🍰 Chocolate Chip Cookie Dough Ice Cream Cake 🍪
Ingredients
For the Cookie Dough Layers:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups mini chocolate chips
For the Ice Cream Layer:
1 gallon premium vanilla ice cream, slightly softened
1 cup hot fudge sauce (store-bought or homemade)
For Assembly:
1 cup whipped cream (optional, for topping)
Additional mini chocolate chips (for garnish)
Instructions
Prepare the Cookie Dough Layers:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Fold in the mini chocolate chips.
Divide the dough evenly between the prepared pans, spreading it out smoothly. Bake for 18–20 minutes, or until golden brown around the edges. Allow the layers to cool completely in the pans before removing.
Assemble the Cake:
Place one cooled cookie layer on a serving plate or cake stand. Spread half of the softened vanilla ice cream evenly over the top, ensuring it reaches the edges. Drizzle ½ cup of hot fudge sauce over the ice cream.
Carefully place the second cookie layer on top. Cover it with the remaining ice cream, smoothing it out with a spatula. Freeze the cake for at least 4 hours, or until firm.
Finish and Serve:
Once the cake is set, remove it from the freezer. If desired, pipe whipped cream around the edges and sprinkle additional mini chocolate chips on top for decoration. Slice and serve immediately.