Description
Chocolate Chip Cookie Dough Ice Cream Cake combines creamy ice cream, chewy edible cookie dough, rich chocolate sauce, and a cookie crust for the ultimate frozen dessert experience.
Ingredients
- Vanilla Ice Cream: 1.5 quarts, softened
- Chocolate Chip Cookies: 2 cups, crushed
- Butter: 4 tablespoons, melted (for crust)
- Cream Cheese: 4 oz
- Unsalted Butter: ½ cup, softened
- Brown Sugar: ½ cup
- Granulated Sugar: ¼ cup
- Vanilla Extract: 2 teaspoons (divided)
- All-Purpose Flour (heat-treated): 1 cup
- Salt: ¼ teaspoon
- Milk: 2 tablespoons
- Mini Chocolate Chips: ¾ cup
- Chocolate Sauce: ½ cup
- Whipped Cream: 1 cup (for garnish)
Instructions
- Preheat Your Equipment: Line a springform pan with parchment for easy removal.
- Combine Ingredients: Make crust by mixing crushed cookies with melted butter, pressing into pan base.
- Prepare Your Cooking Vessel: Freeze crust 15 minutes to set.
- Assemble the Dish: Prepare edible cookie dough by creaming butter, sugars, and cream cheese. Add vanilla, flour, salt, milk, and chocolate chips. Scoop small chunks aside.
- Cook to Perfection: Spread half the ice cream over crust. Add cookie dough chunks and drizzle chocolate sauce. Repeat with remaining ice cream, dough, and sauce.
- Finishing Touches: Smooth top, cover, and freeze at least 6 hours or overnight.
- Serve and Enjoy: Remove from pan, garnish with whipped cream and cookie dough bites, slice with hot knife, and serve.
Notes
- Tip: Soften ice cream slightly before layering for easier spreading.
- Tip: Freeze each layer briefly to keep layers distinct.
- Storage: Keeps in freezer up to 2 weeks if well-covered.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg