🍪🍦 Chocolate Chip Cookie Dough Ice Cream Cake A no-bake layered cake with chocolate chip cookie cr...

🍪🍦 Chocolate Chip Cookie Dough Ice Cream Cake
A no-bake layered cake with chocolate chip cookie crust, rich vanilla ice cream, and chunks of edible cookie dough — every cookie dough lover’s dream come true.

📋 Recipe Overview
• Prep Time: 30 minutes
• Freeze Time: 4–6 hours or overnight
• Servings: 12–14

🧁 Ingredients
🟤 For the Cookie Base:
• 2 cups (about 200g) chocolate chip cookies, crushed
• ½ cup (115g) unsalted butter, melted
🍪 For the Edible Cookie Dough:
• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) brown sugar
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour* (heat-treated)
• 2 tbsp milk
• ½ cup (90g) mini chocolate chips
🍦 For the Ice Cream Layer:
• 1.5 quarts (about 1.4 L) vanilla ice cream, softened slightly�(or use cookie dough ice cream for even more flavor)
🍫 Optional Toppings:
• Chocolate ganache or fudge sauce
• Whipped cream
• Mini chocolate chip cookies or extra cookie dough balls

👩‍🍳 Instructions
1. Make the Crust:
1 Mix crushed cookies and melted butter in a bowl until evenly combined.
2 Press mixture firmly into the bottom of a 9-inch springform pan.
3 Place in the freezer for 15–20 minutes to set.
2. Prepare the Edible Cookie Dough:
1 In a medium bowl, cream the butter and sugars until light and fluffy.
2 Add vanilla and milk, then mix in heat-treated flour until dough forms.
3 Stir in mini chocolate chips.
4 Roll into small bite-sized balls or chunks and refrigerate until firm.
📝 Note: To heat-treat flour, microwave for 1 minute or bake at 350°F (175°C) for 5 minutes to kill any bacteria.
3. Assemble the Cake:
1 Spread half of the softened ice cream over the frozen cookie crust.
2 Scatter half the cookie dough chunks over the ice cream.
3 Add the remaining ice cream and smooth the top.
4 Press the rest of the cookie dough into the top layer.
5 Cover and freeze for at least 4–6 hours, or until completely firm.
4. Decorate & Serve:
1 Remove from springform pan and place on a serving plate.
2 Drizzle with chocolate ganache or fudge sauce.
3 Add whipped cream, more cookie dough balls, or mini cookies for garnish.
4 Slice with a warm knife for smooth cuts and serve immediately.

💡 Tips:
• Use parchment paper to line the bottom of the pan for easier removal.
• Want to go all out? Add a layer of fudge or chocolate syrup between ice cream layers.
• This recipe is freezer-friendly — make it days ahead for parties!