Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients:
- 1 1/2 cups crushed chocolate sandwich cookies (about 20 cookies)
- 1/4 cup unsalted butter, melted
- 1 quart vanilla ice cream, softened
- 1 cup mini chocolate chips
- 1 cup cookie dough chunks (store-bought or homemade)
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
1. In a medium bowl, combine crushed chocolate sandwich cookies and melted butter until the mixture resembles wet sand.
2. Press the cookie mixture evenly into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
3. Spread half of the softened vanilla ice cream over the crust and smooth the top.
4. Sprinkle mini chocolate chips and cookie dough chunks evenly over the ice cream layer.
5. Spread the remaining vanilla ice cream over the cookie dough and chips, smoothing the top again.
6. Freeze the cake for at least 4 hours or until firm.
7. In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Remove the ice cream cake from the freezer and release it from the springform pan.
9. Spread the whipped cream evenly over the top of the cake.
10. Return to the freezer for 30 minutes before serving to set the whipped topping.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 50 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use softened ice cream for easier spreading and a smoother cake surface.
Add extra cookie dough chunks on top of the whipped cream for added texture and visual appeal.