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Preheat oven to 300°F (150°C).
In a bowl, whisk flour, sugar, cocoa, and baking soda.
Add egg, buttermilk, oil, and vanilla. Mix until smooth.
Slowly stir in boiling water.
Divide into two greased 8-inch pans and bake 25–30 min.
Cool completely and level the tops.
2. Make Eggless Cookie Dough:
Cream butter and brown sugar.
Mix in vanilla and heat-treated flour.
Add milk to adjust texture, then fold in chocolate chips.
Form into small balls and chill.
3. Prepare Ice Cream Layer:
Beat cream cheese, brown sugar, milk, and vanilla until smooth.
Fold in whipped cream and chocolate chips.
Stir in chilled cookie dough balls.
4. Assemble the Cake:
Line a springform pan with parchment.
Place one cake layer inside.
Spread ice cream mixture on top.
Add second cake layer.
Freeze 2–3 hours until set.
5. Decorate:
Remove from pan, frost with Cool Whip.
Sprinkle with mini chocolate chips and drizzle with chocolate sauce.
6. Serve:
Let rest a few minutes at room temperature before slicing.
Enjoy!
Serving and Storage Tips
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