Description
This irresistible chocolate chip cookie dough ice cream cake combines layers of creamy ice cream and chunks of edible cookie dough for a delightful dessert. Dessert enthusiasts will savor each cool, indulgent bite of this crowd-pleasing treat.
Ingredients
Scale
- 1 batch chocolate chip cookie dough (homemade or store-bought)
- 1.5 quarts (1.4 L) vanilla ice cream
- 1/2 cup (85 g) chocolate chips
- 1 cup (120 g) crushed cookies (for crust)
- 1 cup (240 ml) whipped cream (optional, for topping)
Instructions
- Crush cookies into fine crumbs and firmly press into the bottom of a springform pan, creating an even, compact base layer.
- Allow vanilla ice cream to soften at room temperature for 10-15 minutes, then gently fold in scattered cookie dough chunks and chocolate chips throughout the mixture.
- Carefully spread the ice cream blend over the prepared cookie crust, using a spatula to create a smooth, level surface with minimal air pockets.
- Transfer the cake to the freezer and allow it to set completely, approximately 4-6 hours or overnight for optimal firmness.
- Before serving, remove the cake from the freezer and let it rest at room temperature for 5 minutes to slightly soften.
- Garnish with delicate dollops of whipped cream and sprinkle additional cookie dough pieces and chocolate chips across the top for a decorative finish.
- Slice the cake with a warm knife for clean, precise servings and enjoy the rich, creamy dessert immediately.
Notes
- Chill your springform pan beforehand to help the crust set faster and more evenly.
- Use room temperature ice cream to make folding in cookie dough easier without creating icy chunks.
- For a gluten-free version, swap regular cookies with gluten-free graham crackers or almond flour cookies.
- If you prefer less sweetness, use dark chocolate chips and reduce the amount of sugar in the cookie dough.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 45 mg