Introduction

This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate dessert for cookie lovers and ice cream fans alike. With layers of edible cookie dough, creamy ice cream, and a chocolate ganache topping, this cake is perfect for birthdays, celebrations, or whenever you crave something sweet and special.

Ingredients

For the Edible Cookie Dough:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 1/2 cups all-purpose flour, heat-treated*
• 1/2 teaspoon salt
• 1 cup mini chocolate chips

For the Ice Cream Layer:

• 1.5 quarts (6 cups) vanilla ice cream, softened
• 1 cup mini chocolate chips (optional for extra texture)

For the Ganache Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

Prepare the Cookie Dough:

1. Heat-treat the flour: Spread the all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes to eliminate any bacteria. Let it cool completely.
2. Make the dough: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Mix in the vanilla extract and milk.
3. Gradually add the heat-treated flour and salt, mixing until combined. Fold in the mini chocolate chips.
4. Press half of the cookie dough evenly into the bottom of a 9-inch springform pan. Place the pan in the freezer to set while you prepare the ice cream layer.

Prepare the Ice Cream Layer:

1. Remove the softened vanilla ice cream from the freezer and allow it to soften at room temperature for about 10 minutes.
2. Optional: Stir in 1 cup of mini chocolate chips for added texture.
3. Spread the softened ice cream evenly over the cookie dough layer in the pan. Smooth the top and place the pan back in the freezer for at least 1 hour, or until firm.
4. Once the ice cream layer is set, press the remaining cookie dough gently over the top, forming an even layer. Freeze for another 30 minutes.

Make the Ganache Topping:

1. In a small saucepan, heat the heavy cream over medium heat until just simmering (do not boil).
2. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
3. Mix in the vanilla extract and let the ganache cool slightly before pouring it over the top of the cookie dough layer.

Assemble and Freeze:

1. Pour the cooled ganache evenly over the top layer of cookie dough, spreading it with a spatula for a smooth finish.
2. Freeze the cake for at least 2 hours, or until completely firm.
3. When ready to serve, remove the springform pan and allow the cake to sit at room temperature for 5-10 minutes for easier slicing.

Serving and Storage Tips

Serve this cake slightly softened for the perfect texture. Store leftovers in the freezer, covered, for up to 1 week.

Variations

• Flavor twist: Use chocolate or cookie dough ice cream instead of vanilla for double the indulgence.
• Gluten-free: Use gluten-free flour for the cookie dough.
• Extra toppings: Add whipped cream, caramel sauce, or a sprinkle of crushed cookies for even more decadence.

Tips

• Make sure the ice cream is soft enough to spread but not melted.
• Chill each layer thoroughly to ensure the cake holds its shape.
• Heat-treat the flour to make the cookie dough safe to eat.

Small Story: Motivation Behind This Recipe

Inspired by a love for ice cream and cookie dough, this recipe combines the best of both worlds. Perfect for special occasions or hot summer days, it’s a dessert that brings smiles with every bite.

Conclusion

The Chocolate Chip Cookie Dough Ice Cream Cake is a fun and indulgent dessert that’s sure to be a crowd-pleaser. With layers of edible cookie dough, creamy ice cream, and a decadent ganache topping, it’s the perfect treat for birthdays, celebrations, or any time you crave something special!

FAQs

• Can I make this ahead of time? Yes, this cake can be prepared up to 2 days in advance and stored in the freezer.
• How do I slice the cake easily? Use a sharp knife dipped in warm water and wiped clean between slices.
• Can I use store-bought cookie dough? Yes, but ensure it’s labeled as safe to eat raw.