Description
Indulge in this delicious Chocolate Chip Cookie Dough Ice Cream Cake, featuring rich chocolate layers, eggless cookie dough, and creamy ice cream. Perfect for any celebration or as a special treat!
Ingredients
Scale
For the Chocolate Cake:
- 1 cup flour
- 1 cup sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
For the Eggless Cookie Dough:
- 6 tbsp butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup flour (heat treated)
- 1–2 tsp milk
- 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 tsp 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, if desired
Instructions
- Bake the Chocolate Cake:
- Preheat your oven to 300°F (150°C).
- In a large bowl, mix the flour, sugar, cocoa powder, and baking soda.
- Blend in the egg, buttermilk, vegetable oil, and vanilla extract 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 needed.
- Prepare the Eggless Cookie Dough:
- In a bowl, cream together the 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.
- Make the Ice Cream:
- 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.
- 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.
- Decorate:
- Once firm, remove the cake from the springform pan.
- Frost with Cool Whip and decorate with additional mini chocolate chips.
- Drizzle with chocolate sauce if desired.
- 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!
Notes
- Make sure to heat treat the flour for the cookie dough for safe consumption.
- You can substitute the Cool Whip with homemade whipped cream for a fresher taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 60mg