Description
A delightful no-bake treat that combines cookie dough and ice cream for a crowd-pleasing dessert.
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)
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Chill the pan before starting, and press each layer well to maintain shape. You can use store-bought edible cookie dough for convenience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American