Introduction
Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate dessert for those who crave a sweet and indulgent treat. This delectable cake combines layers of rich chocolate cake, creamy cookie dough ice cream, and a fluffy Cool Whip frosting, making it a perfect choice for celebrations or simply satisfying your sweet tooth. The delightful mix of flavors and textures will have everyone coming back for a second slice!
Detailed Ingredients with measures
For the Chocolate Cake:
– 1 cup flour
– 1 cup sugar
– 1/4 cup Hershey’s Special Dark Cocoa powder
– 1 tsp baking soda
– 1 large egg
– 1/2 cup buttermilk
– 1/2 cup vegetable oil
– 3/4 tsp vanilla extract
– 1/2 cup boiling water
For the Eggless Cookie Dough:
– 6 tbsp butter
– 1/2 cup brown sugar
– 1 tsp vanilla extract
– 1 cup flour (heat treated)
– 1-2 tsp milk
– 1/2 cup mini chocolate chips
For the Ice Cream:
– 8 oz cream cheese, softened
– 1/2 cup brown sugar
– 1/8 cup milk
– 2 tsp vanilla extract
– 8 oz Cool Whip or homemade whipped cream
– 1/2 cup mini chocolate chips
Additional:
– 48 oz Cool Whip for icing
– Additional mini chocolate chips for decorating
– Chocolate sauce, if desired
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 3 hours 50 minutes (including freezing)
Yield: 12 servings
Enjoy making this stunning Chocolate Chip Cookie Dough Ice Cream Cake that will impress your friends and family with its delicious layers and irresistible flavors!
Detailed Directions and Instructions
1 Bake the Chocolate Cake:
Preheat your oven to 300F (150C). In a large bowl, mix 1 cup flour, 1 cup sugar, 1/4 cup + 1/8 cup Hershey’s Special Dark Cocoa powder, and 1 tsp baking soda. Blend in 1 large egg, 1/2 cup buttermilk, 1/2 cup vegetable oil, and 3/4 tsp vanilla extract until the mixture is smooth. Gradually stir in 1/2 cup boiling water until the batter is well combined. Pour the batter evenly into two 8-inch cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely, then level the tops if needed.
2 Prepare the Eggless Cookie Dough:
In a bowl, cream together 6 tbsp butter and 1/2 cup brown sugar until smooth. Mix in 1 tsp vanilla extract. Gradually add 1 cup heat-treated flour, mixing until well combined. Adjust with 12 tsp milk to achieve the desired consistency. Stir in 1/2 cup mini chocolate chips. Form the dough into small balls and chill in the refrigerator.
3 Make the Ice Cream:
Blend 8 oz cream cheese, 1/2 cup brown sugar, 1/8 cup milk, and 2 tsp vanilla extract until smooth. Gently fold in 8 oz Cool Whip and 1/2 cup mini chocolate chips. Incorporate the chilled cookie dough balls into the mixture.
4 Assemble the Cake:
Line a springform pan with parchment paper. Place one layer of chocolate cake in the pan. Spread a layer of the cookie dough ice cream mixture over the cake layer. Place the second cake layer on top of the ice cream. Freeze the cake until firm, about 2-3 hours.
5 Decorate:
Once firm, remove the cake from the springform pan. Frost with 48 oz Cool Whip and decorate with additional mini chocolate chips. Drizzle with chocolate sauce if desired.
6 Serve:
Allow the cake to sit at room temperature for a few minutes before slicing. Enjoy this indulgent and delicious Chocolate Chip Cookie Dough Ice Cream Cake!
Notes
Substitutions:
If you do not have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1/2 cup of milk. Let it sit for a few minutes to thicken.
Heat-Treating Flour:
To heat-treat flour, spread it evenly on a baking sheet and bake it at 350F for about 5-10 minutes. This process kills any potential bacteria present in raw flour.
Storage:
This cake can be stored in the freezer for longer shelf life. For best texture, store it in an airtight container. Thaw it for a short time before serving to soften.
