Preheat oven to 350 degrees. Divide the dough into the bottom of the spring form pan. Bake for 20-25 minutes (make sure to not overcook it)
Allow the cookie to cool in the pan (I placed in the freezer for about an hour)
Place all the ice cream on top of the cookie in the pan and spread it evenly.
Place the other cookie on the top and press down slightly so it’s even. Cover your pan and place it in the freezer for at least 4 hours so the ice cream refreezes.
When you’re ready to serve the cake, remove the sides of the pan and press the mini chocolate chips into the ice cream. Slice and enjoy!