Introduction

This Chocolate Chip Cookie Dough Ice Cream Cake is a dreamy dessert that combines layers of cookie dough, creamy ice cream, and rich chocolate. Perfect for birthdays, parties, or any special occasion, this no-bake treat is sure to impress your guests and satisfy your sweet tooth!

Ingredients

For the Cookie Dough Layer:

• 1 cup all-purpose flour (heat-treated for safety)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/2 cup mini chocolate chips

For the Ice Cream Layer:

• 1.5 quarts (6 cups) vanilla ice cream, softened

For the Chocolate Ganache:

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

For Topping (Optional):

• Extra cookie dough balls
• Whipped cream
• Chocolate syrup

Instructions

1. Prepare the cookie dough layer: In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Mix in the vanilla extract and milk. Add the flour and salt, stirring until combined. Fold in the mini chocolate chips. Spread half of the cookie dough evenly into the bottom of a 9-inch springform pan. Reserve the other half for later.
2. Add the ice cream layer: Spread the softened vanilla ice cream over the cookie dough layer, smoothing it out with a spatula. Freeze for at least 2 hours, or until the ice cream is firm.
3. Add the second cookie dough layer: Crumble the reserved cookie dough over the ice cream layer and gently press it down to create an even layer. Return the cake to the freezer for 1 hour.
4. Make the chocolate ganache: In a microwave-safe bowl, heat the heavy cream until hot but not boiling (about 30 seconds). Pour the cream over the chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy.
5. Assemble and freeze: Pour the ganache over the top of the cake, spreading it evenly. Freeze for an additional 1-2 hours, or until the ganache is set.
6. Decorate and serve: Before serving, decorate with extra cookie dough balls, whipped cream, or chocolate syrup if desired. Slice and enjoy!

Serving and Storage Tips

This ice cream cake is best served straight from the freezer. Store leftovers in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for 5-10 minutes before slicing for easier serving.

Variations

• Flavor twist: Use chocolate or cookie dough ice cream instead of vanilla for extra indulgence.
• Nutty addition: Sprinkle chopped nuts between the layers for added crunch.
• Gluten-free version: Use gluten-free flour for the cookie dough and ensure all other ingredients are gluten-free.

Tips

• Heat-treat the flour by baking it at 350°F (175°C) for 5 minutes to ensure it’s safe for raw consumption.
• Let the ice cream soften slightly before spreading for easier assembly.
• Line the springform pan with parchment paper for easier removal of the cake.

Small Story: Motivation Behind This Recipe

This Chocolate Chip Cookie Dough Ice Cream Cake was inspired by the love for two classic desserts: cookies and ice cream. Combining them into one stunning cake was the perfect way to celebrate special occasions. It’s become a family favorite, bringing joy and sweetness to every gathering.

Conclusion

Chocolate Chip Cookie Dough Ice Cream Cake is a show-stopping dessert that’s as fun to make as it is to eat. With layers of cookie dough, ice cream, and ganache, it’s the ultimate treat for celebrations or simply indulging your sweet tooth. Try this recipe and delight everyone with its rich, creamy goodness!

FAQs

• Can I use store-bought cookie dough? Yes, pre-made edible cookie dough works well if you’re short on time.
• What other ice cream flavors work? Chocolate, cookies and cream, or salted caramel are delicious alternatives.
• Can I make this ahead of time? Absolutely! This cake can be made up to 3 days in advance and stored in the freezer.