Description
A delightful dessert combining cookie dough and ice cream, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups all-purpose 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.
- Let it sit at room temperature for 5-10 minutes before slicing and serving.
Notes
Wrap leftovers tightly in plastic wrap or aluminum foil before storing in the freezer. Best enjoyed within a few days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: ice cream cake, cookie dough, dessert