Description
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!
Ingredients
- 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
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!
- Prep Time: 30 minutes
- Cook Time: 30 minutes