Description
Indulgent chocolate chip cookie dough ice cream cake blends sweet nostalgia with cool, creamy delight. Rich layers of homemade cookie dough and velvety ice cream create a dessert that brings pure summer celebration right to your plate, tempting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups cookie dough (homemade or store-bought)
- 1 1/2 quarts (1.4 liters) vanilla ice cream
- 1/2 cup (75 grams) mini chocolate chips
Structural/Supporting Ingredients:
- 1 1/2 cups (180 grams) crushed cookies (e.g., chocolate wafers)
Topping Ingredients:
- 1/2 cup (120 milliliters) hot fudge sauce
- 1/2 cup (120 milliliters) whipped cream
Instructions
- Prepare a 9-inch springform pan and firmly press chocolate chip cookie dough evenly across the bottom, creating a solid base layer.
- Allow the cookie dough foundation to chill in the freezer for approximately 30 minutes until firm and set.
- Remove from freezer and carefully spread softened vanilla ice cream in a smooth, even layer over the chilled cookie dough base.
- Generously scatter mini chocolate chips across the entire ice cream surface, ensuring consistent distribution.
- Return the cake to the freezer for 2 hours, allowing the layers to solidify and integrate.
- Retrieve the partially frozen cake and elegantly drizzle warm hot fudge sauce over the ice cream, creating artistic chocolate ribbons.
- Delicately garnish the surface with freshly whipped cream, creating decorative peaks and swirls.
- Sprinkle crushed chocolate cookies around the edges and across the top for added texture and visual appeal.
- Place the completed dessert back into the freezer for a minimum of 4 hours, ensuring complete setting and optimal flavor melding.
- Before serving, allow the cake to rest at room temperature for 5-10 minutes to soften slightly, making slicing easier.
Notes
- Chill your springform pan beforehand to help the cookie dough layer set faster and more evenly.
- Use room temperature cookie dough for easier spreading and smoother coverage in the pan.
- Consider using gluten-free cookie dough and cookies for those with wheat sensitivities.
- Allow the cake to sit at room temperature for 5-10 minutes before slicing to make cutting easier and prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 343
- Sugar: 32 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg