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.
