Chocolate Chip Cookie Ice Cream Cake

introduction

This cake brings two good things together. It has warm cookie layers and cold ice cream in the middle. Kids and grown ups will smile. Try a different view by checking this version for ideas.

why make this recipe

This dish keeps the fun of cookies and the chill of ice cream in one treat. You can make it for a party or a small treat at home. You can use any ice cream you like. For a more classic build, see this page.

how to make Chocolate Chip Cookie Ice Cream Cake

You make two cookie rounds. Then you add one layer of soft ice cream between them. Finish with cream and a syrup. You can use any cake plate you have. If you want a no-bake idea, look at this guide.

Ingredients :

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups chocolate chips
• 1 quart ice cream (any flavor)
• Whipped cream (for topping)
• Chocolate syrup (for drizzling)

Directions :

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the vanilla and eggs, mixing well.
4. Gradually mix in the flour mixture until combined, then fold in the chocolate chips.
5. Divide the cookie dough batter evenly between the prepared pans and bake for 15-20 minutes, or until the edges are golden and the center is set. Let cool completely in the pans.
6. Once cooled, remove the cookie layers from the pans and place one layer on a serving plate.
7. Spread a layer of softened ice cream over the first cookie layer. Place the second cookie layer on top of the ice cream.
8. Cover the entire cake with whipped cream and drizzle with chocolate syrup.
9. Freeze the cake for at least 2 hours before serving to let it set.
10. Slice and enjoy your Chocolate Chip Cookie Ice Cream Cake!

how to serve Chocolate Chip Cookie Ice Cream Cake

Cut with a sharp knife. Let the knife sit in warm water and dry it before each cut. Serve on cool plates. Add a little extra syrup on top if you like. You can also pair with a cold drink or a hot cup of coffee. For cookie tips, visit this cookie guide.

how to store Chocolate Chip Cookie Ice Cream Cake

Keep the cake in the freezer. Cover it with foil or a tight lid. It will stay good for up to one week. Let it sit on the counter 5 to 10 minutes to soften before you cut it. Learn more on storage ideas at this post.

tips to make Chocolate Chip Cookie Ice Cream Cake

• Use room temp butter for the best cookie dough.
• Soften the ice cream just enough to spread it. Do not let it melt.
• Chill the cookie layers if they get too warm while you work.
• Press the ice cream gently so it fills the space well.
• Work fast so the ice cream will not melt.

variation (if any)

• Use mint chocolate ice cream for a mint twist.
• Add nuts to the cookie dough for a crunch.
• Use caramel sauce instead of chocolate syrup.
• Make mini cakes in small pans for single serve treats.

FAQs

Q: Can I use store-bought cookies?
A: Yes. Use two large store cookies or bake cookies and press them into round pans.

Q: Can I use soft serve ice cream?
A: Yes, if you can keep it firm enough to layer. Work fast and keep the cake cold.

Q: How long should I freeze the cake?
A: Freeze for at least 2 hours. For a firmer cake, freeze 4 hours or overnight.

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

Q: How do I slice clean pieces?
A: Run a sharp knife under hot water, dry it, and cut. Wipe the knife between cuts.

Conclusion

For another clear step-by-step version you can try this Chocolate Chip Cookie Ice Cream Cake | Life Love and Sugar.