In a mixing bowl, combine the chocolate cookie crumbs and melted butter until well-mixed. Press this mixture firmly into the bottom of a springform or round cake pan to form an even crust. Chill in the freezer for about 30 minutes to set.

While the crust is setting, allow the softened vanilla ice cream to become mixable. After the crust has set, spread half of the ice cream over the crust evenly.

Sprinkle half of the chocolate chips and any small chocolate pieces you’re using over the ice cream layer. Drizzle half of the chocolate sauce or ganache on top.

Add the remaining vanilla ice cream and smooth the top. Top it off with the remaining chocolate chips and drizzle the rest of the chocolate sauce or ganache on top.

Cover the cake with plastic wrap and freeze for at least 4 hours, or until it is firm.

If you’re using whipped cream, take the cake out of the freezer, remove it from the pan, and place it on a serving plate. Decorate the top with whipped cream and extra chocolate chips if desired.

Slice your cake and serve immediately. Enjoy the rich layers of chocolaty goodness!