Chocolate Chip Cookie Dough Ice Cream Cake

introduction

This cake feels like a sweet hug. It mixes soft ice cream and raw cookie dough that you can eat. You need a pan, a bowl, and some patience. Try this easy treat if you want a fast showstopper for a party. For a similar idea, see cookie ice cream cake for more photos and ideas.

why make this recipe

You make this to please a crowd. Kids smile. Adults nod and ask for more. The cake moves from freezer to table with little work. It blends two favorites: cookie dough and ice cream. If you like easy layered desserts, check this classic cake for extra tips.

how to make Chocolate Chip Cookie Dough Ice Cream Cake

This cake uses a no-bake cookie dough layer and two ice cream layers. Heat the flour first for safety. Work fast so the ice cream stays soft. Press each layer well so the cake holds its shape. For a related freezer cake idea, see cookie icebox cake for how to layer cold desserts.

Ingredients :

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 cup all-purpose flour (heat-treated, see notes)
• 1/2 teaspoon salt
• 1/2 cup mini chocolate chips
• 1.5 quarts vanilla ice cream, softened
• 1.5 quarts chocolate chip cookie dough ice cream, softened
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional mini chocolate chips, for garnish
• Chocolate sauce or hot fudge (optional)

Directions :

Step 1: Prepare the Cookie Dough Layer

• In a bowl, beat the butter, brown sugar, and granulated sugar until smooth.
• Mix in 1 teaspoon vanilla and 2 tablespoons milk.
• Stir in the heat-treated flour and 1/2 teaspoon salt until the dough forms.
• Fold in 1/2 cup mini chocolate chips.
• Press the dough into the bottom of a 9-inch springform pan. Spread it in an even layer.

Step 2: Add the First Ice Cream Layer

• Soften 1.5 quarts vanilla ice cream until creamy but not melted.
• Spread the vanilla ice cream over the cookie dough. Smooth the top with a spatula.
• Freeze for about 30 minutes to firm.

Step 3: Add the Second Ice Cream Layer

• Soften 1.5 quarts chocolate chip cookie dough ice cream.
• Spread it over the firm vanilla layer. Smooth the top well.
• Freeze the cake until firm, at least 3 hours or overnight.

Step 4: Whip the Cream Topping

• Beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.
• Spread or pipe the whipped cream over the frozen cake.

Step 5: Decorate the Cake

• Sprinkle extra mini chocolate chips on top.
• Drizzle chocolate sauce or hot fudge if you like.
• Return cake to freezer to set for 15 minutes.

Step 6: Serve and Enjoy

• Run a warm knife around the pan edge before you open it.
• Cut with a warm, dry knife for clean slices.
• Serve right away and enjoy.

how to serve Chocolate Chip Cookie Dough Ice Cream Cake

Cut the cake into slices and place them on chilled plates. Let the slice sit 2 minutes so it is easy to cut. Add a small spoon of chocolate sauce on the plate if you like. For a fresh cookie on the side, try fresh cookies to pair with each slice.

how to store Chocolate Chip Cookie Dough Ice Cream Cake

Wrap the cake well with plastic wrap or place it in an airtight container. Store it in the freezer for up to 2 weeks for best taste. If you need a longer time, wrap it twice and keep it up to 1 month. Thaw slices 5 minutes at room temp to serve.

tips to make Chocolate Chip Cookie Dough Ice Cream Cake

• Heat-treat the flour to kill any germs before you use it.
• Soften ice cream until you can spread it, but do not melt it.
• Use a warm knife and wipe it between cuts for neat slices.
• Press each layer well so the cake holds shape.
• Chill the pan before you start to help layers set fast.
  For more cold cake help, see ice cream cake tips.

variation (if any)

• Use chocolate ice cream instead of vanilla for a deeper flavor.
• Add chopped nuts to the cookie dough layer for a crunch.
• Mix caramel swirl into one ice cream layer for a sweet twist.
• Make mini cakes in muffin tins for party portions.

FAQs

Q: Can I use store-bought cookie dough?
A: Yes. Use edible cookie dough that is safe to eat raw. Press it into the pan like the recipe says.

Q: How long should I soften the ice cream?
A: Let it sit at room temp 5 to 10 minutes. It should be soft enough to spread but not runny.

Q: Can I make this ahead?
A: Yes. Make it the day before and keep it in the freezer. Take it out a few minutes before serving.

Q: Do I need a springform pan?
A: A springform pan works best. You can use a regular pan and lift the cake out with foil.

Q: Can I skip the whipped cream?
A: Yes. You can top with more ice cream or chocolate chips only.

Conclusion

For a full guide and more photos of a similar cake, see this recipe for Chocolate Chip Cookie Dough Ice Cream Cake.