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Chocolate Chip Cookie Dough Ice Cream Cake

  • Author: krmibk110
  • Total Time: 150 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delicious combination of chocolate cake and creamy cookie dough ice cream, perfect for any celebration.

Ingredients

Scale
  • 1 cup flour
  • 1 cup sugar
  • 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup boiling water
  • 6 tbsp butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup flour (heat treated)
  • 1–2 tsp milk
  • 1/2 cup mini chocolate chips
  • 8 oz cream cheese, softened
  • 1/2 cup brown sugar
  • 1/8 cup milk
  • 2 tsp vanilla extract
  • 8 oz Cool Whip (or homemade whipped cream)
  • 1/2 cup mini chocolate chips
  • 4–8 oz Cool Whip for icing
  • Additional mini chocolate chips for decorating
  • Chocolate sauce, if desired

Instructions

  1. Preheat your oven to 300°F (150°C). In a large bowl, mix the flour, sugar, cocoa powder, and baking soda. Blend in the egg, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually stir in the boiling water until the batter is well combined.
  2. Pour the batter evenly into two 8-inch cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely, then level the tops if needed.
  3. In a bowl, cream together the butter and brown sugar until smooth. Mix in the vanilla extract. Gradually add the heat-treated flour, mixing until well combined. Adjust with milk to achieve the desired consistency. Stir in the mini chocolate chips. Form the dough into small balls and chill in the refrigerator.
  4. Blend the cream cheese, brown sugar, milk, and vanilla extract until smooth. Gently fold in the Cool Whip and mini chocolate chips. Incorporate the chilled cookie dough balls into the mixture.
  5. Line a springform pan with parchment paper. Place one layer of chocolate cake in the pan. Spread a layer of the cookie dough ice cream mixture over the cake layer. Place the second cake layer on top of the ice cream. Freeze the cake until firm, about 2-3 hours.
  6. Once firm, remove the cake from the springform pan. Frost with Cool Whip and decorate with additional mini chocolate chips. Drizzle with chocolate sauce if desired.
  7. Allow the cake to sit at room temperature for a few minutes before slicing. Slice the cake into pieces and serve it cold. It can be enjoyed on its own or with a scoop of vanilla ice cream.

Notes

Make sure to heat-treat the flour for safety. Use high-quality cocoa powder for richer flavor.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 25g
  • Sodium: 290mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 45mg

Keywords: cookie dough ice cream cake, chocolate cake, dessert recipe

Find it online: https://sweettreatsrecipes.com/chocolate-chip-cookie-dough-ice-cream-cake-4/