Chocolate Chip Cookie Dough Ice Cream Cake

🍰🍪🍨 Chocolate Chip Cookie Dough Ice Cream Cake 🍨🍪🍰

Introduction

This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate indulgent dessert. Combining layers of rich chocolate cake, creamy cookie dough ice cream, and a whipped topping, it’s a perfect centerpiece for birthdays, special celebrations, or when you’re simply craving something decadent and delicious. With every bite, you’ll experience a harmony of textures and flavors that’s sure to impress!

Ingredients

Cake Layer:

• 🍚 1 cup all-purpose flour
• 🍬 1 cup granulated sugar
• 🥓 ¼ + ⅛ cup cocoa powder
• 🧶 1 teaspoon baking soda
• 🥚 1 large egg
• 🥛 ½ cup buttermilk
• 🧵 ½ cup vegetable oil
• 🍯 ¾ teaspoon vanilla extract
• 💧 ½ cup boiling water

Cookie Dough:

• 🥑 6 tablespoons unsalted butter, softened
• 🥧 ½ cup brown sugar, packed
• 🍯 1 teaspoon vanilla extract
• 🍚 1 cup heat-treated flour (to make it safe to eat raw)
• 💦 1–2 teaspoons milk
• 🍪 ½ cup mini chocolate chips

Ice Cream Layer:

• 🍑 8 oz cream cheese, softened
• 🥧 ½ cup brown sugar, packed
• 💧 ⅛ cup milk
• 🍯 2 teaspoons vanilla extract
• 🍨 8 oz Cool Whip, thawed
• 🍪 ½ cup mini chocolate chips
• ¾ of the prepared cookie dough (formed into small balls)

Additional Toppings:

• 🍨 4–8 oz Cool Whip (for frosting)
• 🍪 Extra mini chocolate chips
• 🍫 Chocolate sauce (optional)

Instructions

1. Bake the Cake:

1. Preheat your oven to 300°F (150°C).
2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, and baking soda.
3. Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
4. Stir in the boiling water. (The batter will be thin—this is normal.)
5. Divide the batter evenly between two greased 8-inch cake pans.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool completely on wire racks.

2. Prepare the Cookie Dough:

1. In a bowl, cream together the butter and brown sugar until light and fluffy.
2. Mix in the vanilla extract and heat-treated flour.
3. Add milk, one teaspoon at a time, until the dough reaches a scoopable consistency.
4. Stir in the mini chocolate chips.
5. Form ¾ of the cookie dough into small balls and refrigerate until firm. Save the remaining dough for garnish.

3. Make the Ice Cream Layer:

1. Beat the softened cream cheese and brown sugar until smooth and creamy.
2. Add the milk and vanilla extract, mixing until fully combined.
3. Gently fold in the Cool Whip, mini chocolate chips, and the prepared cookie dough balls.

4. Assemble the Cake:

1. Line a springform pan with parchment paper for easy removal.
2. Place one cooled cake layer at the bottom of the pan.
3. Spread the ice cream mixture evenly over the first cake layer.
4. Place the second cake layer on top.
5. Freeze for 6–8 hours, or until the ice cream layer is completely firm.

5. Decorate and Serve:

1. Remove the cake from the springform pan.
2. Frost the top and sides with additional Cool Whip.
3. Garnish with the remaining cookie dough balls, mini chocolate chips, and a drizzle of chocolate sauce (optional).
4. Slice and serve immediately for a creamy, indulgent treat!

Tips for Perfect Results

1. Heat-Treat Your Flour: To make raw flour safe to eat, microwave it in 30-second intervals until it reaches 165°F, or bake it in the oven for 5–7 minutes at 350°F.
2. Keep It Chilled: Ensure the ice cream mixture is kept cold before layering to prevent melting during assembly.
3. Smooth Layers: Use an offset spatula to evenly spread each layer for a professional look.
4. Freeze Time: For the cleanest slices, freeze the cake overnight and use a sharp knife dipped in warm water to cut.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought ice cream instead of homemade? A: Yes! You can skip the cream cheese mixture and substitute it with your favorite cookie dough ice cream.

Q: How long will the cake last in the freezer? A: The cake can be stored in the freezer for up to 1 week. Wrap it tightly in plastic wrap to prevent freezer burn.

Q: Do I need a springform pan? A: A springform pan makes removal easier, but you can use any deep 8-inch pan lined with parchment paper.

Q: Why is my cake layer sinking? A: Ensure your oven temperature is accurate and don’t overmix the batter.

Common Baking Mistakes and Solutions

1. Mistake: Ice cream layer melts too quickly.
   • Solution: Keep the cake chilled and assemble it in stages, placing it in the freezer between steps if needed.
2. Mistake: Cake layers stick to the pan.
   • Solution: Always grease the pans and line the bottoms with parchment paper.
3. Mistake: Uneven cake layers.
   • Solution: Use a scale to evenly distribute the batter and trim the tops if necessary.

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