Indulge in the ultimate dessert with our Chocolate Chip Cookie Dough Ice Cream Cake. This heavenly creation combines layers of rich chocolate chip cookie dough, creamy vanilla ice cream, and a decadent chocolate ganache. Perfect for birthdays, celebrations, or simply treating yourself, this ice cream cake is a showstopper that promises to satisfy every sweet tooth. Let’s dive into this delightful recipe and make a dessert to remember!
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 2 tablespoons milk (if needed)
For the Ice Cream Layers:
- 1 quart vanilla ice cream, softened
- 1 quart chocolate chip ice cream, softened
For the Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Directions
- Make the Cookie Dough:
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing until combined.
- Fold in the mini chocolate chips.
- If the dough is too thick, add milk a tablespoon at a time until the desired consistency is reached.
- Form the Base Layer:
- Line an 8-inch springform pan with parchment paper.
- Press half of the cookie dough into the bottom of the pan to form an even layer. Freeze for 30 minutes.
- Add the Ice Cream Layers:
- Spread the softened vanilla ice cream over the cookie dough layer, smoothing it out with a spatula. Freeze for 1 hour.
- Spread the softened chocolate chip ice cream over the vanilla layer, smoothing it out. Freeze for another hour.
- Add the Top Cookie Dough Layer:
- Crumble the remaining cookie dough over the top ice cream layer, pressing gently to adhere. Freeze for at least 2 hours, or until firm.
- Make the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Assemble the Cake:
- Remove the cake from the freezer and release it from the springform pan.
- Pour the ganache over the top of the cake, allowing it to drip down the sides. Smooth with a spatula if needed.
- Return the cake to the freezer for 30 minutes, or until the ganache is set.
- Serve:
- Let the cake sit at room temperature for 10-15 minutes before slicing.
- Cut into slices and enjoy!
How to Prepare
The key to this delicious cake is allowing each layer to freeze adequately before adding the next, ensuring distinct and defined layers. Using softened ice cream makes spreading easier and helps the layers adhere better. The cookie dough should be pressed firmly to create a sturdy base and a delicious topping.
Preparation Time
- Prep time: 30 minutes
- Cook time: 30 minutes (for ganache and cookie dough)
- Freeze time: 4-5 hours
- Total time: 5-6 hours
- Servings: Serves 12-14 people
FAQs
- Can I use different ice cream flavors? Absolutely! Feel free to mix and match your favorite ice cream flavors.
- How long can I store the cake? The ice cream cake can be stored in the freezer, covered, for up to a week.
- Can I use store-bought cookie dough? Yes, for a quicker option, you can use pre-made cookie dough.
- What if I don’t have a springform pan? A regular cake pan lined with parchment paper will work, though releasing the cake might be more challenging.
- Can I add other toppings? Yes, you can top the cake with whipped cream, more chocolate chips, or sprinkles for added flair.
Enjoy the delightful combination of cookie dough and ice cream in this Chocolate Chip Cookie Dough Ice Cream Cake, a dessert that’s sure to impress and satisfy!