Press the edible cookie dough evenly into the bottom of a 19-inch springform pan that has been lined with parchment paper. Refrigerate.
Allow the ice cream to sit out and soften for 15 minutes and then spread it over the cookie dough.
Spread Hershey's syrup and crushed cookies on top of the ice cream. (optional: allow to set in the freezer for an hour)
If the cake is in the freezer, remove it and add the 2nd container of ice cream. (you can also use another flavor)
Allow to fully freeze for 4+ hours. (even better overnight)
Remove from freezer and remove the sides of the spring form pan gently pulling up. Add the chocolate chip cookies and mini chips. Slice carefully and enjoy!