Description
Layered chocolate chip cookie dough ice cream cake combines classic dessert elements with creamy indulgence. Sweet frozen treat delights guests with rich flavors and smooth textures you’ll savor to the last delicious bite.
Ingredients
Scale
Cake Base:
- 24 Oreo cookies, crushed
- 1/4 cup (4 tablespoons) unsalted butter, melted
Chocolate Chip Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup chocolate chips
Ice Cream Layer:
- 1.5 quarts vanilla ice cream, softened
- 1/2 cup chocolate chips
Instructions
- Craft a robust foundation by pulverizing Oreo cookies and blending with melted butter. Press the crumbly mixture firmly into a 9-inch springform pan’s base. Chill in freezer for 10 minutes to solidify the crust.
- Neutralize flour’s potential bacteria by spreading it on a baking sheet and roasting at 350F for precisely 5 minutes. Cream butter with brown and granulated sugars until achieving a fluffy texture. Incorporate vanilla and milk, then fold in the sanitized flour. Gently mix mini chocolate chips throughout the dough. Create small dough spheres for later decoration.
- Carefully distribute half of the softened vanilla ice cream across the chilled crust. Strategically scatter prepared cookie dough chunks throughout the initial ice cream layer. Smoothly cover with remaining ice cream, ensuring an even surface. Transfer to freezer for minimum 4 hours until completely solidified.
- Prepare optional chocolate ganache by heating cream until it reaches steaming point. Pour over chocolate chips, whisking until achieving a glossy, uniform consistency. Allow slight cooling before drizzling atop the frozen cake.
- After ganache sets (approximately 15 minutes), artfully arrange reserved cookie dough balls and additional chocolate chips as garnish. Slice and serve immediately for optimal texture and flavor.
Notes
- Heat-treat flour meticulously by spreading it evenly on a baking sheet to eliminate potential bacteria and ensure food safety for the edible cookie dough.
- Create uniform cookie dough balls by using a small cookie scoop or dampened hands to maintain consistent size and professional appearance when decorating.
- Soften ice cream at room temperature for 5-10 minutes before spreading to achieve smooth, easy-to-manipulate layers without breaking the cake’s structure.
- Chill the springform pan beforehand to help the cookie crust set faster and prevent unwanted melting during assembly, ensuring a crisp base for the ice cream cake.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 186
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg