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.
Cook Techniques
Preheating the Oven
Ensure that your oven is preheated to the correct temperature before baking your cake. This helps achieve an even bake and prevents undercooked or overcooked layers.
Mixing Dry Ingredients
Sift together your dry ingredients like flour, sugar, cocoa powder, and baking soda to combine and aerate them for a lighter cake texture.
Combining Wet Ingredients
When blending wet ingredients, make sure they are at room temperature, as this helps them mix more smoothly and evenly into the batter.
Boiling Water Technique
Adding boiling water to the cake batter helps to dissolve the cocoa powder and enhances the chocolate flavor, making the cake moist and rich.
Chilling Cookie Dough
Chill the prepared eggless cookie dough to firm it up. This makes it easier to handle and prevents it from melting into the ice cream mixture.
Layering the Cake
When assembling the cake, ensure each layer is level. This helps in creating a stable structure and makes it easier to frost.
Using Cool Whip
When folding Cool Whip into your ice cream mixture, do so gently to maintain the light and airy texture essential for a fluffy ice cream.
Freezing the Cake
Allow the assembled cake to freeze for at least 2-3 hours to achieve a firm consistency, which makes slicing easier and presents better.
Decorating the Cake
Frost the cake with a generous layer of Cool Whip and add mini chocolate chips or drizzle chocolate sauce for a decorative and tasty finish.
FAQ
Can I use regular cocoa powder instead of Hersheys Special Dark?
Yes, you can use regular cocoa powder, but the flavor and color of the cake will be slightly different.
What can I use as a substitute for buttermilk?
You can substitute buttermilk with equal parts milk mixed with a tablespoon of vinegar or lemon juice, letting it sit for a few minutes.
How do I heat treat flour for the cookie dough?
To heat treat flour, spread it on a baking sheet and bake it at 350F (175C) for about 5-7 minutes. Allow it to cool before using.
Can I make this cake ahead of time?
Yes, you can assemble and freeze the cake up to a week in advance. Just be sure to keep it well wrapped to prevent freezer burn.
Is it possible to make this cake dairy-free?
Yes, you can substitute dairy ingredients with dairy-free alternatives, like almond milk or a dairy-free whipped topping, but texture and flavors might vary slightly.
Can I add more chocolate chips to the ice cream layer?
Absolutely! Feel free to adjust the quantity of chocolate chips to your liking for a more chocolatey flavor.
Conclusion
This Chocolate Chip Cookie Dough Ice Cream Cake is a delightful fusion of chocolate cake, creamy ice cream, and chewy cookie dough. Its rich textures and flavors create a truly indulgent dessert that is perfect for celebrations or any sweet cravings. Treat your taste buds to this fun and decadent treat, and impress your friends and family with this show-stopping dessert.
Cookie Dough Brownie Ice Cream Sandwiches
Combine the rich, fudgy flavor of brownies with cookie dough ice cream for a delightful sandwich. Use homemade or store-bought brownies, layer with cookie dough ice cream, and freeze. Cut into squares for a sweet treat.
Chocolate Chip Cookie Dough Truffles
Create bite-sized delights by rolling chilled eggless cookie dough into balls, then dipping them in melted chocolate. Chill until set for a perfect bite-sized treat that combines cookie dough and chocolate flavors.
Ice Cream Cookie Cups
Bake cookie dough in muffin tins to create cookie cups, then fill them with your favorite ice cream. Top with whipped cream and a drizzle of chocolate sauce for a fun and festive dessert.
Chocolate Chip Cookie Dough Parfaits
Layer cookie dough balls, chocolate ice cream, and whipped cream in a glass for an easy and visually appealing dessert. Add crushed cookies or chocolate chips between layers for extra texture.
Frozen Cookie Dough Bars
Spread cookie dough in a pan and freeze until solid, then cut into bars. Dip in chocolate for an easy-to-make frozen treat. This option is perfect for a quick snack or dessert.
