🍰 Chocolate Chip Cookie Dough Ice Cream Cake 🍦
Ingredients:
For the Chocolate Cake:
1 cup all-purpose flour
1 cup granulated sugar
1/4 cup + 1/8 cup dark cocoa powder (heat-treated if needed)
1 teaspoon baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 teaspoon pure vanilla extract
1/2 cup boiling water
For the Eggless Cookie Dough:
6 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour (heat-treated)
1–2 teaspoons milk
1/2 cup mini chocolate chips
For the Ice Cream Layer:
8 ounces cream cheese, softened
1/2 cup packed brown sugar
1/8 cup milk
2 teaspoons pure vanilla extract
8 ounces whipped topping (store-bought or homemade)
1/2 cup mini chocolate chips
For Decorating:
4–8 ounces whipped topping
Mini chocolate chips
Chocolate sauce (optional)
Instructions:
Chocolate Cake:
Preheat your oven to 300°F. Grease and lightly flour two 8-inch round cake pans or line them with parchment paper.
In a mixing bowl, whisk together the flour, sugar, cocoa powder, and baking soda.
Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth and well combined. Gradually pour in the boiling water while stirring until the batter is thin and uniform.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before leveling the tops with a serrated knife.
Eggless Cookie Dough:
In a medium bowl, beat the softened butter and brown sugar until creamy. Stir in the vanilla extract.
Gradually add the heat-treated flour and milk, mixing until the dough comes together. Fold in the mini chocolate chips.
Form the dough into small bite-sized balls and chill in the refrigerator until ready to use.
Ice Cream Layer:
In a large bowl, beat the softened cream cheese, brown sugar, milk, and vanilla extract until smooth and creamy.
Gently fold in the whipped topping and mini chocolate chips until fully incorporated. Carefully mix in the chilled cookie dough balls.
Assembly:
Line an 8-inch springform pan with parchment paper. Place one layer of the cooled chocolate cake at the bottom of the pan.
Spread half of the ice cream mixture evenly over the cake layer. Freeze for 30 minutes to firm up.
Add the second cake layer on top, followed by the remaining ice cream mixture. Smooth the top and freeze the assembled cake for at least 4 hours or overnight.
Decorating:
Once the cake is firm, remove it from the springform pan and frost the top and sides with the remaining whipped topping.
Decorate with additional mini chocolate chips and drizzle with chocolate sauce if desired. Slice and serve frozen or slightly thawed.