Description
A delicious and indulgent Chocolate Chip Cookie Dough Ice Cream Cake featuring rich chocolate cake layers, eggless cookie dough balls, and creamy ice cream mixed with mini chocolate chips. This no-bake ice cream cake is perfect for celebrations and dessert lovers seeking a unique treat combining cake, cookie dough, and creamy ice cream in one luscious dessert.
Ingredients
Scale
Chocolate Cake
- 1 cup flour
- 1 cup sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
Eggless Cookie Dough
- 6 tbsp butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup heat-treated flour
- 1–2 tsp milk
- 1/2 cup mini chocolate chips
Ice Cream Mixture
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/8 cup milk
- 2 tsp vanilla extract
- 8 oz Cool Whip (or homemade whipped cream)
- 1/2 cup mini chocolate chips
Decoration
- 4–8 oz Cool Whip for icing
- Additional mini chocolate chips
- Chocolate sauce (optional)
Instructions
- Bake the Chocolate Cake: Preheat your oven to 300°F (150°C). In a large bowl, mix the flour, sugar, cocoa powder, and baking soda. Blend in the egg, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually stir in the boiling water until the batter is well combined. Pour the batter evenly into two 8-inch cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely, then level the tops if needed.
- Prepare the Eggless Cookie Dough: In a bowl, cream together the butter and brown sugar until smooth. Mix in the vanilla extract. Gradually add the heat-treated flour, mixing until well combined. Adjust with milk to achieve the desired consistency. Stir in the mini chocolate chips. Form the dough into small balls and chill in the refrigerator.
- Make the Ice Cream Mixture: Blend the cream cheese, brown sugar, milk, and vanilla extract until smooth. Gently fold in the Cool Whip and mini chocolate chips. Incorporate the chilled cookie dough balls into the mixture.
- Assemble the Cake: Line a springform pan with parchment paper. Place one layer of chocolate cake in the pan. Spread a layer of the cookie dough ice cream mixture over the cake layer. Place the second cake layer on top of the ice cream. Freeze the cake until firm, about 2-3 hours.
- Decorate and Serve: Once firm, remove the cake from the springform pan. Frost with Cool Whip and decorate with additional mini chocolate chips. Drizzle with chocolate sauce if desired. Allow the cake to sit at room temperature for a few minutes before slicing. Enjoy this indulgent and delicious Chocolate Chip Cookie Dough Ice Cream Cake!
Notes
- Use heat-treated flour for the cookie dough to eliminate any risk of raw flour contamination.
- Chilling the cookie dough balls before folding into the ice cream mixture helps maintain texture and prevents melting.
- The cake can be stored in the freezer for up to 1 week; thaw for 10-15 minutes before serving for best texture.
- Adjust the amount of milk in the cookie dough to achieve your preferred dough consistency.
- If you want to omit eggs entirely from the cake, consider substituting the large egg with a suitable egg replacer or applesauce, but this recipe includes one egg in the cake batter.
- Ensure cakes are completely cooled before assembling to prevent ice cream melt.
