Oh, dear reader, let us embark on a delightful journey into the world of dessert with this whimsical creation: the Chocolate Chip Cookie Dough Ice Cream Cake. What an invigorating combination it offers! Imagine, if you will, layers of moist chocolate cake intermingling with rich, creamy ice cream, all generously studded with sweet, delectable cookie dough. This dessert is nothing short of a celebration in every bite.
One of the treasures of this cake is its versatility. Whether you are hosting a lively gathering or just treating yourself after a long day, this cake is sure to elicit smiles and laughter. It ticks all the boxes—decadent, creamy, and utterly delicious—making it a perfect cake for birthdays, holidays, or any moment that calls for a little extra joy.
Moreover, this treat provides an opportunity for creativity in the kitchen. As you layer cake, ice cream, and cookie dough, you can make it your own! Use your favorite ice cream flavors or add some nuts for a delightful crunch. The world is your oyster, dear friend! So let’s don our aprons and create this masterpiece step by step.
How to Make Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients:
1 cup flour (for cake)
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water
6 tbsp butter (for cookie dough)
1/2 cup brown sugar (for cookie dough)
1 tsp vanilla extract (for cookie dough)
1 cup flour (heat treated, for cookie dough)
1–2 tsp milk (for cookie dough)
1/2 cup mini chocolate chips (for cookie dough)
8 oz cream cheese, softened
1/2 cup brown sugar (for ice cream)
1/8 cup milk (for ice cream)
2 tsp vanilla extract (for ice cream)
8 oz Cool Whip (or homemade whipped cream)
1/2 cup mini chocolate chips (for ice cream)
4–8 oz Cool Whip for icing
Additional mini chocolate chips for decorating
Chocolate sauce, if desired
Directions:
First, preheat your oven to a gentle 300°F. In a large mixing bowl, combine all the dry ingredients for the chocolate cake—flour, sugar, cocoa powder, and baking soda.
Next, blend in the egg, buttermilk, oil, and vanilla until everything is smooth and lovely. Then, gradually stir in the boiling water until the mixture is well combined.
Pour this luscious batter into two 8-inch cake pans. Now, my dear, we will place them in the oven to bake for 25 to 30 minutes. Allow them to cool before leveling the tops.
While the cake cools, let’s create the eggless cookie dough. Cream together the butter and brown sugar until heavenly. Add in that lovely vanilla, then gradually mix in the flour and milk until it is well blended. Stir in those mini chocolate chips for a delicious surprise.
Roll the cookie dough into small balls and pop them into the refrigerator to chill.
For the ice cream layer, blend the softened cream cheese, brown sugar, milk, and vanilla until it is smooth and creamy. Gently fold in the Cool Whip and mini chocolate chips, then incorporate the chilled cookie dough balls.
Now, it’s time to assemble! Line a springform pan with parchment paper for neatness. Layer your chocolate cake and ice cream mixture alternately, freezing each layer before adding the next.
Once you have constructed this beautiful creation, freeze the cake until firm. When you are ready to serve, decorate with the remaining Cool Whip, extra chocolate chips, and if you wish, a drizzle of chocolate sauce.
How to Serve Chocolate Chip Cookie Dough Ice Cream Cake
Serving this delightful Chocolate Chip Cookie Dough Ice Cream Cake is truly a celebration! As you slice through the layers of chocolate goodness and creamy ice cream, your guests will simply be mesmerized. Serve each slice on a lovely plate and watch the gleam in their eyes as they discover the cookie dough bites nestled within.
For the ultimate presentation, add a dollop of Cool Whip on top of each slice. You might sprinkle a few extra chocolate chips around the plate or even a drizzle of chocolate sauce atop the cake itself. It makes for a splendid visual feast that complements the delightful flavors.
Pair your cake with a refreshing drink or a cup of coffee to balance the sweetness. This cake promises to be the highlight of any gathering, leaving everyone asking for seconds and the recipe!
Additional Tips:
Ensure your cookie dough is well-chilled for the best texture and flavor.
Feel free to use different ice cream flavors like vanilla or mint chocolate chip to create your own spin on this classic.
Be careful when layering the cake; a sharp knife will serve you well for clean slices.
Nutrition Facts:
Each slice of this indulgent cake is around 572 calories, packed with flavor and rich dessert goodness. This cake serves 10 to 12 guests, making it perfect for sharing with friends and family.
FAQ Section
Q: Can I make this cake in advance?
A: Absolutely! This cake can be assembled a day ahead. Just cover it well and store it in the freezer until you are ready to serve.
Q: What if I don’t have Cool Whip?
A: You can make homemade whipped cream using heavy cream, sugar, and vanilla extract – simply whip until soft peaks form!
Q: How can I store leftovers?
A: This cake can be kept in the freezer. Just wrap it well in plastic wrap or foil to keep it fresh.
Enjoy your adventures in baking, and indulge in the sheer joy of this Chocolate Chip Cookie Dough Ice Cream Cake! Happy baking!
Print Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients
1 cup flour (for cake)
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water
6 tbsp butter (for cookie dough)
1/2 cup brown sugar (for cookie dough)
1 tsp vanilla extract (for cookie dough)
1 cup flour (heat treated, for cookie dough)
1–2 tsp milk (for cookie dough)
1/2 cup mini chocolate chips (for cookie dough)
8 oz cream cheese, softened
1/2 cup brown sugar (for ice cream)
1/8 cup milk (for ice cream)
2 tsp vanilla extract (for ice cream)
8 oz Cool Whip (or homemade whipped cream)
1/2 cup mini chocolate chips (for ice cream)
4–8 oz Cool Whip for icing
Additional mini chocolate chips for decorating
Chocolate sauce, if desired
Instructions
First, preheat your oven to a gentle 300°F. In a large mixing bowl, combine all the dry ingredients for the chocolate cake—flour, sugar, cocoa powder, and baking soda.
Next, blend in the egg, buttermilk, oil, and vanilla until everything is smooth and lovely. Then, gradually stir in the boiling water until the mixture is well combined.
Pour this luscious batter into two 8-inch cake pans. Now, my dear, we will place them in the oven to bake for 25 to 30 minutes. Allow them to cool before leveling the tops.
While the cake cools, let’s create the eggless cookie dough. Cream together the butter and brown sugar until heavenly. Add in that lovely vanilla, then gradually mix in the flour and milk until it is well blended. Stir in those mini chocolate chips for a delicious surprise.
Roll the cookie dough into small balls and pop them into the refrigerator to chill.
For the ice cream layer, blend the softened cream cheese, brown sugar, milk, and vanilla until it is smooth and creamy. Gently fold in the Cool Whip and mini chocolate chips, then incorporate the chilled cookie dough balls.
Now, it’s time to assemble! Line a springform pan with parchment paper for neatness. Layer your chocolate cake and ice cream mixture alternately, freezing each layer before adding the next.
Once you have constructed this beautiful creation, freeze the cake until firm. When you are ready to serve, decorate with the remaining Cool Whip, extra chocolate chips, and if you wish, a drizzle of chocolate sauce.
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