🍪🍦 Chocolate Chip Cookie Dough Ice Cream Cake
🧁 What is it?
This cake combines:
• A soft cookie crust
• Layers of cookie dough + vanilla or cookie dough ice cream
• Chocolate ganache
• Whipped topping
• Extra cookie dough bits on top
It’s cool, creamy, chewy, and loaded with chocolate chips — all in one dreamy bite.
📝 Ingredients:
🍪 Cookie Dough Crust:
• 1½ cups all-purpose flour (heat-treated*)
• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tbsp milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3/4 cup mini chocolate chips
Heat-treat flour: Bake it at 350°F (175°C) for 5–7 minutes to kill bacteria before using in no-bake dough.
🍨 Ice Cream Layer:
• 1.5 quarts (about 1.4 liters) vanilla or cookie dough ice cream
• Let it soften at room temp for 10–15 min before using.
🍫 Chocolate Ganache (optional but recommended):
• 3/4 cup heavy cream
• 1 cup semi-sweet chocolate chips
🍦 Topping:
• Whipped cream or whipped topping
• Extra chocolate chips
• Cookie dough balls or chunks
• Chocolate drizzle (optional)
🧊 Instructions:
1. Make the Cookie Dough Crust:
• Beat the butter, brown sugar, and white sugar until creamy.
• Add vanilla, salt, and milk. Mix well.
• Stir in heat-treated flour, then fold in chocolate chips.
• Press 2/3 of the dough into the bottom of a springform pan (8 or 9 inch). Flatten it evenly.
• Freeze for 15–20 minutes until firm.
2. Add the Ice Cream Layer:
• Spread softened ice cream evenly over the cookie dough crust.
• Dot or swirl remaining raw cookie dough on top of the ice cream layer (or save some for topping).
• Freeze for at least 4 hours or until solid.
3. Make Ganache (optional):
• Heat cream until simmering. Pour over chocolate chips.
• Let sit 1 min, then stir until smooth.
• Cool slightly, then pour over the frozen cake.
• Freeze again for 30 min.
4. Decorate:
• Pipe whipped cream around the edges.
• Top with mini cookie dough balls, chocolate chips, and drizzle.
• Freeze until ready to serve.
🔪 To Serve:
• Let sit at room temperature for 5–10 minutes before slicing.
• Use a sharp, warm knife for clean cuts.
📦 Storage:
Wrap leftovers well or store in an airtight container in the freezer for up to 1 week.
✨ Optional Variations:
• Chocolate Ice Cream layer instead of vanilla
• Add an Oreo crust under the cookie dough for double-layered base
• Mix peanut butter chips or toffee bits into the cookie dough for texture
• Make it gluten-free with a 1:1 GF flour substitute