Chocolate chip cookie dough:

1. Start by heat-treating the flour. Add it to a bowl and microwave for 30 seconds. Stir to break clumps and microwave another 30 seconds. By this time, the flour should be at 160F. If not, stir and microwave another 20-30 seconds. Whisk to break clumps and set aside for 5-10 minutes
2. Add the butter, brown sugar, granulated sugar, salt and vanilla bean paste to a bowl. Whisk on medium speed for 2-3 minutes until the mixture is light and fluffy
3. Mix in the milk
4. Add the heat treated flour and fold it in. When it is almost mixed, add the chocolate chips and continue to gently mix until the ingredients are just combined. You should have a soft cookie dough
5. Transfer the cookie dough to a sheet of parchment paper, and use your hands or a spatula to spread it into an 8"x8" square (this will make 2 layers for an 8x4" loaf pan). Place it in the fridge

Vanilla ice cream:

1. Add the heavy cream, sweetened condensed milk and vanilla bean paste to a large bowl. Use an electric hand mixer to whisk on medium speed for 3-4 minutes or until the mixture reaches medium peaks (thick and spreadable consistency). Avoid overmixing

Chocolate ganache:

1. Add the chocolate and cream to a microwave safe bowl. Microwave in 20 second increments, stirring in between, until the chocolate has fully melted and a smooth ganache has formed

Assembly:

1. Line an 8"x4" loaf pan with 2 sheets of cling wrap, or two overlapping sheets of parchment paper. Take your time to do this neatly, ensuring the cling wrap or parchment reaches the edges of the pan
2. Add half of the ice cream mixture to the pan and spread it out evenly. I like to use a cake scraper to do this
3. Making sure the ganache is still warm and runny (not thick or set), pour half of the ganache on top of the ice cream layer. Tilt the pan to spread the ganache. You can also use a spatula to gently spread it - just take care not to mix it with the ice cream below if you want clean layers
4. Remove the cookie dough sheet from the fridge and cut it into half so you have 2 8"x4" rectangles. Place 1 cookie dough rectangle on top of the ganache layers
5. Repeat the layers of the vanilla ice cream, ganache and cookie dough once again
6. Cover the pan with cling wrap and place it in the freezer for at least 6 hours, or overnight

Chocolate shell and serving:

1. When the ice cream cake has fully set, it's time to serve. First, melt the chocolate for the shell in the microwave. I recommend doing this in 20 second increments in the microwave, stirring in between, until the chocolate is just melted. Do not overheat
2. Remove the ice cream cake from the freezer. Pull on the cling wrap / parchment paper to release the cake from the pan (don't lift it out, just make sure it has come loose and isn't sticking to the pan). Then carefully flip the pan upside down on your serving stand. Remove the pan and peel off the cling wrap / parchment paper
3. Working quickly, pour the runny melted chocolate on top of the cake in one go, and spread it using a spatula, trying to form an even coating all over the cake. It's ok if it's not perfectly neat!
4. Slice, serve and enjoy!

Video tutorial:

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