Chocolate Chip Cookie Dough Ice Cream Cake
Chocolate Chip Cookie Dough Ice Cream Cake is the perfect treat for anyone who loves a little bit of everything sweet. With layers of creamy ice cream, delicious cookie dough, and rich chocolate, this cake is sure to please both kids and adults. It’s a fun dessert for birthdays, summer parties, or just a special weekend treat.
Why Make This Recipe
Making this cake is a great way to enjoy classic flavors all in one delicious dessert. It’s easy to prepare and combines the joy of cookie dough and ice cream into every bite. Plus, you can customize it by adding your favorite toppings or using different flavors of ice cream. This recipe will impress your family and friends and provide a fantastic way to celebrate any occasion.
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 heat-treated flour and salt to the bowl. Mix until the dough forms. Fold in the mini chocolate chips.
- Press the dough evenly into the bottom of the prepared springform pan. Freeze for 15 minutes.
- Stir the chopped cookie dough or mini chocolate chips into the softened vanilla ice cream. Spread the ice cream evenly over the crust and smooth the top. Freeze until firm (about 4–6 hours or overnight).
- Heat the heavy cream just until it starts to boil, then pour it over the chocolate chips. Let it sit for 1–2 minutes, then stir until smooth.
- Allow the chocolate mixture 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
Once your cake is set, remove it from the springform pan and slice it into pieces. Serve it chilled for a delightful dessert. It pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce on the side.
How to Store Chocolate Chip Cookie Dough Ice Cream Cake
To keep your ice cream cake fresh, store it in the freezer covered tightly with plastic wrap or aluminum foil. It will last for up to 1 week. For best results, be sure to slice the cake as needed and return any leftovers to the freezer quickly.
Tips to Make Chocolate Chip Cookie Dough Ice Cream Cake
- Make sure to heat-treat your flour to kill any bacteria. You can do this by baking it on a baking sheet at 350°F (175°C) for about 5 minutes.
- Let the ice cream soften a bit before spreading it on the cookie dough crust for easier handling.
- Feel free to mix in your favorite candies or nuts with the cookie dough for added flavors and textures.
Variation
You can change this recipe by using a different flavor of ice cream, such as chocolate or mint chocolate chip. You can also swap out the mini chocolate chips for other mix-ins like caramel bits or crushed cookies.
FAQs
1. Can I make the cake ahead of time?
Yes! This cake is great for making ahead. Just store it in the freezer until you are ready to serve.
2. What can I use instead of a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to line it well with parchment paper for easy removal.
3. How do I know when the cake is firm enough?
The cake is firm enough when the ice cream layer is completely frozen solid. This usually takes at least 4 hours but overnight is best.
Enjoy this delightful Chocolate Chip Cookie Dough Ice Cream Cake at your next gathering or as a special treat for yourself!
Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients
For the Cookie Dough Crust
- 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) Make sure to heat-treat the flour.
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
For the Ice Cream Layer
- 1.5 quarts vanilla ice cream, softened slightly
- 1 cup chopped edible cookie dough or mini chocolate chips
For the Chocolate Topping
- 1 cup heavy cream
- 8 oz semi-sweet chocolate chips
For Garnishing
- extra none cookie dough balls Optional for topping.
Instructions
Preparation
- 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 heat-treated flour and salt to the bowl. Mix until the dough forms. Fold in the mini chocolate chips.
- Press the dough evenly into the bottom of the prepared springform pan. Freeze for 15 minutes.
Assembly
- Stir the chopped cookie dough or mini chocolate chips into the softened vanilla ice cream. Spread the ice cream evenly over the crust and smooth the top.
- Freeze until firm (about 4–6 hours or overnight).
Chocolate Topping
- Heat the heavy cream just until it starts to boil, then pour it over the chocolate chips. Let it sit for 1–2 minutes, then stir until smooth.
- Allow the chocolate mixture 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.
Serving
- Once your cake is set, remove it from the springform pan and slice it into pieces. Serve it chilled.
