Chocolate Chip Cookie Dough Ice Cream Cake

Heat-treat the flour so it is safe to eat raw: microwave it in a bowl in 30-second bursts, stirring between each, until it reaches 165°F (74°C), or bake it on a tray at 350°F (175°C) for 5 to 7 minutes. Let it cool and sift out any lumps.

Grease a 9-inch (23 cm) springform pan. Mix the cookie crumbs with the melted butter, press firmly into the bottom of the pan and freeze for 10 minutes.

For the cookie dough, beat the butter with both sugars until light and fluffy. Mix in the milk and vanilla, add the cooled flour and mix until smooth, then fold in the mini chocolate chips.

Spread half of the vanilla ice cream over the crust and dot half of the cookie dough over it in small chunks. Freeze for 1 hour.

Spread all of the cookie dough ice cream on top, scatter over the remaining cookie dough and freeze for another hour.

Finish with the rest of the vanilla ice cream, smooth the top and freeze for 4 to 6 hours, or overnight, until solid.

For the ganache, heat the cream until it just simmers, pour it over the chocolate chips, wait 2 minutes, then stir until smooth. Let it cool for 10 minutes.

Release the cake from the pan, pour the ganache over the top and freeze for 30 minutes more. Slice with a knife dipped in hot water.