Description
This Chocolate Chip Cookie Dough Ice Cream Cake combines rich chocolate cake layers with creamy, dreamy ice cream loaded with eggless cookie dough bites and mini chocolate chips. Perfectly frozen and topped with whipped cream and chocolate chips, it’s a delightful no-bake ice cream cake dessert that’s indulgent and easy to prepare.
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 flour (heat treated)
- 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 for decorating
- Chocolate sauce, if desired
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.
- Bake: Bake the cake layers 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 1-2 teaspoons of milk to achieve a pliable cookie dough consistency. Stir in the mini chocolate chips. Form the dough into small balls and chill in the refrigerator to firm up.
- Make the Ice Cream Mixture: Blend the softened cream cheese with brown sugar, milk, and vanilla extract until smooth and creamy. Gently fold in the Cool Whip and mini chocolate chips. Incorporate the chilled cookie dough balls into the mixture evenly.
- Assemble the Cake: Line a springform pan with parchment paper. Place one chocolate cake layer at the bottom. Spread a generous layer of the cookie dough ice cream mixture over the cake evenly. Place the second cake layer on top of the ice cream layer.
- Freeze: Freeze the assembled cake until firm, about 2-3 hours.
- Decorate: Once firm, remove the cake from the springform pan. Frost the entire cake with Cool Whip and decorate the top and sides with additional mini chocolate chips. Drizzle with chocolate sauce if desired.
- Serve: Allow the cake to sit at room temperature for a few minutes before slicing for easier cutting. Enjoy this indulgent and delicious Chocolate Chip Cookie Dough Ice Cream Cake!
Notes
- Make sure to heat treat the flour used in the cookie dough to eliminate any risk of raw flour consumption.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- Allow the cake to soften slightly at room temperature before slicing to avoid cracking.
- The cookie dough is eggless, making it safe to eat raw in the ice cream.
- Use mini chocolate chips for better distribution in the dough and ice cream.
