Description
This Chocolate Chip Cookie Dough Ice Cream Cake is a no-bake dessert dream, featuring a chocolate cookie crust, creamy cookie dough-studded ice cream filling, and delicious toppings like mini chocolate chips and whipped cream. Perfect for birthdays and hot summer days!
Ingredients
For the Cookie Crust:
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2 cups chocolate cookie crumbs
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6 tbsp melted butter
For the Ice Cream Filling:
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1.5 quarts vanilla or cookie dough ice cream (softened)
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1 cup mini chocolate chips
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1 cup edible cookie dough (store-bought or homemade)
For Topping & Decorating:
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Extra cookie dough balls (optional)
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Chocolate chips (mini and regular)
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Whipped cream (optional)
Instructions
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Mix cookie crumbs and melted butter in a bowl until well combined. Press the mixture firmly into the base of a springform pan. Freeze for 20 minutes.
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In a large bowl, stir the softened ice cream with mini chocolate chips and chunks of edible cookie dough until evenly distributed.
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Spread the ice cream mixture evenly over the frozen crust. Smooth the top with a spatula. Freeze for at least 6 hours or overnight until firm.
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Once fully frozen, remove the cake from the springform pan and transfer it to a cake stand or serving plate.
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Decorate the top with scoops of ice cream, extra cookie dough balls, chocolate chips, and optionally whipped cream. Drizzle with chocolate sauce if desired.
Notes
Use high-quality ice cream for the best texture. Soften slightly for easier mixing but avoid melting. Store leftovers tightly wrapped in the freezer.
