Description
This Chocolate Chip Cookie Ice Cream Cake combines the best of both worlds: a freshly baked chocolate chip cookie base topped with creamy cookie dough ice cream, finished with Cool Whip, mini cookies, and a drizzle of rich chocolate sauce. Perfect for celebrations or any time you crave a decadent, cool dessert.
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
- 1.5 quarts cookie dough ice cream (store-bought or homemade)
Toppings
- 4 oz Cool Whip
- Mini Chips Ahoy cookies, for garnish
- Chocolate sauce (e.g., Smucker’s sundae syrup), for drizzle
Instructions
- Preheat 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 facilitate easy removal of the cookie base.
- Cream Butter and Sugars: Beat the salted butter, dark brown sugar, and granulated sugar together in a mixing bowl until the mixture is light and fluffy, about 3 to 4 minutes. This aerates the dough for a better texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture and mix thoroughly to combine well.
- Combine Dry Ingredients: Gradually stir in the all-purpose flour and baking soda until the dough is fully combined, making sure not to overmix to keep the cookie tender.
- Add Chocolate Chips: Fold the semi-sweet chocolate chips evenly throughout the dough for that classic chocolate chip cookie flavor.
- Shape and Bake Dough: Press the cookie dough evenly 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.
- Cool Cookie Base: Allow the baked cookie to cool mostly in the pan, then transfer it to a wire rack to cool completely to room temperature.
- Soften Ice Cream: While the cookie cools, let the cookie dough ice cream soften slightly at room temperature so it is easy to spread.
- Assemble Ice Cream Layer: Place the cooled cookie base back into the springform pan and spread the softened ice cream evenly over it. Freeze the cake until the ice cream layer is solid, ensuring it holds shape.
- Decorate Cake: Remove the cake from the pan carefully. Pipe or spoon the Cool Whip around the edges, then garnish the top with Mini Chips Ahoy cookies and drizzle with chocolate sauce for extra flavor and decoration.
- Store and Serve: Store the assembled ice cream cake 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 optimal texture.
Notes
- Ensure the cookie base is completely cool before adding the ice cream to prevent melting.
- You can substitute cookie dough ice cream with your favorite ice cream flavor if desired.
- If you don’t have a springform pan, use a regular 9-inch cake pan lined well with parchment paper.
- Letting the cake sit at room temperature before slicing improves texture and makes cutting easier.
- Store leftovers tightly wrapped in the freezer and consume within one week for best freshness.
