Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients
For the Cake Layers:
1¾ cups (220g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, room temp
¾ cup (150g) sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk
For the Cookie Dough Layer (eggless):
¾ cup (170g) unsalted butter, room temp
¾ cup (160g) brown sugar
¼ cup (50g) granulated sugar
2 tbsp milk
1½ tsp vanilla extract
1¼ cups (160g) all-purpose flour (heat-treated if desired)
½ tsp salt
1 cup (175g) mini chocolate chips
For the Ice Cream Layer:
1½ quarts (about 6 cups) vanilla or cookie dough ice cream, softened slightly
For the Ganache Drip:
½ cup (120ml) heavy cream
4 oz (115g) semi-sweet chocolate, chopped
Topping:
Whipped cream or buttercream
Extra cookie dough balls, chocolate chips or curls
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Instructions
1. Bake the cake layers:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Whisk flour, baking powder, and salt.
Cream butter and sugar until light and fluffy. Add eggs and vanilla.
Alternate adding flour mixture and milk, beginning and ending with flour.
Bake for 25–30 mins. Cool completely.
2. Make the cookie dough layer:
Cream butter and sugars until smooth. Add milk and vanilla.
Stir in flour and salt, then fold in chocolate chips.
Press evenly into an 8-inch pan lined with plastic wrap. Freeze until firm.
3. Assemble the cake:
Line the same pan with plastic wrap.
Layer: cake – softened ice cream – cookie dough – more ice cream – final cake layer.
Wrap and freeze for at least 4–6 hours or overnight.
4. Prepare ganache:
Heat cream and pour over chocolate. Let sit for 2 mins, then stir smooth. Cool slightly.
5. Finish and decorate:
Unmold cake and pour ganache over the top. Decorate with whipped cream swirls, cookie dough chunks, and chocolate chips.