Description
This Chocolate Chip Cookie Dough Ice Cream Cake features layers of edible cookie dough crust and cookie dough balls folded into creamy vanilla ice cream, topped with a rich dark chocolate ganache. Perfect for celebrations or summer treats, this no-bake cake combines textures and flavors loved by cookie dough and ice cream fans alike.
Ingredients
Edible Cookie Dough Balls
- 1 and ¼ cups all purpose flour
- ½ cup unsalted butter, cold
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2-4 tablespoon milk
- ½ cup mini semisweet chocolate chips
Edible Cookie Dough Crust
- 2 and ½ cups all purpose flour
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoon pure vanilla extract
- ½ teaspoon salt
- ¼ cup milk
- 2 cups semisweet chocolate chips
Cookie Dough Ice Cream Filling
- 1.5 L carton vanilla ice cream, softened
- 1 and ½ cups Edible cookie dough balls (recipe above)
- 1 cup mini semisweet chocolate chips
Ganache Topping
- 1 cup dark chocolate chips
- ½ cup heavy cream
Optional Toppings
- Whipped Cream
- Extra cookie dough balls
- Mini chocolate chips
Instructions
- Baking the Flour: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat. Spread 1 and ¼ cups of flour evenly on the baking sheet and bake for 5 minutes. Transfer the baked flour to a separate bowl and allow it to cool. Then spread 2 and ½ cups of flour on the same baking sheet and bake for 10 minutes, then cool.
- Making the Edible Cookie Dough Balls: Microwave the cold butter for 15-25 seconds until half melted. In a stand mixer or with a hand mixer, beat the butter with both sugars on medium speed until fluffy, about 4-5 minutes. Add vanilla extract, 1 and ¼ cups of baked flour, and salt. If the dough is crumbly, add milk a tablespoon at a time until large clumps form. Mix in mini chocolate chips on low speed. Scoop out ½ teaspoon portions, roll into balls, and place on a lined baking sheet. Chill until ready.
- Preparing the Edible Cookie Dough Crust: Line the bottom of a 9-inch springform pan with parchment rounds and grease the sides. Microwave cold butter for 30 seconds until half melted. Beat butter with sugars on medium-high speed until combined, about 4-5 minutes. Add vanilla, 2 and ½ cups baked flour, and salt. Add milk gradually if dough is crumbly. Mix in chocolate chips. Press dough evenly into the bottom and sides of the pan. Freeze while preparing the filling.
- Making the Cookie Dough Ice Cream Filling: Scrape softened vanilla ice cream into a large bowl. Add 1 and ½ cups chilled cookie dough balls and mini chocolate chips. Fold gently until combined. Pour over frozen cookie dough crust and spread evenly. Cover with plastic wrap directly touching the surface and freeze for 6-8 hours or overnight.
- Preparing the Ganache Topping: In a heatproof bowl, microwave dark chocolate chips and heavy cream in 30-second intervals for about 1 minute. Stir until smooth and silky. Let ganache cool completely for 1-2 hours, stirring occasionally to prevent it from being warm to avoid melting the ice cream surface.
- Assembling the Cake: Run a sharp knife around the springform pan edges, then carefully remove the pan ring. Pour the cooled ganache evenly over the ice cream surface. Return cake to freezer for 30 minutes to 1 hour to set the ganache. Remove cake and place on a serving platter. Pipe whipped cream around edges with a large star tip and decorate with remaining cookie dough balls and mini chocolate chips. Keep cake frozen until serving.
Notes
- Storage: Store leftovers in an airtight container in the freezer for up to one week.
- Slicing: Use a sharp knife dipped in hot water and wiped dry to cut the cake cleanly.
- Vanilla Ice Cream: Soften ice cream at room temperature for about 30 minutes until it reaches soft-serve consistency for easier mixing.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
