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Chocolate Chip Cookie Ice Cream Cake

Chocolate Chip Cookie Ice Cream Cake
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This Chocolate Chip Cookie Ice Cream Cake is the ultimate dessert mashup, combining a chewy chocolate chip cookie base, creamy cookie dough ice cream, and indulgent toppings like whipped cream, mini cookies, and chocolate drizzle. It’s perfect for birthdays, summer parties, or whenever you’re craving a sweet treat that’s as fun to make as it is to eat!

Ingredients

Scale

For the Cookie Base:

  • 3/4 cup salted butter (room temperature)
  • 3/4 cup dark brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/4 cups semi-sweet chocolate chips

For the Ice Cream Layer:

  • 1.5 quarts cookie dough ice cream (softened slightly)

For the Toppings:

  • 4 oz Cool Whip (or homemade whipped cream)
  • Mini Chips Ahoy cookies (chopped or whole)
  • Chocolate sauce (e.g., Smucker’s Chocolate Sundae Syrup)

Instructions

Step 1: Make the Cookie Base

  1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 3–4 minutes).
  3. Add the egg and vanilla extract, mixing until fully combined. Gradually mix in the flour and baking soda until a thick dough forms. Stir in chocolate chips.
  4. Press the dough evenly into the prepared pan. Bake for 18–20 minutes or until edges are golden brown. Cool completely on a wire rack.

Step 2: Assemble the Ice Cream Cake

  1. Once the cookie base is fully cooled, place it back into the springform pan. Spread softened cookie dough ice cream evenly over the cookie base using a spatula. Smooth out any uneven spots.
  2. Cover tightly with plastic wrap or foil and freeze for at least 4–6 hours until firm.

Step 3: Decorate

  1. Remove the frozen cake from the springform pan. Pipe or spread Cool Whip around the edges of the cake for decoration.
  2. Sprinkle chopped Mini Chips Ahoy cookies on top and drizzle generously with chocolate sauce.

Step 4: Serve

Let the cake sit at room temperature for about 10 minutes before slicing to ensure clean cuts. Use a warm knife for easier slicing.

Notes

Serving Suggestions: Serve chilled with extra whipped cream or a scoop of vanilla ice cream for an indulgent experience.

Tips & Tricks:

  • Soften the ice cream just enough to spread easily but not so much that it melts.
  • Use parchment paper in the springform pan for easy removal.
  • To avoid overbaking, check the cookie base at the minimum bake time.

Storage & Reheating: Store leftover slices in an airtight container in the freezer for up to one week. Allow slices to thaw slightly at room temperature for about 10 minutes before serving.

Find it online: https://icecreamin.com/chocolate-chip-cookie-ice-cream-cake/