Introduction:
If you love the rich combination of chocolate cake, creamy ice cream, and indulgent cookie dough, this Chocolate Chip Cookie Dough Ice Cream Cake is the dessert of your dreams! Perfect for celebrations or just because, this decadent treat layers moist chocolate cake with creamy ice cream loaded with cookie dough chunks. Topped with whipped cream, mini chocolate chips, and optional chocolate sauce, this cake is sure to impress!
Ingredients:
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 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 butter, softened
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
For the Ice Cream Layer:
- 8 oz cream cheese, softened
- 1/2 cup brown sugar, packed
- 1/8 cup milk
- 2 teaspoons vanilla extract
- 8 oz Cool Whip or homemade whipped cream
- 1/2 cup mini chocolate chips
Additional:
- 48 oz Cool Whip for icing
- Mini chocolate chips for decoration
- Chocolate sauce (optional)
Instructions:
Step 1: Bake the Chocolate Cake
Preheat your oven to 300°F (150°C). Grease and line two 8-inch round cake pans with parchment paper.
-
- In a mixing bowl, whisk together 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 to thin the batter.
- Pour the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely on wire racks.
Step 2: Prepare the Eggless Cookie Dough
While the cake is baking, prepare the cookie dough.
-
- In a bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the vanilla extract.
- Stir in the heat-treated flour and milk until smooth.
- Fold in the mini chocolate chips.
- Form the dough into small balls (about 1/2-inch in size) and chill them in the refrigerator while preparing the ice cream layer.
Step 3: Make the Ice Cream Layer
In a large mixing bowl, beat together the softened cream cheese, brown sugar, milk, and vanilla extract until smooth and creamy.
-
- Gently fold in the Cool Whip (or homemade whipped cream) until fully combined.
- Stir in the mini chocolate chips and the chilled cookie dough balls.
Step 4: Assemble the Ice Cream Cake
Line a 9-inch springform pan with parchment paper for easy removal.
-
- Place one of the cooled chocolate cake layers at the bottom of the pan.
- Spread the cookie dough ice cream mixture evenly over the cake layer.
- Place the second chocolate cake layer on top of the ice cream.
- Cover the pan and freeze the cake for 2-3 hours, or until the ice cream is firm.
Step 5: Decorate the Cake
Once the cake has fully set, remove it from the springform pan and place it on a serving platter.
-
- Frost the entire cake with Cool Whip.
- Sprinkle mini chocolate chips on top for decoration.
- Drizzle chocolate sauce over the cake if desired.
Step 6: Serve
Let the cake sit at room temperature for about 5 minutes before slicing.
-
- Serve immediately and enjoy this indulgent, creamy, and chocolatey treat!
Cooking Note:
- To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes to kill any potential bacteria.
- For a fun twist, you can use flavored ice cream or add mix-ins like chopped nuts or extra cookie dough chunks.
Serving Suggestions:
- Serve this ice cream cake for birthdays, celebrations, or special occasions when you want to impress with a delicious homemade dessert.
- Pair it with a scoop of vanilla or chocolate ice cream for an extra indulgent treat!
Tips:
- To make slicing easier, dip a knife in hot water and wipe it dry between each slice.
- You can prepare the cookie dough and cake layers in advance and assemble the cake on the day of serving.
Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
4 hours 15 minutes (including chilling time)
Servings:
12 servings
Nutritional Information (per serving):
- Calories: 600 kcal
- Protein: 6g per serving
- Sodium: 360 mg per serving
Conclusion:
This Chocolate Chip Cookie Dough Ice Cream Cake combines the best of both worlds: rich chocolate cake, creamy ice cream, and chunks of eggless cookie dough. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake will satisfy every dessert lover’s dream. Enjoy the perfect blend of textures and flavors in this irresistible frozen treat!
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Chocolate Chip Cookie Dough Ice Cream Cake
- Total Time: 4 hours 15 minutes
Description
If you love the rich combination of chocolate cake, creamy ice cream, and indulgent cookie dough, this Chocolate Chip Cookie Dough Ice Cream Cake is the dessert of your dreams! Perfect for celebrations or just because, this decadent treat layers moist chocolate cake with creamy ice cream loaded with cookie dough chunks. Topped with whipped cream, mini chocolate chips, and optional chocolate sauce, this cake is sure to impress!
Ingredients
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 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 butter, softened
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 2 tablespoons milk
- 1/2 cup mini chocolate chips
For the Ice Cream Layer:
- 8 oz cream cheese, softened
- 1/2 cup brown sugar, packed
- 1/8 cup milk
- 2 teaspoons vanilla extract
- 8 oz Cool Whip or homemade whipped cream
- 1/2 cup mini chocolate chips
Additional:
- 48 oz Cool Whip for icing
- Mini chocolate chips for decoration
- Chocolate sauce (optional)
Instructions
Step 1: Bake the Chocolate Cake
Preheat your oven to 300°F (150°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a mixing bowl, whisk together 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 to thin the batter.
- Pour the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely on wire racks.
Step 2: Prepare the Eggless Cookie Dough
While the cake is baking, prepare the cookie dough.
- In a bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the vanilla extract.
- Stir in the heat-treated flour and milk until smooth.
- Fold in the mini chocolate chips.
- Form the dough into small balls (about 1/2-inch in size) and chill them in the refrigerator while preparing the ice cream layer.
Step 3: Make the Ice Cream Layer
In a large mixing bowl, beat together the softened cream cheese, brown sugar, milk, and vanilla extract until smooth and creamy.
- Gently fold in the Cool Whip (or homemade whipped cream) until fully combined.
- Stir in the mini chocolate chips and the chilled cookie dough balls.
Step 4: Assemble the Ice Cream Cake
Line a 9-inch springform pan with parchment paper for easy removal.
- Place one of the cooled chocolate cake layers at the bottom of the pan.
- Spread the cookie dough ice cream mixture evenly over the cake layer.
- Place the second chocolate cake layer on top of the ice cream.
- Cover the pan and freeze the cake for 2-3 hours, or until the ice cream is firm.
Step 5: Decorate the Cake
Once the cake has fully set, remove it from the springform pan and place it on a serving platter.
- Frost the entire cake with Cool Whip.
- Sprinkle mini chocolate chips on top for decoration.
- Drizzle chocolate sauce over the cake if desired.
Step 6: Serve
Let the cake sit at room temperature for about 5 minutes before slicing.
- Serve immediately and enjoy this indulgent, creamy, and chocolatey treat!
Notes
Cooking Note:
- To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes to kill any potential bacteria.
- For a fun twist, you can use flavored ice cream or add mix-ins like chopped nuts or extra cookie dough chunks.
Serving Suggestions:
- Serve this ice cream cake for birthdays, celebrations, or special occasions when you want to impress with a delicious homemade dessert.
- Pair it with a scoop of vanilla or chocolate ice cream for an extra indulgent treat!
Tips:
- To make slicing easier, dip a knife in hot water and wipe it dry between each slice.
- You can prepare the cookie dough and cake layers in advance and assemble the cake on the day of serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 12
- Calories: 600 kcal
- Sodium: 360 mg per serving
- Protein: 6g per serving