🍪🍰 Decadent Cookie Dough Delight Cake 🍰🍪
Indulge in this fusion of chocolate chip cookies and ice cream cake, perfect for celebrations.
Ingredients:
3/4 cup salted butter, at room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 1/4 cups semi-sweet chocolate chips
1.5 quarts Cookie Dough Ice Cream
4 oz Cool Whip
Mini Chips Ahoy cookies
Chocolate sauce (such as Smucker’s Chocolate Sundae Syrup)
Directions:
Preheat Oven:
Preheat your oven to 350°F (177°C).
Line the bottom of a 9-inch springform pan with parchment paper.
Prepare Cookie Dough:
Cream together butter, dark brown sugar, and granulated sugar until light and fluffy (3-4 minutes).
Mix in egg and vanilla extract until well combined.
Combine flour and baking soda in a separate bowl.
Gradually add dry ingredients to the butter mixture, mixing until fully incorporated.
Stir in semi-sweet chocolate chips.
Bake Cookie Layer:
Press cookie dough into an even layer in the springform pan.
Bake for 18-20 minutes, until edges are slightly golden.
Cool in the pan before transferring to a cooling rack to cool completely.
Assemble Cake:
Soften Cookie Dough Ice Cream by leaving it out of the freezer.
Place cooled cookie back into the springform pan.
Top with softened ice cream, spreading into an even layer.
Freeze until solid.
Decorate Cake:
Remove cake from the pan.
Pipe Cool Whip around the edges.
Decorate with chopped Mini Chips Ahoy and drizzle with chocolate sauce.
Freeze until ready to serve. Thaw for 10 minutes before slicing.
Prep Time:
Total: 2 hours 30 minutes
Kcal: 450 per slice
Tips:
Experiment with different ice cream flavors for unique combinations.
Add chopped nuts or caramel sauce for extra indulgence.
Store leftovers covered in the freezer for up to a week. Thaw slightly before serving.
Enjoy this Decadent Cookie Dough Delight Cake, an indulgent treat sure to impress!
