Cookie Dough Ice Cream Cake
Introduction
Cookie Dough Ice Cream Cake is a delightful dessert that combines the best of two worlds: cookie dough and ice cream. This cake is perfect for birthdays, special occasions, or any time you want to enjoy a sweet treat. Its creamy texture and rich flavors make it a favorite among both kids and adults alike.
Why Make This Recipe
Making Cookie Dough Ice Cream Cake is a fun and rewarding experience. It allows you to enjoy the delicious flavors of cookie dough in a new way. Plus, it’s a great way to impress your friends and family with your baking skills. With simple ingredients and easy steps, you’ll create a delightful dessert that everyone will love.
How to Make Cookie Dough Ice Cream Cake
Ingredients:
- 1 1⁄2 cups flour (180g)
- 3⁄4 cup unsalted butter, at room temperature (170g)
- 1 cup brown sugar, light or dark (200g)
- 1⁄2 cup granulated sugar (100g)
- 1 teaspoon pure vanilla extract
- 3⁄4 teaspoon fine sea salt
- 3⁄4 cup heavy whipping cream (170g)
- 200g dark chocolate, chopped finely
- 1 pint vanilla ice cream (about 473ml)
Directions:
- Preheat the oven to 350°F (175°C) and toast the flour for 5-10 minutes; let it cool.
- Line an 8-inch round cake tin with plastic wrap or parchment paper.
- Soften the vanilla ice cream.
- Beat the butter, salt, vanilla extract, brown sugar, and granulated sugar in a stand mixer until light and fluffy.
- Add the toasted flour and dark chocolate, then mix in the heavy cream until fluffy.
- Spread half of the cookie dough mixture in the pan, then freeze briefly.
- Spread the softened ice cream over the cookie dough, and top with the remaining dough.
- Freeze for at least 4 hours.
- Serve after allowing it to soften slightly.
How to Serve Cookie Dough Ice Cream Cake
To serve Cookie Dough Ice Cream Cake, take it out of the freezer and let it sit at room temperature for about 5-10 minutes to soften a bit. Use a sharp knife to cut it into slices. You can add whipped cream or extra chocolate chips on top for an extra touch!
How to Store Cookie Dough Ice Cream Cake
You can store any leftover Cookie Dough Ice Cream Cake in the freezer. Make sure to wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can last for up to two weeks, but it’s best enjoyed within a few days for the best taste and texture.
Tips to Make Cookie Dough Ice Cream Cake
- Make sure to toast the flour; it gives the cookie dough a delicious nutty flavor.
- Spread the cookie dough mixture evenly to ensure even layers in the cake.
- Don’t skip letting the cake soften before serving; it makes for easier slicing.
Variation
You can try different flavors of ice cream or mix-ins. Chocolate chip ice cream or cookie dough ice cream would be delicious alternatives. Feel free to add nuts or different types of chocolate for extra flavor!
FAQs
1. Can I use gluten-free flour?
Yes, you can substitute regular flour with gluten-free flour to make this cake gluten-free.
2. How long will the ice cream cake last in the freezer?
The cake will last for up to two weeks in the freezer when wrapped properly.
3. Can I make this cake a day ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld together and makes it easier to slice.
Enjoy your delightful Cookie Dough Ice Cream Cake and watch as everyone loves this sweet treat!
Print
Cookie Dough Ice Cream Cake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines cookie dough and ice cream, perfect for birthdays and special occasions.
Ingredients
- 1 1/2 cups flour (180g)
- 3/4 cup unsalted butter, at room temperature (170g)
- 1 cup brown sugar, light or dark (200g)
- 1/2 cup granulated sugar (100g)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon fine sea salt
- 3/4 cup heavy whipping cream (170g)
- 200g dark chocolate, chopped finely
- 1 pint vanilla ice cream (about 473ml)
Instructions
- Preheat the oven to 350°F (175°C) and toast the flour for 5-10 minutes; let it cool.
- Line an 8-inch round cake tin with plastic wrap or parchment paper.
- Soften the vanilla ice cream.
- Beat the butter, salt, vanilla extract, brown sugar, and granulated sugar in a stand mixer until light and fluffy.
- Add the toasted flour and dark chocolate, then mix in the heavy cream until fluffy.
- Spread half of the cookie dough mixture in the pan, then freeze briefly.
- Spread the softened ice cream over the cookie dough, and top with the remaining dough.
- Freeze for at least 4 hours.
- Serve after allowing it to soften slightly.
Notes
Toast the flour for a nutty flavor and let the cake soften before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: cookie dough, ice cream cake, dessert, birthday cake, sweet treat