Are you ready to embark on a delectable journey of flavors? Look no further than this enticing recipe for Chocolate Chip Cookie Dough Ice Cream Cake. This delightful dessert combines layers of moist chocolate cake, creamy ice cream infused with chunks of cookie dough, and a luscious topping of whipped cream and chocolate chips. Perfect for any occasion, from birthdays to summer soirées, this cake is sure to impress both friends and family alike.
Ingredients:
Chocolate Cake:
- 1 cup flour
- 1 cup sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
Eggless Cookie Dough:
- 6 tbsp butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup flour (heat treated)
- 1–2 tsp milk
- 1/2 cup mini chocolate chips
Ice Cream:
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/8 cup milk
- 2 tsp vanilla extract
- 8 oz Cool Whip (or homemade whipped cream)
- 1/2 cup mini chocolate chips
Additional:
- 4–8 oz Cool Whip for icing
- Additional mini chocolate chips for decorating
- Chocolate sauce, if desired
Directions:
Chocolate Cake:
- Preheat the oven to 300°F. Mix all dry ingredients in a large bowl.
- Blend in the egg, buttermilk, oil, and vanilla until smooth. Gradually add boiling water.
- Pour the batter into two 8-inch pans and bake for 25-30 minutes. Allow to cool and level the tops.
Eggless Cookie Dough:
- Cream together butter and sugar until smooth. Mix in vanilla, then gradually add flour and milk until well combined. Stir in the chocolate chips.
- Form the dough into small balls and chill in the refrigerator.
Ice Cream:
- Blend cream cheese, brown sugar, milk, and vanilla until smooth.
- Gently fold in Cool Whip and chocolate chips. Incorporate the chilled cookie dough balls.
Assembly:
- Line a springform pan with parchment paper.
- Layer the cake and ice cream mixture alternately, freezing each layer before adding the next.
- Once assembled, freeze the cake until firm.
- Decorate with Cool Whip, extra chocolate chips, and drizzle with chocolate sauce before serving.
Nutritional Information:
- Prep Time: 35 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour
- Calories: 572 kcal per serving
- Servings: 10-12
Serving and Storage Tips
Serving Tips:
- Allow the Chocolate Chip Cookie Dough Ice Cream Cake to thaw for a few minutes at room temperature before slicing. This will make it easier to cut through the layers without crushing them.
- Serve each slice with a dollop of whipped cream or a drizzle of chocolate sauce for an extra decadent touch.
- Garnish each serving with additional mini chocolate chips for added texture and visual appeal.
- Pair each slice with a scoop of vanilla ice cream or a glass of cold milk for a classic and indulgent dessert experience.
- For special occasions, consider decorating the top of the cake with candles or sprinkles to add a festive touch.
Storage Tips:
- Store any leftover Chocolate Chip Cookie Dough Ice Cream Cake in an airtight container or tightly wrapped with plastic wrap to prevent freezer burn and maintain freshness.
- Place the cake in the freezer and consume within 1-2 weeks for the best taste and texture.
- To prevent the cake from absorbing any unwanted odors from the freezer, consider placing it in a dedicated dessert storage container or wrapping it in aluminum foil before freezing.
- If you prefer individual servings, you can pre-slice the cake and wrap each slice individually with plastic wrap before storing them in the freezer.
- Before serving leftover slices, allow them to thaw in the refrigerator for a few hours or at room temperature for 15-20 minutes for the best taste and texture.
By following these serving and storage tips, you can ensure that your Chocolate Chip Cookie Dough Ice Cream Cake remains delicious and enjoyable for as long as possible, allowing you to indulge in its sweet flavors whenever the craving strikes.
Variations:
- Double Chocolate Delight: For an extra chocolatey experience, substitute the vanilla ice cream with chocolate ice cream in the recipe. You can also add a layer of chocolate ganache between the cake and ice cream layers for an indulgent twist.
- Nutty Crunch: Incorporate chopped nuts such as almonds, pecans, or walnuts into the cookie dough mixture for added texture and flavor. Sprinkle additional chopped nuts on top of the cake for a delightful crunch.
- Fruity Fusion: Add a burst of freshness by layering sliced strawberries, bananas, or raspberries between the cake and ice cream layers. You can also mix chopped fruit into the ice cream mixture for a fruity surprise in every bite.
- Mint Chocolate Madness: Infuse the ice cream mixture with a hint of mint extract or peppermint extract for a refreshing twist on this classic dessert. Garnish each slice with a sprig of fresh mint for a pop of color and flavor.
- Peanut Butter Paradise: Swirl creamy peanut butter into the ice cream mixture for a rich and nutty flavor profile. Drizzle melted peanut butter over the top of the cake before serving for an extra decadent touch.
- Oreo Overload: Crush Oreo cookies and fold them into the ice cream mixture for a cookies and cream variation. Sprinkle crushed Oreos on top of the cake for an irresistible cookies and cream crunch.
- Caramel Dream: Drizzle layers of caramel sauce between the cake and ice cream layers for a sweet and gooey surprise. Top each slice with a drizzle of caramel sauce and a sprinkle of sea salt for a perfect balance of flavors.
- Coconut Bliss: Add shredded coconut to the cookie dough mixture for a tropical twist. You can also sprinkle toasted coconut flakes on top of the cake for an extra layer of flavor and texture.
Feel free to experiment with these variations or create your own unique twists by incorporating your favorite ingredients and flavors. Whether you prefer a classic chocolate chip cookie dough version or want to explore new flavor combinations, the possibilities are endless with this versatile recipe!
FAQs :
- Can I use store-bought cake mix instead of making the chocolate cake from scratch?
- Yes, you can substitute a store-bought cake mix for the homemade chocolate cake if you prefer. Follow the instructions on the cake mix package and adjust the baking time accordingly.
- Can I use regular chocolate chips instead of mini chocolate chips in the cookie dough?
- Absolutely! You can use regular-sized chocolate chips in the cookie dough if you don’t have mini chocolate chips on hand. Just keep in mind that the texture of the cookie dough may vary slightly.
- Is it necessary to heat treat the flour for the eggless cookie dough?
- Heating the flour helps to kill any potential bacteria, making it safe to consume in raw form. While it’s not absolutely necessary, it’s recommended for food safety purposes.
- Can I use whipped cream instead of Cool Whip for the ice cream mixture?
- Yes, you can substitute homemade whipped cream for Cool Whip if you prefer. Just ensure that the whipped cream is stabilized to maintain its texture in the frozen cake.
- How far in advance can I assemble the ice cream cake before serving?
- You can assemble the ice cream cake up to 2-3 days in advance before serving. Wrap it tightly with plastic wrap or store it in an airtight container in the freezer until ready to serve.
Indulge your senses with the irresistible combination of rich chocolate, creamy ice cream, and chewy cookie dough. Whether enjoyed on a hot summer day or as a decadent treat after dinner, this Chocolate Chip Cookie Dough Ice Cream Cake is sure to leave a lasting impression. So gather your ingredients and get ready to delight in a slice of pure bliss!
Chocolate Chip Cookie Dough Ice Cream Cake
Description
Are you ready to embark on a delectable journey of flavors? Look no further than this enticing recipe for Chocolate Chip Cookie Dough Ice Cream Cake. This delightful dessert combines layers of moist chocolate cake, creamy ice cream infused with chunks of cookie dough, and a luscious topping of whipped cream and chocolate chips. Perfect for any occasion, from birthdays to summer soirées, this cake is sure to impress both friends and family alike.
Ingredients
Chocolate Cake:
- 1 cup flour
- 1 cup sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
Eggless Cookie Dough:
- 6 tbsp butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup flour (heat treated)
- 1–2 tsp milk
- 1/2 cup mini chocolate chips
Ice Cream:
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/8 cup milk
- 2 tsp vanilla extract
- 8 oz Cool Whip (or homemade whipped cream)
- 1/2 cup mini chocolate chips
Additional:
- 4–8 oz Cool Whip for icing
- Additional mini chocolate chips for decorating
- Chocolate sauce, if desired
Instructions
Chocolate Cake:
- Preheat the oven to 300°F. Mix all dry ingredients in a large bowl.
- Blend in the egg, buttermilk, oil, and vanilla until smooth. Gradually add boiling water.
- Pour the batter into two 8-inch pans and bake for 25-30 minutes. Allow to cool and level the tops.
Eggless Cookie Dough:
- Cream together butter and sugar until smooth. Mix in vanilla, then gradually add flour and milk until well combined. Stir in the chocolate chips.
- Form the dough into small balls and chill in the refrigerator.
Ice Cream:
- Blend cream cheese, brown sugar, milk, and vanilla until smooth.
- Gently fold in Cool Whip and chocolate chips. Incorporate the chilled cookie dough balls.
Assembly:
- Line a springform pan with parchment paper.
- Layer the cake and ice cream mixture alternately, freezing each layer before adding the next.
- Once assembled, freeze the cake until firm.
- Decorate with Cool Whip, extra chocolate chips, and drizzle with chocolate sauce before serving.
Notes
Serving Tips:
- Allow the Chocolate Chip Cookie Dough Ice Cream Cake to thaw for a few minutes at room temperature before slicing. This will make it easier to cut through the layers without crushing them.
- Serve each slice with a dollop of whipped cream or a drizzle of chocolate sauce for an extra decadent touch.
- Garnish each serving with additional mini chocolate chips for added texture and visual appeal.
- Pair each slice with a scoop of vanilla ice cream or a glass of cold milk for a classic and indulgent dessert experience.
- For special occasions, consider decorating the top of the cake with candles or sprinkles to add a festive touch.
Storage Tips:
- Store any leftover Chocolate Chip Cookie Dough Ice Cream Cake in an airtight container or tightly wrapped with plastic wrap to prevent freezer burn and maintain freshness.
- Place the cake in the freezer and consume within 1-2 weeks for the best taste and texture.
- To prevent the cake from absorbing any unwanted odors from the freezer, consider placing it in a dedicated dessert storage container or wrapping it in aluminum foil before freezing.
- If you prefer individual servings, you can pre-slice the cake and wrap each slice individually with plastic wrap before storing them in the freezer.
- Before serving leftover slices, allow them to thaw in the refrigerator for a few hours or at room temperature for 15-20 minutes for the best taste and texture.
