Chocolate Chip Cookie Dough Ice Cream Cake

Part 3: The Ganache & Toppings

1½ cups (255g) semi-sweet chocolate chips
¾ cup (180ml) heavy cream
Additional chocolate chips, cookie pieces, or mini scoops of ice cream for garnish

Make the Ganache: Heat the heavy cream in a saucepan until just simmering. Pour over the chocolate chips and let sit for 1–2 minutes. Whisk until smooth and glossy.
Cool Slightly: Allow the ganache to thicken slightly before pouring to achieve a slow, beautiful drip effect.
Drip & Decorate: Remove the frozen cake from the springform pan and set on a serving plate. Pour the ganache over the top, letting it drip down the sides.
Top It Off: Garnish with chocolate chips, crushed cookies, and small scoops of ice cream for a stunning finish.
Freeze: Chill for at least 30 minutes before serving for clean slices.

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