Description
This Chocolate Chip Cookie Dough Ice Cream Cake combines a crisp cookie crust, creamy layers of vanilla and chocolate chip cookie dough ice cream, and a generous topping of homemade chocolate chip cookie dough chunks. Perfectly layered and frozen to firm perfection, this dessert is a delightful treat for any occasion and serves 12.
Ingredients
Scale
Crust
- 1 ½ cups chocolate chip cookies (about 20 cookies), crushed
- 5 tablespoons unsalted butter, melted
Ice Cream Layers
- 1.5 quarts vanilla ice cream, softened
- 1.5 quarts chocolate chip cookie dough ice cream, softened
Cookie Dough Chunks
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup mini chocolate chips (optional)
Instructions
- Prepare the Cookie Crust: Combine the crushed chocolate chip cookies with the melted butter until well mixed. Press the mixture evenly into the bottom of a 9-inch springform pan. Place the crust in the freezer for about 10 minutes to set firmly.
- Layer Vanilla Ice Cream: Let the vanilla ice cream soften for 10-15 minutes. Spread it evenly over the frozen cookie crust, smoothing the surface with a spatula. Freeze the pan for 30-45 minutes until the vanilla layer is firm.
- Make Cookie Dough Chunks: In a bowl, mix the all-purpose flour, brown sugar, granulated sugar, salt, and softened butter until the dough is crumbly but sticks together. Fold in mini chocolate chips if using. Chill the dough in the fridge while the vanilla layer sets.
- Layer Chocolate Chip Cookie Dough Ice Cream: Once the vanilla layer is firm, spread the softened chocolate chip cookie dough ice cream evenly on top. Smooth the surface and freeze again for 30-45 minutes until solid.
- Add Cookie Dough Topping: Sprinkle the prepared cookie dough chunks over the top of the ice cream cake, pressing some chunks lightly into the ice cream for better adherence.
- Final Freeze: Freeze the completed cake for at least 4 hours or overnight to allow all layers to fully set before serving.
Notes
- Make sure to soften the ice cream slightly for easier spreading and even layers.
- Use a springform pan for easy removal of the ice cream cake.
- For crispier texture in the crust, pulse cookies into smaller crumbs but not too finely ground.
- Cookie dough chunks can be made ahead and stored in the refrigerator until ready to use.
- Keep the cake well wrapped in plastic wrap or an airtight container to prevent ice crystals from forming.
- Let the cake sit at room temperature for 5-10 minutes before slicing for easier cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
