Line the base of a 9-inch spring form round baking pan with parchment paper.
Divide the raw cookie dough mixture in half. Take half the dough and press evenly into the bottom of the 9-inch pan with an offset spatula.
Take the ice cream sandwiches and cut into quarters. Gently place the cookie sandwich quarters around the border of the cake, flat side down, alternating between the two flavours. It should fit 12 pieces. Place the remaining quartered sandwiches in the freezer until needed.
Scoop the softened cookie dough ice cream into the centre of the cake, and spread out evenly with an offset spatula. (This works best with softened ice cream, so if you forgot to thaw your ice cream, just place your cake base in the freezer to prevent from melting while you let your pint of ice cream thaw at room temperature for 15 minutes.)
Place the remaining quartered sandwiches in the centre of the cake, as pictured.
Place your cake in the freezer while you roll out the remaining raw cookie dough. Roll the dough into small balls--about 1 tbsp or less. I found the smaller they were the better, because they thawed quicker.
Decorate the cake with the remaining raw cookie dough. If you want to be fancy, drizzle the whole cake with melted dark chocolate.
Keep frozen. Allow to sit for 10 minutes before serving!
