Preheat the oven to 360° F. Spray two 8-inch cake pans with non-stick spray, add a parchment circle and spray again.

Combine the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of a stand mixer with a paddle attachment. Mix on low until combined.

In a separate bowl, combine buttermilk, oil, eggs, vanilla and hot water. Whisk together.

While mixing dry ingredients on low speed, slowly add wet mixture. Mix just until ingredients combine. Scrape bowl and fold with a rubber spatula.

Divide cake batter between the two cake pans.

Bake at 360° F for 16-18 minutes or until middle of cake bounces back or toothpick comes out with small crumbs.

Cool in the pans for 10 minutes, then cool on wire rack until completely cool. Double wrap with plastic wrap and freeze until ready to assemble the ice cream cake.

Combine sugar, dry milk and xanthan gum. Stir well and set aside.

Add corn syrup and whole milk to medium saucepan. Stir and add sugar mixture. Immediately whisk vigorously until smooth.

Set the saucepan over medium heat, stirring occasionally and adjusting heat to prevent a simmer, until the sugar is dissolved, about 3 minutes.

Remove from heat and add heavy cream. Whisk to combine.

Transfer to a container and refrigerate until very chilled, at least 8 hours, but best for 24 hours. Stir before adding to ice cream maker.

In bowl, combine butter and brown sugar. Beat at medium speed for about 1 minute, or until light and fluffy.

Add vanilla, flour, salt, and mix until combined.

Gradually add milk and mix. Fold in chocolate chips.

Use ¼ teaspoon to scoop small amount of cookie dough. Place 96 dough pieces (48 for each ice cream layer) on tray and freeze completely. Use small cookie scoop to create 6-8 scoops for top of cake. Freeze or refrigerate until needed.

Just before ready to churn ice cream: In microwave safe bowl, heat cream for 30 seconds. Pour over chocolate chips. Stir until combined and resembles thick pudding. Heat again for 15 seconds if necessary to melt the chocolate completely. Set aside to cool for 5-10 minutes so it does not melt the ice cream.

Prepare two 8” round cake pans by lining with wax paper or parchment along bottom and up sides. Set aside.

Repeat for second cake pan with another 3 cups of ice cream base, ¼ teaspoons vanilla, 48 cookie dough bits, and remaining half of the ice cream fudge. Freeze for at least 6 hours before assembling the cake.

When ice cream layers have set sufficiently, prepare crumb coat frosting. Soften butter for 15 seconds in medium-sized microwave safe bowl. Then, heat brown sugar and water in microwave bowl for 30 seconds, or until sugar dissolves. Stir at halfway. Set aside.

Cream softened butter with hand mixer. Add salt and powdered sugar. Mix on low setting until combined. With mixer on low, drizzle brown sugar mixture into powdered sugar mixture. Beat for a minute or two, then scrape bowl. Mix for 3-4 minutes until light and fluffy. Set aside.

Quickly frost the outside of the layer cake with another thin coat of frosting, using the remaining frosting. Start on the sides and make them even and vertical. Then frost the top to make the cake level. Smooth rough spots as best you can before the frosting is too frozen to fix. Return the cake to the freezer for another 20 minutes.

While the cake is chilling, prepare pourable ganache. In microwave safe bowl, heat cream for 1 minute. Pour over chocolate chips and small pieces of butter. Stir until combined and resembles thick pudding.

Heat again for 15-30 seconds if necessary to melt the chocolate and butter completely. Set aside to cool for 5-10 minutes.

Prepare pouring space by lining countertop with wax paper or parchment paper. Turn one smaller cake pan or bowl upside-down in the middle of the paper. Remove the 10” cake board from the cake. Place the chilled ice cream cake (with 8” cake board still under the cake) on the cake pan. Stir the pourable ganache and begin to pour the ganache in the middle top of the cake. Continue pouring along the edges—encouraging the ganache to move down the sides of the cake until the top and sides are completely covered with chocolate. Use a metal spatula to lightly smooth the ganache where necessary. It will be setting up fast with the cold cake. Touch the ganache as little as possible for a smooth surface look.

Add chocolate chips to bottom edge of cake for a fun design with a cupped hand slightly tossing/slightly pressing the chips into the soft chocolate.

Return the cake to the freezer—allowing it to sit on another upside-down cake pan or bowl on top of a wax paper lined freezer shelf until completely solidified, at least 30 minutes.

Scoop up remaining ganache from the wax paper or parchment paper and reserve for your use. Place cookie dough scoops on top of the cake for decor. Sprinkle with mini chocolate chips. Return to freezer until ready to serve. Remove ice cream cake from the freezer 20-30 minutes before ready to serve.