Chocolate Chip Cookie Ice Cream Cake

introduction

This cake mixes cookie and ice cream. It looks fun and tastes rich. Kids and adults like it. Try a simple step list or a saved plan from this page for a quick note on parts.

why make this recipe

You make this recipe to bring a sweet, cool treat to a party. You can bake the cookie base one day and put the cake together the next. The cake keeps well and pleases a crowd. See a similar idea at this example for more ideas.

how to make Chocolate Chip Cookie Ice Cream Cake

You make the cookie crust, the hot fudge, and then the cake. You press the warm cookie into the pan to form a base. You pour warm fudge over the cookie and then add soft ice cream. Freeze the cake until firm. If you want a cold, no-bake version, check a related idea at this link.

Ingredients :

• 3/4 cup flour (all purpose or gluten free)
• 3/4 teaspoon cornstarch
• 3/8 teaspoon baking soda
• 1/4 teaspoon salt
• 5 1/3 tablespoons butter, softened (1/3 cup)
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 3/4 teaspoon vanilla
• 2/3 cup chocolate chips
• 1 cup powdered sugar
• 1/3 cup semisweet chocolate chips
• 6 ounces evaporated milk
• 4 tablespoons butter
• 1/2 teaspoon vanilla extract
• 1 container vanilla ice cream (approx. 48 ounces)
• 8 ounces whipped topping, thawed (such as Cool Whip)
• sprinkles

You can use cookie tips from a bakery-style guide like this page if you want a firmer crust.

Directions :

Make the Chocolate Chip Cookie Crust:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix flour, cornstarch, baking soda, and salt.
3. In another bowl, beat butter and both sugars until smooth.
4. Add egg and vanilla. Mix well.
5. Stir in the dry mix until just mixed.
6. Fold in 2/3 cup chocolate chips.
7. Press the dough into a 9-inch springform pan evenly.
8. Bake 10 to 12 minutes until light gold. Let cool a little.

Make the Hot Fudge:

1. In a small pan, melt 1/3 cup semisweet chips with evaporated milk and 4 tablespoons butter on low heat.
2. Stir until smooth.
3. Remove from heat and add 1/2 teaspoon vanilla.
4. Stir in powdered sugar until you get a thick sauce. Keep warm.

Assemble the Ice Cream Cake:

1. Pour the warm hot fudge over the warm cookie crust. Spread it thin and quick.
2. Let the pan cool so the fudge sets a bit.
3. Soften ice cream just enough to spread. Spoon the ice cream over the crust in an even layer.
4. Smooth the top with a spatula.
5. Cover with plastic wrap and freeze at least 4 hours or overnight.
6. Before serving, top with whipped topping and sprinkles.
7. Run a knife around the pan edge to release. Remove the springform ring and slice.

how to serve Chocolate Chip Cookie Ice Cream Cake

Cut the cake with a warm knife to get clean slices. Serve on cold plates for best hold. Add extra whipped cream or chocolate if you like. For party help, see a quick copycat idea at this page.

how to store Chocolate Chip Cookie Ice Cream Cake

Wrap the cake with plastic wrap or place it in a freezer box. Keep it in the freezer. Eat within 1 to 2 weeks for best taste. Thaw a few minutes before you slice.

tips to make Chocolate Chip Cookie Ice Cream Cake

• Let the fudge cool a bit so it does not melt all the ice cream.
• Press the cookie dough evenly for a flat base.
• Use soft ice cream so you can spread it without holes.
• Chill the pan before you cut for neater slices.
• Use a hot, clean knife for each cut.

variation (if any)

• Use chocolate ice cream instead of vanilla for more chocolate taste.
• Swap cookie base for a thin brownie for a different texture.
• Add chopped nuts in the fudge for a small crunch.
• Make small individual cakes in muffin tins for single servings.

FAQs (minimum three FAQ)

Q: Can I use store made cookies for the base?
A: Yes. You can press soft store cookies in the pan as a base. Warm them a bit so they bind.

Q: How long does the cake need to freeze?
A: Freeze at least 4 hours. Overnight is best so it firms up well.

Q: Can I make this sugar free or dairy free?
A: Yes. Use dairy free ice cream and a sugar free sweetener. Use gluten free flour if you need it.

Q: Can I make this ahead for a party?
A: Yes. Make it a day or two before. Keep it wrapped in the freezer.

Conclusion

If you want one full guide with step by step photos and notes, see this detailed recipe: Chocolate Chip Cookie Ice Cream Cake | Life Love and Sugar.