Indulge in the ultimate treat with this Chocolate Chip Cookie Dough Ice Cream Cake! It’s a delightful mash-up of cake and dessert.
Ingredients:
- 1 cup flour (for the chocolate cake)
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder (for the chocolate cake)
- 1 tsp baking soda (for the chocolate cake)
- 1 large egg (for the chocolate cake)
- 1/2 cup buttermilk (for the chocolate cake)
- 1/2 cup vegetable oil (for the chocolate cake)
- 3/4 tsp vanilla extract (for the chocolate cake)
- 1/2 cup boiling water (for the chocolate cake)
- 6 tbsp butter (for the eggless cookie dough)
- 1/2 cup brown sugar (for the eggless cookie dough)
- 1 tsp vanilla extract (for the eggless cookie dough)
- 1 cup flour (heat treated, for the eggless cookie dough)
- 1-2 tsp milk (for the eggless cookie dough)
- 1/2 cup mini chocolate chips (for the eggless cookie dough)
- 8 oz cream cheese (softened, for the ice cream)
- 1/2 cup brown sugar (for the ice cream)
- 1/8 cup milk (for the ice cream)
- 2 tsp vanilla extract (for the ice cream)
- 8 oz Cool Whip (or homemade whipped cream, for the ice cream)
- 1/2 cup mini chocolate chips (for the ice cream)
- 4-8 oz Cool Whip (for icing)
- Additional mini chocolate chips (for decorating)
- Chocolate sauce (optional)
Directions:
1. **Chocolate Cake:**
Preheat your oven to 300°F (150°C). In a large bowl, whisk together the flour, sugar, cocoa powder, and baking soda. Add the egg, buttermilk, vegetable oil, and vanilla extract, and blend until smooth. Gradually stir in the boiling water until the batter is well combined. Divide the batter between two greased and floured 8-inch round cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Once done, let the cakes cool completely and level the tops if needed.
2. **Eggless Cookie Dough:**
While the cakes cool, cream together butter and brown sugar in another bowl until light and fluffy. Mix in the vanilla extract. Gradually add the heat-treated flour, stirring until everything is combined. If the mixture is too dry, add milk until you reach a dough-like consistency. Fold in the mini chocolate chips, shape into small balls, and chill until firm.
3. **Ice Cream:**
In a large bowl, whip the softened cream cheese until smooth. Mix in brown sugar, milk, and vanilla extract until well combined. Then, gently fold in the Cool Whip and mini chocolate chips. Lastly, add the chilled cookie dough balls into the mix.
4. **Assembly:**
Line a springform pan with parchment paper. Place one layer of chocolate cake on the bottom. Spread half of the ice cream mixture over the cake, then freeze until firm. Top with the second layer of chocolate cake, and spread the remaining ice cream over this layer too. Freeze again until firm.
5. **Decorate:**
Once the cake is fully frozen, carefully remove it from the springform pan and place it on a serving plate. Ice the top and sides with Cool Whip, sprinkle more mini chocolate chips, and drizzle with chocolate sauce if you like!
Enjoy this deliciously decadent dessert!
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