Are you ready to indulge in the ultimate frozen dessert? The Chocolate Chip Cookie Dough Ice Cream Dream Cake combines everything we love about cookies, cookie dough, and ice cream into one decadent treat. Perfect for warm-weather celebrations, birthday parties, or simply satisfying your sweet tooth, this no-bake masterpiece is easy to assemble and irresistibly delicious. Layers of cookie dough, creamy vanilla ice cream, and a rich chocolate ganache make this cake a dreamy dessert you’ll crave over and over again.
Ingredients:
For the Cookie Dough Layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup milk
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour (heat-treated for safety)
- ½ cup mini chocolate chips
For the Ice Cream Layer:
- 1.5 quarts vanilla ice cream, softened
For the Chocolate Ganache:
- 1 cup heavy cream
- 1½ cups dark chocolate chips
For Assembly:
- 1 cup crushed chocolate chip cookies (for crust)
- Extra mini chocolate chips and cookie pieces (optional, for garnish)
Preparation:
Step 1: Prepare the Crust
- Line the bottom of a 9-inch springform pan with parchment paper.
- Evenly press the crushed chocolate chip cookies into the bottom of the pan to form a firm crust. Set aside.
Step 2: Make the Cookie Dough Layer
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the milk and vanilla extract, mixing well.
- Gradually incorporate the heat-treated flour into the mixture until a dough forms.
- Gently fold in the mini chocolate chips.
- Press the cookie dough evenly over the prepared crust in the springform pan. Chill in the freezer while preparing the ice cream layer.
Step 3: Add the Ice Cream Layer
- Allow the vanilla ice cream to soften at room temperature until it is spreadable but not melted.
- Spread the softened ice cream evenly over the cookie dough layer, smoothing the top with a spatula.
- Cover the pan with plastic wrap or aluminum foil and freeze for 4-6 hours, or until the ice cream is completely firm.
Step 4: Prepare the Chocolate Ganache
- Place the dark chocolate chips in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate chips. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
- Allow the ganache to cool slightly, so it thickens but remains pourable.
Step 5: Assemble and Decorate
- Remove the frozen cake from the freezer and pour the cooled ganache over the ice cream layer, allowing it to spread and drip down the sides.
- Garnish the top with extra mini chocolate chips and cookie pieces for an added touch of texture and sweetness.
- Return the cake to the freezer and freeze for an additional 1-2 hours to set the ganache.
Step 6: Serve and Enjoy
- Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
- Use a sharp knife to cut slices, wiping the blade clean between cuts for neat portions.
Cooking Notes:
- Heat-treating flour: To make the flour safe for raw consumption, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or microwave it in a bowl for 1 minute, stirring halfway through.
- Ice cream flavor swaps: Feel free to experiment with different ice cream flavors, such as chocolate chip cookie dough, chocolate, or caramel swirl, to suit your preferences.
- Storage: Store leftover cake in the freezer, tightly covered, for up to 1 week.
Serving Suggestions:
- Serve this dreamy cake with a drizzle of caramel or chocolate sauce for added decadence.
- Pair it with a cold glass of milk or a hot cup of coffee for a delightful contrast of flavors.
- Top each slice with a dollop of whipped cream or a sprinkle of crushed cookies for a fancy finish.
Tips:
- Soften the ice cream just enough to spread easily without becoming too liquid, as this will help maintain distinct layers.
- Use a springform pan for easy removal and a clean presentation.
- For a more stable crust, mix the crushed cookies with 2 tablespoons of melted butter before pressing into the pan.
Prep Time: 30 minutes
Freezing Time: 6-8 hours
Total Time: 7-9 hours
Nutritional Information (per serving, assuming 12 servings):
- Calories: 450
- Protein: 6g
- Sodium: 140mg
FAQs:
Q1: Can I use store-bought cookie dough for this recipe?
Yes, you can use edible store-bought cookie dough if you’re short on time, but homemade dough allows you to control the ingredients and sweetness.
Q2: Can I make this cake ahead of time?
Absolutely! This cake can be prepared up to 2 days in advance. Just keep it tightly covered in the freezer until ready to serve.
Q3: How do I prevent the ganache from melting the ice cream?
Make sure the ganache has cooled to a lukewarm temperature before pouring it over the frozen ice cream layer.
Q4: What can I use instead of a springform pan?
If you don’t have a springform pan, use a deep cake pan lined with parchment paper that overhangs the edges for easy lifting.
Q5: Can I use a different crust?
Yes, graham cracker crumbs, crushed Oreos, or any cookie of your choice can be used for the crust.
Conclusion:
The Chocolate Chip Cookie Dough Ice Cream Dream Cake is a show-stopping dessert that brings together the best of cookie dough, ice cream, and chocolate ganache. With its creamy layers and rich textures, this no-bake treat is both easy to make and guaranteed to impress. Whether you’re hosting a party or indulging in a sweet craving, this dessert promises to be a delicious hit with every bite. Give it a try and let your taste buds dream big!
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Chocolate Chip Cookie Dough Ice Cream Dream Cake
- Total Time: 7-9 hours
Ingredients
Scale
Ingredients:
For the Cookie Dough Layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup milk
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour (heat-treated for safety)
- ½ cup mini chocolate chips
For the Ice Cream Layer:
- 1.5 quarts vanilla ice cream, softened
For the Chocolate Ganache:
- 1 cup heavy cream
- 1½ cups dark chocolate chips
For Assembly:
- 1 cup crushed chocolate chip cookies (for crust)
- Extra mini chocolate chips and cookie pieces (optional, for garnish)
Instructions
Preparation:
Step 1: Prepare the Crust
- Line the bottom of a 9-inch springform pan with parchment paper.
- Evenly press the crushed chocolate chip cookies into the bottom of the pan to form a firm crust. Set aside.
Step 2: Make the Cookie Dough Layer
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the milk and vanilla extract, mixing well.
- Gradually incorporate the heat-treated flour into the mixture until a dough forms.
- Gently fold in the mini chocolate chips.
- Press the cookie dough evenly over the prepared crust in the springform pan. Chill in the freezer while preparing the ice cream layer.
Step 3: Add the Ice Cream Layer
- Allow the vanilla ice cream to soften at room temperature until it is spreadable but not melted.
- Spread the softened ice cream evenly over the cookie dough layer, smoothing the top with a spatula.
- Cover the pan with plastic wrap or aluminum foil and freeze for 4-6 hours, or until the ice cream is completely firm.
Step 4: Prepare the Chocolate Ganache
- Place the dark chocolate chips in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate chips. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
- Allow the ganache to cool slightly, so it thickens but remains pourable.
Step 5: Assemble and Decorate
- Remove the frozen cake from the freezer and pour the cooled ganache over the ice cream layer, allowing it to spread and drip down the sides.
- Garnish the top with extra mini chocolate chips and cookie pieces for an added touch of texture and sweetness.
- Return the cake to the freezer and freeze for an additional 1-2 hours to set the ganache.
Step 6: Serve and Enjoy
- Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly for easier slicing.
- Use a sharp knife to cut slices, wiping the blade clean between cuts for neat portions.
Notes
Cooking Notes:
- Heat-treating flour: To make the flour safe for raw consumption, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or microwave it in a bowl for 1 minute, stirring halfway through.
- Ice cream flavor swaps: Feel free to experiment with different ice cream flavors, such as chocolate chip cookie dough, chocolate, or caramel swirl, to suit your preferences.
- Storage: Store leftover cake in the freezer, tightly covered, for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
Nutrition
- Calories: 450
- Sodium: 140mg
- Protein: 6g