Description
This chocolate chip cookie dough ice cream cake combines rich cookie dough and creamy vanilla ice cream into a delightful, no-bake dessert perfect for summer gatherings.
Ingredients
Scale
- 1 cup Unsalted Butter (softened)
- 1 cup Brown Sugar
- 0.5 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour (heat-treated)
- 0.5 teaspoon Salt
- 1 cup Mini Chocolate Chips
- 2 tablespoons Milk
- 1.5 quarts Vanilla Ice Cream
- 1 cup Semi-Sweet Chocolate Chips
- 0.5 cup Heavy Cream
Instructions
- Whip Up the Safe Cookie Dough: Microwave your flour in 30-second bursts until it hits 165°F (74°C) to heat-treat it. In a bowl, beat the butter, brown sugar, and white sugar until creamy. Mix in the vanilla, flour, and salt. Stir in the mini chocolate chips and milk until smooth.
- Press the Foundation Base: Scoop half of your prepared cookie dough into a springform pan. Use your hands or a glass to press the dough firmly and evenly to create a crust.
- Layer the Ice Cream Core: Spread the softened vanilla ice cream smoothly over the cookie dough crust. Let it freeze for 1 hour until firm.
- Add the Top Cookie Layer: Roll the remaining cookie dough between parchment paper to match your pan size. Flip the dough disc onto the frozen ice cream, press gently, and freeze for 3 hours.
- Pour the Ganache and Final Freeze: Heat the heavy cream, pour over the semi-sweet chocolate chips, and stir until smooth. Pour it over the top cookie layer and freeze for 2 hours until set.
Notes
For easy slicing, let the cake sit at room temperature for 10 minutes before cutting, and use a hot knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cake, ice cream, dessert, chocolate chip cookie, no-bake