Introduction
Indulge your senses with the decadent Chocolate Chip Cookie Dough Ice Cream Cake. This delightful dessert is perfect for any occasion, combining layers of rich chocolate cake, creamy cookie dough ice cream, and a fluffy Cool Whip topping. It’s a treat that will bring joy to cake lovers and ice cream enthusiasts alike.
Detailed Ingredients with measures
For the Chocolate Cake:
– 1 cup flour
– 1 cup sugar
– 1/4 cup Hersheys 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
30 minutes
Cook Time
25-30 minutes
Total Time
Approximately 3-4 hours (including freezing time)
Yield
Serves 10-12 people
Enjoy crafting this delicious Chocolate Chip Cookie Dough Ice Cream Cake, bringing together the best of cake and ice cream into one delightful dessert. Perfectly rich and delicious, it’s a fantastic treat for birthdays, celebrations, or just because you deserve something sweet!
Detailed Directions and Instructions
1 Bake the Chocolate Cake:
Preheat your oven to 300F (150C). In a large bowl, mix together the flour, sugar, cocoa powder, and baking soda. Blend in the egg, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth. Gradually stir in the 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 separate bowl, cream together the butter and brown sugar until smooth. Mix in the vanilla extract. Gradually add the heat-treated flour, mixing until well combined. Adjust the consistency with milk as needed. Stir in the mini chocolate chips. Form the dough into small balls and chill them in the refrigerator.
3 Make the Ice Cream:
In a mixing bowl, blend the cream cheese, brown sugar, milk, and vanilla extract until the mixture is smooth. Gently fold in the Cool Whip and mini chocolate chips. Incorporate the chilled cookie dough balls into this mixture.
4 Assemble the Cake:
Line a springform pan with parchment paper. Place one layer of chocolate cake at the bottom of the pan. Spread a layer of the cookie dough ice cream mixture over this cake layer. Place the second cake layer on top of the ice cream. Freeze the cake until firm, for about 2-3 hours.
5 Decorate:
Once the cake has firmed up, remove it from the springform pan. Frost the top and sides with additional Cool Whip. Decorate with extra mini chocolate chips and 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
Storage:
The cake can be stored in the freezer for up to one week. Make sure to cover it well to avoid freezer burn.
Heat-Treating the Flour:
To heat-treat the flour, spread it onto a baking sheet and bake it at 350F (175C) for about 5-7 minutes, or microwave it on high for about 1 minute. Allow it to cool before using.
Customization:
Feel free to add other mix-ins like nuts or different types of chocolate chips to the cookie dough or ice cream layers for variety.
Serving Suggestions:
Serve with a scoop of additional ice cream on the side for an extra indulgent treat.
