Chocolate Chip Cookie Dough Ice Cream Cake
This Chocolate Chip Cookie Dough Ice Cream Cake features rich dark chocolate cake layers, eggless cookie dough bites, and a creamy, cheesecake-style cookie dough ice cream—all in one frozen masterpiece.
Ingredients
- 2 cups flour
- 1 cup granulated sugar
- 1 cup brown sugar
- ⅜ cup dark cocoa powder
- 1 tsp baking soda
- 1 tsp large egg
- ½ cup buttermilk
- ½ cup vegetable oil
- 1½ tsp vanilla extract
- ½ cup boiling water
- 6 tbsp unsalted butter
- Milk
- 8 oz cream cheese
- 8 oz Cool Whip (or homemade whipped cream)
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 300°F. In a large bowl, whisk flour, sugar, cocoa powder, and baking soda. Add the egg, buttermilk, oil, and vanilla; mix until smooth.
- Slowly pour in boiling water and stir until fully blended. Divide into two greased 8-inch pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Let cakes cool and level the tops.
- Cream butter and brown sugar in a bowl until smooth. Mix in vanilla, then gradually stir in heat-treated flour.
- Add 1–2 tsp milk until it forms a soft dough. Fold in chocolate chips. Roll into small balls and chill in the fridge.
- In another bowl, beat cream cheese, brown sugar, milk, and vanilla until smooth. Gently fold in Cool Whip until fluffy. Stir in chocolate chips, then add the chilled cookie dough balls.
- Line a springform pan with parchment. Place one cake layer at the bottom. Spread half the ice cream mixture on top and freeze for 30–45 minutes.
- Add the second cake layer and spread the remaining ice cream. Freeze the full cake at least 4 hours or overnight until firm.
- Remove cake from the pan. Spread Cool Whip around the top and sides. Sprinkle with extra chocolate chips and drizzle with chocolate sauce. Slice with a warm knife for neat pieces and serve immediately.