Combine the cookie ingredients as shown in the video and refrigerate the dough for 30 minutes.
Use a cookie dough scoop or ice cream scoop to distribute cookie dough portions on a sheet pan lined with parchment paper. Bake at 355°F for 14 minutes.
While the cookies cool, melt the dark chocolate and cream over a water bath and stir repeatedly, forming a creamy ganache.
Pour about ¾ of the chocolate cream into a Bundt pan and use a spoon to evenly spread it over the inner walls and middle section of the pan.
Crumble the cookies over the chocolate ganache and spread around the pan.
Add the ice cream to the pan and crumble more cookies over the top.
Pour the remaining chocolate ganache over the ice cream and freeze for 20 minutes.
Garnish the top of the ice cream cake with cookie crumbs.
