🍪 Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients:
For the Cookie Dough Layer:
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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2 tbsp milk
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1 tsp vanilla extract
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1 cup all-purpose flour (heat-treated*)
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1/2 tsp salt
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3/4 cup mini chocolate chips
For the Crust:
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1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
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1/4 cup melted butter
For the Ice Cream Layer:
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1.5 quarts vanilla ice cream (or cookie dough ice cream), softened
Optional Toppings:
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Whipped cream
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Chocolate ganache or fudge sauce
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Extra cookie dough balls
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Mini chocolate chips
Instructions:
1. Prepare the Cookie Dough Layer:
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In a bowl, beat butter and sugars until creamy.
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Add milk and vanilla; mix well.
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Stir in flour and salt until combined.
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Fold in mini chocolate chips.
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Divide into 2 portions: one for layering, one for garnish or extra topping.
2. Make the Crust:
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Combine crushed cookies and melted butter in a bowl.
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Press firmly into the bottom of a 9-inch springform pan.
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Freeze for 10–15 minutes to set.
3. Assemble the Cake:
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Spread a layer of softened ice cream over the crust (about half).
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Drop small pieces or chunks of the cookie dough on top.
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Add remaining ice cream and smooth the top.
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Freeze for at least 4–6 hours (preferably overnight) until firm.
4. Garnish & Serve:
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Before serving, let the cake sit at room temperature for 5–10 minutes.
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Top with whipped cream, fudge, extra cookie dough balls, and chocolate chips if desired.
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Slice with a sharp knife dipped in hot water for clean cuts.