Delicious Chocolate Chip Cookie Dough Ice Cream Cake

🍨 Delicious Chocolate Chip Cookie Dough Ice Cream Cake 🍨

Introduction

This Chocolate Chip Cookie Dough Ice Cream Cake is a decadent no-bake dessert that combines layers of crunchy cookie crust, creamy vanilla ice cream, and irresistible cookie dough chunks. Topped with a rich chocolate ganache, this dessert is a show-stopper for birthdays, summer parties, or any occasion that calls for a cool, sweet treat. It’s as fun to make as it is to eat!

Ingredients

For the Crust:

• 🍫 2 cups chocolate sandwich cookie crumbs (like Oreos)
• 🥑 1/4 cup unsalted butter, melted

For the Cookie Dough:

• 🥑 1/2 cup unsalted butter, room temperature
• 🥧 1/2 cup brown sugar, packed
• 🍬 1/4 cup granulated sugar
• 💦 2 tablespoons milk
• 🍯 1 teaspoon vanilla extract
• 🍚 1 cup all-purpose flour
• 🍪 1 cup mini chocolate chips

For the Ice Cream Layers:

• 🍨 1.5 quarts vanilla ice cream, softened
• 🍨 1.5 quarts chocolate chip cookie dough ice cream, softened

For the Ganache:

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

Directions

1. Prepare the Crust:

1. Grease a 9-inch springform pan for easy removal.
2. Combine the chocolate sandwich cookie crumbs and melted butter in a medium bowl.
3. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
4. Freeze for 10 minutes to set.

2. Make the Cookie Dough:

1. In a large bowl, cream together the room-temperature butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the milk and vanilla extract, mixing until smooth.
3. Gradually add the flour and stir until a dough forms.
4. Fold in the mini chocolate chips and set aside.

3. Assemble the Ice Cream Layers:

1. Spread half of the softened vanilla ice cream evenly over the prepared crust.
2. Drop half of the cookie dough mixture in small chunks over the vanilla ice cream.
3. Freeze the cake for 1 hour to firm up the layer.
4. Spread the softened chocolate chip cookie dough ice cream evenly over the cookie dough layer.
5. Drop the remaining cookie dough mixture in small chunks over this layer.
6. Freeze again for 1 hour.
7. Spread the remaining vanilla ice cream evenly over the top.
8. Freeze for 4-6 hours, or overnight, until the cake is firm.

4. Make the Ganache:

1. Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer.
2. Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl.
3. Let the mixture sit for 2 minutes, then stir until smooth and glossy.

5. Finish and Serve:

1. Remove the ice cream cake from the springform pan.
2. Pour the ganache over the top, letting it drip slightly down the sides for a stunning finish.
3. Freeze for another 30 minutes to set the ganache.
4. Slice, serve, and enjoy this cool, creamy masterpiece!

Tips for Perfect Results

1. Softening Ice Cream: Allow the ice cream to soften at room temperature for 10-15 minutes before spreading to make assembly easier.
2. Prevent Sticky Dough: Chill the cookie dough for a few minutes if it becomes too sticky to handle.
3. Ganache Consistency: If the ganache seems too thick, add a teaspoon of warm cream at a time until it reaches the desired consistency.
4. Clean Slices: Run a sharp knife under warm water, wipe it dry, and slice the cake for clean, neat servings.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought cookie dough instead of homemade? A: Yes! Store-bought edible cookie dough works great as a time-saving alternative.

Q: How long does this ice cream cake need to freeze? A: For the best results, freeze the cake for at least 4-6 hours, but overnight is ideal for firmness.

Q: Can I make this cake ahead of time? A: Absolutely! This cake can be made up to 3 days in advance and kept in the freezer until serving.

Q: Can I substitute the ice cream flavors? A: Yes, feel free to use your favorite ice cream flavors to customize this recipe.

Common Mistakes and Solutions

1. Mistake: Ice cream layers are uneven.
   • Solution: Use a spatula to smooth out each layer evenly before freezing.
2. Mistake: Ganache is too runny or thick.
   • Solution: Let the ganache cool slightly before pouring, and adjust the consistency with a little extra cream if needed.
3. Mistake: Cake is too hard to slice.
   • Solution: Let the cake sit at room temperature for 5-10 minutes before slicing for easier cutting.

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