🎂 Chocolate Chip Cookie Dough Ice Cream Cake 🍦
Ingredients:
For the Cookie Crust:
20 store-bought edible cookie dough bites (or homemade edible cookie dough)
¼ cup unsalted butter, melted
For the Ice Cream Layers:
1 gallon (4 quarts) vanilla ice cream, softened
1 cup mini chocolate chips
For the Topping:
½ cup hot fudge sauce, warmed
Additional mini chocolate chips, for garnish
Instructions:
Prepare the Cookie Crust: Line the bottom of a 9-inch springform pan with parchment paper. In a mixing bowl, crumble the edible cookie dough bites into small pieces. Mix in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Place the pan in the freezer for 15–20 minutes to set.
Assemble the First Ice Cream Layer: Once the crust is firm, spread half of the softened vanilla ice cream evenly over the crust. Sprinkle half of the mini chocolate chips over the ice cream layer. Return the pan to the freezer for 30 minutes to allow the layer to firm up.
Add the Cookie Dough Layer: Remove the pan from the freezer and scatter small chunks of the remaining edible cookie dough evenly over the first ice cream layer. Gently press them into the ice cream to secure. Freeze for another 15 minutes.
Finish with the Final Ice Cream Layer: Spread the remaining softened vanilla ice cream over the cookie dough layer, ensuring it’s smooth and even. Sprinkle the rest of the mini chocolate chips on top. Freeze the cake for at least 4 hours, or overnight, to fully set.
Add the Finishing Touches: Before serving, warm the hot fudge sauce and drizzle it generously over the top of the cake. Sprinkle additional mini chocolate chips for decoration. Carefully remove the cake from the springform pan and transfer it to a serving plate.
Serve and Enjoy: Slice into wedges and serve immediately for a delightful combination of textures and flavors.