Chocolate Chip Cookie Dough Ice Cream Cake

Short Description

Chocolate Chip Cookie Dough Ice Cream Cake is a delightful fusion of rich chocolate cake layers, creamy cookie dough ice cream, and chunks of edible cookie dough, all topped with a luscious chocolate ganache. This indulgent dessert is perfect for celebrations or as a special treat to satisfy your sweet cravings.

Why You’ll Love This Recipe

• Decadent Layers: Combines moist chocolate cake with creamy cookie dough ice cream.

• Textural Delight: Features chunks of edible cookie dough for added texture.

• Make-Ahead Friendly: Can be prepared in advance, making it ideal for parties.

• Customizable: Easily adaptable with different ice cream flavors or toppings.

• Crowd-Pleaser: A guaranteed hit among both kids and adults.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup buttermilk

• 1/2 cup vegetable oil

• 1 large egg

• 1 teaspoon vanilla extract

• 1/2 cup boiling water

For the Edible Cookie Dough:

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 2 tablespoons milk

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour (heat-treated)

• 1/2 cup mini chocolate chipsThe Recipe Rebel

For the Ice Cream Layer:

• 1.5 quarts cookie dough ice cream, softenedLife Love and Sugar

For the Ganache Topping:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

Directions

1. Prepare the Chocolate Cake:

   • Preheat the oven to 350°F (175°C).

   • Grease and flour two 8-inch round cake pans.

   • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

   • Add buttermilk, vegetable oil, egg, and vanilla extract. Mix until well combined.

   • Stir in boiling water until the batter is smooth.

   • Divide the batter evenly between the prepared pans.

   • Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

   • Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Edible Cookie Dough:

   • In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

   • Add milk and vanilla extract; mix until combined.

   • Gradually add heat-treated flour, mixing until a dough forms.

   • Fold in mini chocolate chips.

   • Roll the dough into small balls and refrigerate until firm.Facebook+1floridamilk.com+1

3. Assemble the Cake:

   • Place one chocolate cake layer at the bottom of a springform pan.

   • Spread softened cookie dough ice cream over the cake layer, smoothing the top.

   • Press edible cookie dough balls into the ice cream layer.

   • Top with the second chocolate cake layer.

   • Cover and freeze the assembled cake for at least 4 hours or until firm.

4. Prepare the Ganache Topping:

   • In a saucepan, heat heavy cream over medium heat until it begins to simmer.

   • Remove from heat and add chocolate chips. Let sit for 2 minutes, then stir until smooth.

   • Allow ganache to cool slightly before pouring over the frozen cake.

   • Return the cake to the freezer for 30 minutes to set the ganache.

5. Serve:

   • Before serving, let the cake sit at room temperature for 10 minutes for easier slicing.

   • Garnish with additional cookie dough balls or chocolate chips if desired.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Assembly and Freezing Time: 4 hours 30 minutes

• Total Time: 5 hours 30 minutes

Variations

• Different Ice Cream Flavors: Substitute cookie dough ice cream with chocolate, vanilla, or any preferred flavor.

• Add Nuts: Incorporate chopped nuts into the cookie dough for added crunch.

• Gluten-Free Option: Use gluten-free flour blends for both the cake and cookie dough.

• No-Bake Version: Use a cookie crust instead of cake layers for a no-bake alternative.

Storage/Reheating

• Storage: Store the ice cream cake in the freezer, covered, for up to 1 week.

• Serving: Allow the cake to sit at room temperature for 10–15 minutes before slicing.

• Reheating: Not applicable, as this is a frozen dessert.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare and assemble the cake up to 3 days in advance. Keep it covered in the freezer until ready to serve.

How do I heat-treat flour for the edible cookie dough?

Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool before using.

Chocolate Chip Cookie Dough Ice Cream Cake

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• Author: Olivia
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 6 hours 15 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Indulge in this Chocolate Chip Cookie Dough Ice Cream Cake—a layered masterpiece featuring moist chocolate cake, creamy cookie dough ice cream, and chunks of edible cookie dough. Perfect for celebrations or as a delightful treat to satisfy your sweet cravings.

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Ingredients

Chocolate Cake:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 6 tablespoons unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup buttermilk

• 1/2 cup vegetable oil

• 1 large egg

• 1/2 teaspoon vanilla extract

• 1/2 cup boiling water

Edible Cookie Dough:

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 2 tablespoons milk

• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour (heat-treated)

• 1/2 cup mini chocolate chips

Ice Cream Layer:

• 1.5 quarts cookie dough ice cream, softened

Ganache Topping:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

Optional Toppings:

• Whipped cream

• Mini chocolate chip cookies

• Additional mini chocolate chips

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Instructions

• Prepare the Chocolate Cake:

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

  • Add buttermilk, vegetable oil, egg, and vanilla extract. Mix until well combined.

  • Stir in boiling water until the batter is smooth.

  • Divide batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

  • Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

• Make the Edible Cookie Dough:

  • In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

  • Mix in milk and vanilla extract.

  • Gradually add heat-treated flour and mix until combined.

  • Fold in mini chocolate chips.

  • Roll dough into small balls and refrigerate until firm.

• Assemble the Ice Cream Cake:

  • Line the sides of an 8-inch springform pan with parchment paper.

  • Place one layer of chocolate cake at the bottom of the pan.

  • Spread half of the softened cookie dough ice cream over the cake layer.

  • Evenly distribute half of the edible cookie dough balls over the ice cream layer.

  • Place the second chocolate cake layer on top.

  • Spread the remaining ice cream over the cake.

  • Top with the remaining cookie dough balls.

  • Freeze the assembled cake for at least 4 hours, or until firm.

• Prepare the Ganache Topping:

  • In a microwave-safe bowl, combine chocolate chips and heavy cream.

  • Microwave in 30-second intervals, stirring after each, until the mixture is smooth.

  • Allow ganache to cool slightly before pouring over the frozen cake.

  • Return cake to the freezer for an additional hour to set the ganache.

• Decorate and Serve:

  • Before serving, decorate the top of the cake with whipped cream, mini chocolate chip cookies, and additional mini chocolate chips as desired.

  • Slice and serve immediately.

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Notes

• Heat-treating flour: To make raw flour safe to eat, spread it on a baking sheet and bake at 350°F (175°C) for 5–10 minutes. Allow to cool before using.

• Softening ice cream: Let the ice cream sit at room temperature for about 15 minutes to make it easier to spread.

• Storage: Store any leftovers in the freezer, covered, for up to one week.