Description
This Chocolate Chip Cookie Ice Cream Cake is a delicious no-bake treat combining a warm, freshly baked chocolate chip cookie base with your favorite cookie dough ice cream, topped with Cool Whip, Mini Chips Ahoy cookies, and a drizzle of chocolate sauce. Perfect for celebrations or a summer dessert, this cake offers a delightful mix of warm and cold textures with rich chocolatey flavors.
Ingredients
Scale
Cookie Base
- ¾ cup salted butter, room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ cups semi-sweet chocolate chips
Ice Cream Layer
- 1.5 quarts cookie dough ice cream (store-bought or homemade)
Toppings
- 4 oz Cool Whip
- Mini Chips Ahoy cookies, for garnish
- Chocolate sauce (e.g., Smucker’s sundae syrup), for drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and make cake removal easier.
- Cream Butter and Sugars: In a mixing bowl, beat the salted butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing well until fully combined.
- Combine Dry Ingredients: Stir in the all-purpose flour and baking soda gradually until the dough comes together completely.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the dough.
- Bake the Cookie Base: Press the cookie dough evenly into the prepared springform pan. Bake for 18 to 20 minutes, or until the edges are lightly golden for a perfect texture that supports the ice cream layer.
- Cool the Cookie: Let the cookie cool mostly in the pan to set, then transfer it to a wire rack to cool completely, which helps prevent melting the ice cream.
- Soften the Ice Cream: Allow the cookie dough ice cream to soften slightly at room temperature while the cookie cools, making it easier to spread later.
- Assemble the Cake: Place the cooled cookie base back into the pan and spread the softened ice cream evenly over it. Freeze the cake until the ice cream is solid again, ensuring layers hold well.
- Add Toppings: Remove the cake from the pan. Pipe or spoon Cool Whip around the edges, garnish with Mini Chips Ahoy cookies on top, and drizzle with chocolate sauce for an indulgent finishing touch.
- Store and Serve: Keep the cake stored in the freezer until ready to serve. Before slicing, let it sit at room temperature for about 10 minutes to soften slightly for easier cutting.
Notes
- Make sure the cookie base is completely cooled before adding softened ice cream to prevent melting and soggy texture.
- Use a sharp knife warmed under hot water and dried before slicing for clean cuts.
- Store the assembled cake in an airtight container or cover tightly with plastic wrap in the freezer to maintain freshness.
- You can substitute cookie dough ice cream with any favorite ice cream flavor if desired.
- If Mini Chips Ahoy cookies are unavailable, any mini chocolate chip cookies or similar toppings can be used for garnish.
