Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients:
For the Cookie Crust:
1½ cups crushed chocolate chip cookies
5 tbsp melted butter
For the Ice Cream Layer:
1½ quarts cookie dough ice cream (softened)
Optional: ½ cup mini chocolate chips mixed in
For the Edible Cookie Dough:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 cup heat-treated all-purpose flour (microwave 1 min or bake 350°F for 5 mins)
½ cup mini chocolate chips
For the Topping:
½ cup heavy cream
1 cup chocolate chips (semi-sweet or milk)
Extra mini chocolate chips or cookie crumbs
Instructions:
1. Make the Crust:
Mix crushed cookies and melted butter. Press into the bottom of a springform pan. Freeze for 15–20 minutes.
2. Make Edible Cookie Dough:
Cream butter and sugars. Add milk and vanilla. Mix in flour and mini chocolate chips. Roll into small balls or crumble into chunks.
3. Assemble the Cake:
Spread softened cookie dough ice cream over the crust.
Mix in or layer edible cookie dough balls/chunks as desired.
Freeze for at least 4 hours or until firm.
4. Ganache Topping:
Heat cream until just simmering. Pour over chocolate chips, stir until smooth. Let cool slightly.
5. Top the Cake:
Spread ganache over frozen cake.
Garnish with more cookie dough balls, mini chips, or crumbs.
Freeze again for 30 mins before serving.
#recipes