Decadent Chocolate Chip Cookie Dough Ice Cream Cake Delight Recipe
Ingredients
For the Cookie Dough Layer:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 2 tablespoons milk
– 1 cup all-purpose flour (heat-treated*)
– 1 cup mini chocolate chips
For the Ice Cream Layer:
– 1.5 quarts (1.4 liters) vanilla ice cream, softened
For the Chocolate Ganache:
– 1 cup semi-sweet chocolate chips
– 1/2 cup heavy cream
For the Topping:
– 1/2 cup mini chocolate chips
– 1/2 cup cookie dough bites (optional)
Instructions
Prepare the Cookie Dough Layer:
1. Cream Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add Wet Ingredients: Mix in the salt, vanilla extract, and milk.
3. Combine Dry Ingredients: Gradually add the heat-treated flour, mixing until combined.
4. Fold in Chocolate Chips: Gently fold in the mini chocolate chips.
5. Form Layer: Press the cookie dough into the bottom of a 9-inch springform pan lined with parchment paper. Freeze for 1 hour or until firm.
Prepare the Ice Cream Layer:
1. Spread Ice Cream: Once the cookie dough layer is firm, spread the softened vanilla ice cream evenly over the cookie dough layer.
2. Smooth Top: Use a spatula to smooth the top.
3. Freeze: Freeze for at least 4 hours or until the ice cream is solid.
Prepare the Chocolate Ganache:
1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Combine with Chocolate: Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
3. Stir: Stir until smooth and glossy.
4. Cool Ganache: Let the ganache cool to room temperature but still pourable.
Assemble the Cake:
1. Release from Pan: Remove the cake from the freezer and carefully release it from the springform pan.
2. Pour Ganache: Place the cake on a serving plate. Pour the cooled ganache over the top of the cake, allowing it to drip down the sides.
3. Add Toppings: Quickly sprinkle the mini chocolate chips and cookie dough bites on top of the ganache before it sets.
Serve:
1. Freeze Again: Return the cake to the freezer for at least 30 minutes to let the ganache set.
2. Enjoy: Slice and serve this decadent chocolate chip cookie dough ice cream cake delight!
Ensure the flour is heat-treated to make it safe for consumption in raw cookie dough.
