Description
Rich layers of chocolate chip cookie dough ice cream meld perfectly in this indulgent dessert. Cool slices reveal a creamy dream that satisfies sweet cravings, promising pure deliciousness you’ll savor with each blissful bite.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 1 1/2 quarts vanilla ice cream
- 1 1/2 cups heavy cream
- 1 cup mini chocolate chips
- 1 cup all-purpose flour (heat-treated)
- 1 cup whole milk
- 1 cup brown sugar
- 1 cup boiling water
- 1 cup crushed chocolate sandwich cookies
- 1 cup edible cookie dough chunks
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips
Baking and Binding Ingredients:
- 3/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1/2 cup melted butter
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
Flavoring and Finishing Ingredients:
- 3 tablespoons powdered sugar
- 2 tablespoons milk
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract (3 times in recipe)
Instructions
- Craft the foundation by pulverizing chocolate cookies into fine crumbs and blending with melted butter. Press mixture firmly into a 9-inch springform pan’s base, creating a compact crust. Chill in freezer for 15 minutes to solidify.
- Neutralize flour’s potential bacteria by spreading it on a baking sheet and heating at 350°F for 5 minutes. Allow to cool completely. Whip butter and brown sugar until fluffy, incorporating vanilla and milk. Fold in treated flour and miniature chocolate chips. Create small dough spheres for garnishing and refrigerate. Distribute remaining dough chunks across prepared crust.
- Retrieve softened vanilla ice cream and spread uniformly over cookie dough layer. Gently fold additional miniature chocolate chips throughout the ice cream surface. Transfer to freezer and allow 2-3 hours for complete solidification.
- Embellish the frozen surface by drizzling rich chocolate syrup in elegant patterns. Strategically place reserved cookie dough spheres across the top. Optional: Add delicate swirls of whipped cream for enhanced visual appeal.
- Before serving, allow cake to rest at room temperature for 3-4 minutes, enabling smoother slicing and easier portion separation.
Notes
- Heat-treat flour in the oven to eliminate potential bacteria, ensuring a safe and delicious edible cookie dough layer.
- Soften ice cream at room temperature for 5-10 minutes before spreading to create smooth, even layers without tearing the base.
- Cover the cake with plastic wrap directly touching the surface to prevent ice crystals and freezer burn during chilling.
- Prepare the cake up to 3 days in advance, keeping it well-wrapped in the freezer for a stress-free dessert option.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg