Description:This show-stopping ice cream cake combines the comforting flavors of chocolate sandwich cookies, homemade cookie dough, creamy vanilla ice cream, and irresistible chocolate chip cookie dough ice cream, all topped with a decadent chocolate ganache. It’s the ultimate dessert for any celebration or a special treat to enjoy any time of year. Prepare to impress your friends and family with this easy-to-make, yet stunning, dessert!
Ingredients:
Crust:
- 2 cups chocolate sandwich cookie crumbs (like Oreo)
- 1/4 cup unsalted butter, melted
Cookie Dough:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup mini chocolate chips
Ice Cream Layers:
- 1.5 quarts vanilla ice cream, softened
- 1.5 quarts chocolate chip cookie dough ice cream, softened
Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Preparation:
Step 1: Prepare the Crust Grease a 9-inch springform pan very well. This will make it much easier to remove the cake later. In a medium bowl, thoroughly combine the chocolate sandwich cookie crumbs and melted butter. Make sure all the crumbs are evenly moistened. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or a flat-bottomed glass to help create a smooth and compact crust. This is important for a sturdy base. Place the pan in the freezer for at least 10 minutes. This will help the crust set and prevent it from crumbling when you add the ice cream.
Step 2: Make the Cookie Dough In a large bowl, cream together the room temperature butter, packed brown sugar, and granulated sugar using an electric mixer. Beat until the mixture is light and fluffy. This usually takes about 3-5 minutes. Properly creaming the butter and sugars is essential for a soft and chewy cookie dough texture. Mix in the milk and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly. Gradually add the all-purpose flour and mix until just smooth. Be careful not to overmix, as this can lead to a tough cookie dough. Fold in the mini chocolate chips until they are evenly distributed throughout the dough. Reserve about ¼ cup of the cookie dough for topping if desired. Set the cookie dough aside temporarily.
Step 3: Assemble the First Ice Cream and Cookie Dough Layer Remove the springform pan from the freezer. Spread half (1.5 cups) of the softened vanilla ice cream evenly over the prepared cookie crumb crust. Make sure to spread it to the edges of the pan to create a solid base. Take half of the cookie dough mixture and create small chunks of dough. Randomly distribute these chunks over the vanilla ice cream layer. You don’t need to press them in; just place them gently on top. Return the pan to the freezer for at least 1 hour. This will allow the vanilla ice cream and cookie dough layer to firm up before adding the next layer, preventing it from becoming a soupy mess.
Step 4: Build the Second Ice Cream and Cookie Dough Layer After the first layer has frozen for an hour, remove the pan from the freezer. Spread the softened chocolate chip cookie dough ice cream evenly over the first cookie dough layer. Again, ensure the ice cream is spread to the edges of the pan. Distribute the remaining cookie dough mixture in chunks over the chocolate chip cookie dough ice cream layer. Return the pan to the freezer for another hour to allow this layer to firm up.
Step 5: Finish the Cake and Freeze Remove the pan from the freezer. Spread the remaining vanilla ice cream over the top layer of cookie dough. Smooth the surface as much as possible for a neat presentation. Cover the springform pan tightly with plastic wrap to prevent freezer burn and ice crystal formation. Freeze the cake for at least 4-6 hours, or preferably overnight, until it is completely firm.
Step 6: Prepare the Ganache About 30 minutes before you plan to serve the cake, prepare the chocolate ganache. In a small, heavy-bottomed saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer around the edges. Do not boil. Remove the saucepan from the heat and immediately pour the hot cream over the semi-sweet chocolate chips in a heat-safe bowl. Let the mixture sit undisturbed for 2 minutes to allow the heat of the cream to melt the chocolate. Gently stir the mixture, starting from the center and working outwards, until the chocolate is completely melted and the ganache is smooth and glossy. If the chocolate is not fully melted, you can microwave the mixture in 15-second intervals, stirring after each interval, until smooth.
Step 7: Assemble and Serve Remove the ice cream cake from the freezer. Carefully run a thin knife around the inside edge of the springform pan to loosen the cake. Release the sides of the springform pan and gently lift the cake off the base. Place it on a serving platter. Pour the prepared ganache over the top of the ice cream cake, allowing it to drip down the sides. You can use a spatula to spread the ganache evenly, if needed. Return the cake to the freezer for another 30 minutes to allow the ganache to set slightly. Slice the cake and serve immediately.
Why You Will Love This Recipe:
This ice cream cake is a guaranteed crowd-pleaser. It’s the perfect combination of textures and flavors: the crunchy crust, the soft and chewy cookie dough, the creamy ice cream, and the rich chocolate ganache. It’s also surprisingly easy to make, requiring no baking and minimal cooking time. The cake can be made ahead of time and stored in the freezer, making it a convenient option for entertaining. Plus, who doesn’t love cookie dough ice cream?
Serving Suggestions:
- Serve slices of the cake on individual plates.
- Garnish with extra mini chocolate chips or a drizzle of melted chocolate.
- Add a dollop of whipped cream or a scoop of vanilla ice cream on the side.
- Serve with a side of fresh berries for a pop of color and flavor.
- Pair with a glass of cold milk or a scoop of hot fudge.
Tips:
- Make sure your ice cream is softened but not melted before spreading it. This will make it easier to work with and prevent it from becoming too watery.
- If you don’t have a springform pan, you can use a regular cake pan lined with plastic wrap.
- For a richer ganache, use dark chocolate instead of semi-sweet chocolate.
- Feel free to experiment with different flavors of ice cream and cookie dough.
- Store leftovers in the freezer in an airtight container.
- If the ganache becomes too thick, add a tablespoon of milk or heavy cream and stir until smooth.
- For an extra layer of indulgence, add a layer of hot fudge between the ice cream layers before refreezing.
- Adjust the sweetness of the cookie dough to your liking by increasing or decreasing the amount of sugar.
Prep Time: 45 minutes
Cook Time: 0 minutes
Total Time: 6 hours 45 minutes (including freezing)
Nutritional Information: (approximate per serving)
Calories: 600 kcal
Protein: 8g
Sodium: 200mg (approximate, depends on brand of ingredients used)
Conclusion:
This Delicious Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate dessert for any occasion. It’s easy to make, incredibly delicious, and sure to impress your guests. With its layers of crunchy crust, soft cookie dough, creamy ice cream, and rich ganache, it’s a treat that everyone will love. So, gather your ingredients, follow the instructions, and get ready to create a dessert masterpiece that will have everyone asking for seconds! The best part about this recipe is it’s highly customizable to fit individual preferences, so you can make it again and again, each time making small adjustments to make it your own.
Questions and Answers about the Recipe:
Q1: Can I use store-bought cookie dough instead of making it from scratch?
A: Yes, you absolutely can! Using store-bought cookie dough will save you some time. Look for a good-quality, refrigerated cookie dough that you enjoy. Cut the dough into small chunks and distribute them evenly over the ice cream layers as described in the recipe. Be sure the store-bought dough is “safe to eat raw” variety.
Q2: Can I make this cake ahead of time and freeze it? How long will it keep in the freezer?
A: Yes, this ice cream cake is perfect for making ahead! It can be stored in the freezer for up to 2-3 weeks if properly wrapped. Make sure to wrap it tightly with plastic wrap and then cover it with foil to prevent freezer burn. When you’re ready to serve, allow it to sit at room temperature for a few minutes to soften slightly before slicing.
Q3: What if I don’t have a springform pan? Can I use a regular cake pan?
A: Yes, you can use a regular 9-inch cake pan if you don’t have a springform pan. Line the cake pan with plastic wrap, leaving enough overhang so you can easily lift the cake out of the pan after it’s frozen. Assemble the cake according to the recipe instructions, and then use the plastic wrap to lift the cake out of the pan before adding the ganache.
Q4: Can I use different flavors of ice cream?
A: Absolutely! Feel free to get creative with the ice cream flavors. Some great alternatives include: chocolate ice cream, peanut butter ice cream, mint chocolate chip ice cream, or even coffee ice cream. Just make sure the flavors complement each other and the cookie dough.
Q5: How do I prevent the ice cream from melting too quickly while I’m assembling the cake?
A: To prevent the ice cream from melting too quickly, work quickly and efficiently. Have all of your ingredients prepped and ready to go before you start assembling the cake. Keep the ice cream in the freezer until you’re ready to use it, and only take it out in small portions as needed. Also, make sure your freezer is set to a cold enough temperature. If necessary, chill your mixing bowl and utensils in the freezer for a few minutes before you start working with the ice cream.
