Description
This Chocolate Chip Cookie Ice Cream Cake combines the best of both worlds: a soft, chewy chocolate chip cookie base baked to perfection, layered with creamy cookie dough ice cream, and topped with fluffy Cool Whip, Mini Chips Ahoy cookies, and a drizzle of rich chocolate sauce. Perfect for celebrations or any time you want a show-stopping dessert that’s easy to assemble and sure to impress.
Ingredients
Scale
Cookie Base
- ¾ cup salted butter, room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ cups semi-sweet chocolate chips
Ice Cream Layer
- 1.5 quarts cookie dough ice cream (store-bought or homemade)
Toppings
- 4 oz Cool Whip
- Mini Chips Ahoy cookies, for garnish
- Chocolate sauce (e.g., Smucker’s sundae syrup), for drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ease cake removal.
- Cream Butter and Sugars: In a mixing bowl, beat the butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes. This creates a smooth base for your cookie dough.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly to combine, enhancing the flavor and binding the ingredients.
- Incorporate Dry Ingredients: Gradually stir in the all-purpose flour and baking soda until the dough is fully combined without over-mixing, which helps maintain a tender texture.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips evenly through the dough to ensure every bite has chocolate.
- Shape and Bake Cookie Base: Press the cookie dough evenly into the prepared pan, ensuring the surface is smooth and level. Bake for 18 to 20 minutes or until the edges turn a light golden color, indicating it’s perfectly baked but still soft in the center.
- Cool the Cookie Layer: Allow the cookie base to cool mostly in the pan, then transfer it to a wire rack to cool completely. This prevents the ice cream from melting when layered.
- Soften Ice Cream: Let the cookie dough ice cream sit at room temperature for a few minutes until it softens slightly, making it easier to spread.
- Assemble Cake: Place the cooled cookie base back into the springform pan and spread the softened ice cream evenly over it. Return the cake to the freezer and freeze until the ice cream is solid.
- Add Toppings: Remove the cake from the pan, then pipe or spoon Cool Whip around the edges. Garnish with Mini Chips Ahoy cookies and drizzle chocolate sauce over the top for an appealing finish.
- Storage and Serving: Store the assembled cake in the freezer until ready to serve. Before slicing, let it sit at room temperature for about 10 minutes to soften slightly for easier cutting and better texture.
Notes
- Use a springform pan to make removal of the cake easy and neat.
- Ensure the cookie base is completely cool before adding the ice cream to prevent melting.
- The ice cream layer can be substituted with your favorite flavor for variety.
- Letting the cake sit out for a few minutes before slicing helps create clean slices.
- Store leftovers covered in the freezer for up to 3 days for best quality.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
