Description
This Chocolate Chip Cookie Ice Cream Cake combines the best of both worlds – a warm, freshly baked chocolate chip cookie base topped with creamy, soft cookie dough ice cream, finished with Cool Whip, Mini Chips Ahoy cookies, and a drizzle of rich chocolate sauce. Perfect for summer celebrations or any time you want an indulgent layered dessert that satisfies both cookie and ice cream cravings.
Ingredients
Scale
Cookie Base
- ¾ cup salted butter, room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ cups semi-sweet chocolate chips
Ice Cream Layer and Toppings
- 1.5 quarts cookie dough ice cream (store-bought or homemade)
- 4 oz Cool Whip
- Mini Chips Ahoy cookies, for garnish
- Chocolate sauce (e.g., Smucker’s sundae syrup), for drizzle
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ease removal after baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the room temperature salted butter together with dark brown sugar and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes. This aerates the dough, helping it rise properly.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing well until fully combined and smooth.
- Mix Dry Ingredients: Stir in the all-purpose flour and baking soda gently until the dough is just combined with no streaks of flour remaining.
- Fold in Chocolate Chips: Evenly fold in the semi-sweet chocolate chips throughout the cookie dough to ensure delicious pockets of chocolate in every bite.
- Press Dough and Bake: Press the cookie dough evenly and firmly into the prepared springform pan. Bake in the preheated oven for 18 to 20 minutes, or until the edges are lightly golden and the center is set but still soft.
- Cool the Cookie Base: Allow the cookie to cool mostly in the pan to set, then transfer it to a wire rack to cool completely. This prevents the ice cream from melting when assembled.
- Soften Ice Cream: While the cookie is cooling, let the cookie dough ice cream soften slightly at room temperature for easier spreading.
- Assemble Ice Cream Layer: Once the cookie base is completely cooled, place it back into the springform pan. Spread the softened cookie dough ice cream evenly over the cookie layer, creating a smooth, thick ice cream cake centerpiece. Freeze the cake until the ice cream is solid again.
- Decorate: Remove the cake from the springform pan. Pipe or spoon Cool Whip around the edges, then garnish with Mini Chips Ahoy cookies and drizzle with chocolate sauce to enhance flavor and presentation.
- Serve and Store: Keep the ice cream cake stored in the freezer until ready to serve. Before slicing, let the cake sit at room temperature for about 10 minutes to soften slightly for easier cutting and serving.
Notes
- Make sure the cookie base is completely cooled before adding ice cream to prevent melting and sogginess.
- You can substitute cookie dough ice cream with any ice cream flavor you prefer for customization.
- If you don’t have a springform pan, use a removable bottom cake pan and line it well for easy removal.
- Allow the cake to soften slightly before cutting to get clean slices.
- Store leftovers tightly covered in the freezer for up to 3 days to maintain texture and flavor.
