Description
A heavenly treat combining rich chocolate cake with creamy cookie dough ice cream, perfect for celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 + 1/8 cup cocoa powder
- 1 teaspoon baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 teaspoon vanilla extract
- 1/2 cup boiling water
- 6 tablespoons unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup heat-treated flour
- 1–2 teaspoons milk
- 1/2 cup mini chocolate chips
- 8 oz cream cheese, softened
- 1/2 cup brown sugar, packed
- 1/8 cup milk
- 2 teaspoons vanilla extract
- 8 oz Cool Whip, thawed
- 1/2 cup mini chocolate chips
- 4–8 oz Cool Whip (for frosting)
- Extra mini chocolate chips
- Chocolate sauce (optional)
Instructions
- Preheat your oven to 300°F (150°C). In a mixing bowl, whisk together flour, sugar, cocoa powder, and baking soda. Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth, then stir in the boiling water. Divide the batter evenly between two greased 8-inch cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks.
- Cream the softened butter and brown sugar together until light and fluffy. Mix in the vanilla extract and heat-treated flour. Slowly add milk, one teaspoon at a time, until the dough is scoopable. Stir in the mini chocolate chips. Form 3/4 of the cookie dough into small balls and refrigerate until firm.
- Beat the softened cream cheese and brown sugar until smooth. Add the milk and vanilla extract, mixing until fully combined. Gently fold in the Cool Whip, mini chocolate chips, and the prepared cookie dough balls.
- Line a springform pan with parchment paper. Place one cooled cake layer at the bottom of the pan. Spread the ice cream mixture evenly over the first cake layer. Place the second cake layer on top. Freeze for 6–8 hours, or until the ice cream layer is completely firm.
- Remove the cake from the springform pan. Frost the top and sides with additional Cool Whip. Garnish with the remaining cookie dough balls, mini chocolate chips, and a drizzle of chocolate sauce (optional). Slice and serve immediately.
Notes
Make sure to let the cakes cool completely before assembling to avoid melting the ice cream layer. Use heat-treated flour to make the cookie dough safe to eat.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 35g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: ice cream cake, dessert, chocolate chip cookie dough, cake, celebration