Chocolate Chip Cookie Dough Ice Cream Cake

Introduction

Indulgence reaches new heights with the creation of the Chocolate Chip Cookie Dough Ice Cream Cake. This dessert seamlessly combines rich chocolate cake, creamy ice cream, and sweet cookie dough for a delightful treat that will please any crowd. When I first made this cake, the reactions from my family were priceless. Each slice was a revelation, and it quickly became a favorite for birthdays and special occasions. The layers of chocolate cake paired with cookie dough ice cream created a balance that was not only delicious but also incredibly satisfying. If you’re looking for a show-stopping dessert that’s sure to impress, this recipe is definitely worth a try!

Ingredients

For the Chocolate Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
• 1 teaspoon baking soda
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 3/4 teaspoon vanilla extract
• 1/2 cup boiling water

For the Eggless Cookie Dough:

• 6 tablespoons unsalted butter, softened
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (heat-treated)
• 1-2 teaspoons milk (as needed)
• 1/2 cup mini chocolate chips

For the Ice Cream:

• 8 oz cream cheese, softened
• 1/2 cup brown sugar
• 1/8 cup milk
• 2 teaspoons vanilla extract
• 8 oz Cool Whip (or homemade whipped cream)
• 1/2 cup mini chocolate chips

Additional:

• 4-8 oz Cool Whip for icing
• Additional mini chocolate chips for decorating
• Chocolate sauce, for drizzling if desired

Instructions

1. Bake the Chocolate Cake:

• Preheat your oven to 300°F (150°C).
• In a large mixing bowl, combine the flour, sugar, cocoa powder, and baking soda.
• Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
• Gradually stir in the boiling water until the batter is well combined.
• Pour the batter evenly into two 8-inch cake pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool completely, then level the tops if necessary.

1. Prepare the Eggless Cookie Dough:

• In a bowl, cream together the softened butter and brown sugar until smooth.
• Mix in the vanilla extract.
• Gradually add the heat-treated flour, mixing until well combined. Adjust with milk to achieve the desired consistency.
• Stir in the mini chocolate chips.
• Form the dough into small balls and chill in the refrigerator.

1. Make the Ice Cream:

• In a mixing bowl, blend the cream cheese, brown sugar, milk, and vanilla extract until smooth.
• Gently fold in the Cool Whip and mini chocolate chips.
• Incorporate the chilled cookie dough balls into the mixture.

1. Assemble the Cake:

• Line a springform pan with parchment paper.
• Place one layer of chocolate cake in the pan.
• Spread a layer of the cookie dough ice cream mixture over the cake layer.
• Place the second cake layer on top of the ice cream.
• Freeze the cake until firm, about 2-3 hours.

1. Decorate:

• Once the cake is firm, remove it from the springform pan.
• Frost the cake with Cool Whip and decorate with additional mini chocolate chips.
• Drizzle with chocolate sauce if desired.

1. Serve:

• Allow the cake to sit at room temperature for a few minutes before slicing.
• Enjoy this indulgent and delicious Chocolate Chip Cookie Dough Ice Cream Cake!

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 380
• Sugar: 32g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Preparation Time

• Prep Time: 30 minutes
• Bake Time: 25-30 minutes
• Chill Time: 2-3 hours

How to Serve

• Serve chilled for a refreshing dessert experience.
• Slice the cake into wedges and serve with additional chocolate sauce drizzled on top.
• Pair with a scoop of vanilla ice cream for an extra treat.
• Garnish with whipped cream and chocolate shavings for an elegant presentation.
• Offer alongside coffee or milk for a classic pairing.

Additional Tips

1. Heat-Treating Flour: To heat-treat flour for cookie dough, spread it on a baking sheet and bake at 350°F (175°C) for 5-10 minutes to kill any harmful bacteria.
2. Softened Cream Cheese: Make sure your cream cheese is softened for a smooth ice cream mixture; leave it at room temperature for about 30 minutes.
3. Layering: Ensure the cake layers are completely cooled before assembling to prevent melting the ice cream.
4. Mix-Ins: Feel free to add other mix-ins like chopped nuts or different chocolate types to customize the flavor.
5. Storage: If not serving immediately, keep the cake covered in the freezer to maintain its shape and texture.

Recipe Variations

• Flavor Variations: Add flavors to the ice cream by mixing in some peppermint extract or espresso powder for a mocha twist.
• Nutty Delight: Incorporate chopped nuts like walnuts or pecans into the cookie dough for added texture.
• Different Frosting: Use chocolate ganache instead of Cool Whip for a richer finish.
• Dairy-Free Option: Substitute dairy ingredients with non-dairy alternatives to make the cake dairy-free.
• Mini Cakes: Make individual mini versions of this cake using cupcake tins instead of a springform pan.

Serving Suggestions

• Serve alongside fresh berries for a fruity contrast.
• Pair with a hot cup of coffee or iced latte to enhance the dessert’s flavors.
• Offer with a side of caramel sauce for added sweetness.
• Create a dessert platter with assorted mini desserts for variety.
• Serve with a dollop of whipped cream for an extra indulgent treat.

FAQ Section

1. Can I make this cake ahead of time?

• Yes, you can assemble the cake a day in advance and freeze it until you’re ready to serve.

1. How do I store leftovers?

• Keep any leftover cake covered in the freezer for up to a week.

1. Can I use regular chocolate cake instead?

• Absolutely! You can substitute the chocolate cake with any flavor cake you prefer.

1. What if I can’t find mini chocolate chips?

• You can chop regular chocolate chips into smaller pieces if needed.

1. Is it possible to make this cake gluten-free?

• Yes, substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.

1. Can I use homemade whipped cream instead of Cool Whip?

• Yes, homemade whipped cream works perfectly for this recipe.

1. How can I make the cake more chocolatey?

• Add cocoa powder to the ice cream mixture or use chocolate cake layers instead of vanilla.

1. What is the best way to slice this cake?

• Use a warm knife for clean cuts, wiping it between slices.

1. Can I add more cookie dough?

• Feel free to double the cookie dough recipe for a more substantial layer!

1. Is there a way to make this cake healthier?

• You can reduce the sugar and use whole grain flour for a healthier version.

Conclusion

The Chocolate Chip Cookie Dough Ice Cream Cake is a delightful dessert that combines the best of chocolate cake, cookie dough, and creamy ice cream into one fantastic treat. Perfect for celebrations or simply as an indulgence, this cake is sure to please everyone at the table. With its rich flavors and unique textures, it’s an unforgettable dessert that will have you coming back for seconds. Enjoy creating and sharing this dessert masterpiece with family and friends!

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