Chocolate Chip Cookie Dough Ice Cream Cake
If you love ice cream and cookies, you’re in for a treat! The Chocolate Chip Cookie Dough Ice Cream Cake combines the best of both worlds. This delicious dessert features a cookie dough crust, creamy vanilla ice cream, and a rich chocolate topping. It’s perfect for birthday parties, summer gatherings, or just a special night at home.
Why Make This Recipe
This recipe is a fun and satisfying way to enjoy ice cream with a twist. You can impress your friends and family with this layered cake that tastes amazing. Plus, it’s customizable! You can add more cookie dough or change up the ice cream flavor to suit your taste.
How to Make Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup flour (heat-treated)
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- 1.5 quarts vanilla ice cream (softened slightly)
- 1 cup chopped edible cookie dough or mini chocolate chips
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- Extra cookie dough balls for topping (optional)
Directions:
- Line an 8-inch springform pan with parchment paper.
- In a bowl, beat the softened butter, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
- Add the flour and salt to the mixture and mix until a dough forms. Fold in the mini chocolate chips.
- Press the dough evenly into the bottom of the prepared pan and freeze for 15 minutes.
- Stir the chopped cookie dough or mini chocolate chips into the softened ice cream. Spread the ice cream over the crust and smooth the top. Freeze until firm, about 4–6 hours or overnight.
- In a saucepan, heat the heavy cream just until it boils. Pour it over the semi-sweet chocolate chips. Let it sit for 1–2 minutes, then stir until smooth.
- Allow the chocolate sauce to cool slightly, then pour it over the ice cream layer. Top with extra cookie dough balls or mini chocolate chips if desired. Freeze again until set.
How to Serve Chocolate Chip Cookie Dough Ice Cream Cake
When you’re ready to serve, carefully remove the cake from the springform pan. Use a sharp knife to cut slices. You can also let it sit for a few minutes at room temperature to soften slightly for easier cutting. Pair with additional chocolate sauce or whipped cream for an extra treat!
How to Store Chocolate Chip Cookie Dough Ice Cream Cake
To keep your cake fresh, cover it tightly with plastic wrap or aluminum foil and store it in the freezer. It can last for up to two weeks, but we doubt it will last that long because it’s so delicious!
Tips to Make Chocolate Chip Cookie Dough Ice Cream Cake
- Make sure to heat-treat the flour by baking it at 350°F (175°C) for 5-10 minutes before using. This makes it safe to eat in the cookie dough.
- For a richer flavor, use flavored ice cream like cookie dough or chocolate.
- If the ice cream is too hard to spread, let it sit out for a few minutes to soften slightly.
Variation
You can mix up this recipe by using different types of ice cream or adding nuts and sprinkles. Feel free to get creative and make it your own!
FAQs
1. Can I use store-bought cookie dough?
Yes, you can use store-bought edible cookie dough for ease. Just make sure it’s safe to eat raw.
2. How do I make the flour safe to eat?
Heat-treat the flour by baking it at 350°F (175°C) for about 5-10 minutes to kill any harmful bacteria.
3. Can I make this cake in advance?
Yes! This cake can be made a day or two ahead of time and stored in the freezer until you are ready to serve it.
Enjoy your Chocolate Chip Cookie Dough Ice Cream Cake! It’s a delightful dessert that everyone will love.
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Chocolate Chip Cookie Dough Ice Cream Cake
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious dessert combining cookie dough and vanilla ice cream, topped with a rich chocolate sauce.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup flour (heat-treated)
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- 1.5 quarts vanilla ice cream (softened slightly)
- 1 cup chopped edible cookie dough or mini chocolate chips
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
- Extra cookie dough balls for topping (optional)
Instructions
- Line an 8-inch springform pan with parchment paper.
- In a bowl, beat the softened butter, brown sugar, granulated sugar, milk, and vanilla extract until smooth.
- Add the flour and salt to the mixture and mix until a dough forms. Fold in the mini chocolate chips.
- Press the dough evenly into the bottom of the prepared pan and freeze for 15 minutes.
- Stir the chopped cookie dough or mini chocolate chips into the softened ice cream. Spread the ice cream over the crust and smooth the top. Freeze until firm, about 4–6 hours or overnight.
- In a saucepan, heat the heavy cream just until it boils. Pour it over the semi-sweet chocolate chips. Let it sit for 1–2 minutes, then stir until smooth.
- Allow the chocolate sauce to cool slightly, then pour it over the ice cream layer. Top with extra cookie dough balls or mini chocolate chips if desired. Freeze again until set.
Notes
Make sure to heat-treat the flour before using to ensure it’s safe to eat. For a richer flavor, consider using flavored ice cream like cookie dough or chocolate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 25g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: ice cream cake, cookie dough, dessert, chocolate, birthday cake