Introduction
Get ready for a dessert that combines all your faves in one delightful dish! Introducing the Chocolate Chip Cookie Dough Ice Cream Cake—a treat that’s as indulgent as it sounds! This layered marvel brings together rich chocolate cake, creamy cookie dough ice cream, and a cool whipped topping. Perfect for birthdays, celebrations, or any day you want to make special!
Detailed Ingredients with measures
- For the Chocolate Cake:
- 1 cup flour
- 1 cup sugar
- 1/4 + 1/8 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 to 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:
- 4 to 8 oz Cool Whip for icing
- Additional mini chocolate chips for decorating
- Chocolate sauce, if desired
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 slices
Directions
1. Bake the Chocolate Cake: Preheat your oven to 300°F (150°C). In a large bowl, mix flour, sugar, cocoa powder, and baking soda. Blend in egg, buttermilk, oil, and vanilla until smooth. Gradually stir in boiling water. Pour into two 8-inch cake pans. Bake for 25-30 minutes. Cool completely and level if needed.
2. Prepare the Eggless Cookie Dough: Cream butter and brown sugar until smooth. Mix in vanilla extract, then add heat-treated flour. Adjust with milk for dough consistency. Stir in mini chocolate chips. Form small dough balls and chill.
3. Make the Ice Cream: Blend cream cheese, brown sugar, milk, and vanilla until smooth. Fold in Cool Whip and chocolate chips. Add chilled cookie dough balls.
4. Assemble the Cake: Line a springform pan with parchment paper. Place one cake layer in the pan, followed by the cookie dough ice cream mixture. Top with the second cake layer. Freeze until firm, about 2-3 hours.
5. Decorate: Remove cake from the pan. Frost with Cool Whip and sprinkle with mini chocolate chips. Add a drizzle of chocolate sauce if desired.
6. Serve: Let the cake sit at room temp for a few minutes before slicing. Enjoy the delicious blend of flavors and textures in each bite!
Nutritional Information (estimated per slice)
Calories: 480 kcal, Carbohydrates: 68g, Protein: 5g, Fat: 25g, Saturated Fat: 10g, Sugar: 45g
Detailed Directions and Instructions
1. Bake the Chocolate Cake:
Preheat your oven to 300°F (150°C). In a large bowl, mix flour, sugar, cocoa powder, and baking soda. Blend in egg, buttermilk, oil, and vanilla until smooth. Gradually stir in boiling water. Pour the batter into two 8-inch cake pans. Bake for 25-30 minutes. Once baked, cool completely and level the cakes if needed.
2. Prepare the Eggless Cookie Dough:
In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the vanilla extract, then add the heat-treated flour. Adjust the dough consistency with 1 to 2 teaspoons of milk. Fold in the mini chocolate chips. Form small dough balls and chill them in the refrigerator.
3. Make the Ice Cream:
In a blender or mixing bowl, combine the softened cream cheese, brown sugar, milk, and vanilla extract. Blend until smooth. Gently fold in the Cool Whip and mini chocolate chips. Finally, add the chilled cookie dough balls into the mixture.
4. Assemble the Cake:
Line a springform pan with parchment paper for easy removal. Place one layer of chocolate cake in the pan, followed by the cookie dough ice cream mixture. Top with the second layer of chocolate cake. Freeze the assembled cake until firm, approximately 2-3 hours.
5. Decorate:
Carefully remove the cake from the pan. Frost the top and sides of the cake with additional Cool Whip. Sprinkle with mini chocolate chips for decoration. If desired, add a drizzle of chocolate sauce on top.
6. Serve:
Before serving, let the cake sit at room temperature for a few minutes to soften slightly. Slice and enjoy the delightful blend of flavors and textures in each bite!
Notes
Tip for Cake Baking:
Ensure your oven is preheated to achieve even baking. Use a toothpick to check for doneness; it should come out clean or with a few crumbs.
Cookie Dough Adjustments:
If the cookie dough feels too dry, add an additional teaspoon of milk until desired consistency is reached.
Storing the Cake:
Store any leftovers in an airtight container in the freezer; let it thaw slightly before serving again.
Serving Suggestion:
Pair with chocolate sauce for an extra indulgent treat!
Cook Techniques
1. Baking the Chocolate Cake
Preheat the oven to 300°F (150°C) and ensure all ingredients are at room temperature for even mixing. Use cake pans that are well-greased and lined with parchment paper to prevent sticking. Allow the cake layers to cool completely before leveling them for a professional finish.
2. Making Eggless Cookie Dough
Cream butter and brown sugar thoroughly to achieve a smooth consistency. Use heat-treated flour to eliminate any food safety concerns associated with raw flour. Adjust the milk to get the desired dough consistency, ensuring that the mini chocolate chips are evenly distributed.
3. Preparing the Ice Cream Mixture
Soften cream cheese to room temperature for easy blending. Fold in Cool Whip gently to maintain the lightness and creaminess of the ice cream. Incorporate the cookie dough balls carefully to preserve their shape within the mixture.
4. Assembling the Cake
Use a springform pan lined with parchment to facilitate easy removal of the cake. Layer the cake and ice cream mixture carefully, making sure to press down gently to eliminate air pockets, and freeze until firm to ensure clean slices when serving.
5. Decorating the Cake
Frost the chilled cake with Cool Whip using a spatula for a smooth finish. Add sprinkles of mini chocolate chips on top to enhance the visual appeal, and consider a drizzle of chocolate sauce for added flavor and decoration.
FAQ
Can I use regular flour instead of heat-treated flour for the cookie dough?
It is recommended to use heat-treated flour to ensure safety, as it eliminates the risk of consuming raw flour.
How can I store leftovers of the cake?
Leftover cake can be stored in an airtight container in the freezer. Just make sure to cover it properly to prevent freezer burn.
Can I make this cake in advance?
Yes, the cake can be prepared a day or two in advance. Just make sure to allow it to thaw slightly at room temperature before serving for easier slicing.
Is there a substitute for Cool Whip?
You can make homemade whipped cream as a substitute. Just whip heavy cream with a little sugar until soft peaks form.
Can I decorate the cake differently?
Absolutely! Feel free to add your favorite toppings such as crushed cookies, nuts, or drizzled caramel for different flavor combinations.
Conclusion
The Chocolate Chip Cookie Dough Ice Cream Cake is a delightful treat combining layers of rich chocolate cake and creamy cookie dough ice cream, perfect for any occasion. Enjoy the indulgence and impress your guests with this sweet dessert!
