tremendous delight it brings!
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