Indulge in the ultimate dessert experience with this Cookie Dough Ice Cream Cake.
Combining layers of creamy ice cream, chewy cookie dough, and a crunchy cookie crust, this cake is perfect for celebrations or as a special treat for yourself.
Follow this recipe for a delicious, no-bake dessert that will impress everyone.
Ingredients:
- For the Crust:
- 24 chocolate sandwich cookies (e.g., Oreos)
- 1/4 cup unsalted butter, melted
- For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated (to kill bacteria)
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- For the Ice Cream Layers:
- 1 quart vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- For Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Extra mini chocolate chips or chocolate sauce (optional)
Equipment:
- Springform pan (9-inch)
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Plastic wrap or parchment paper
Instructions:
Prepare the Crust:
Place the chocolate sandwich cookies in a food processor and pulse until they are fine crumbs.
Transfer the crumbs to a mixing bowl, add the melted butter, and stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place in the freezer to set while you prepare the other layers.
Make the Cookie Dough:
In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the milk and vanilla extract, mixing until combined.
Gradually add the heat-treated flour and salt, mixing until a dough forms.
Stir in the mini chocolate chips.
Roll small balls (about 1 teaspoon each) of cookie dough and set aside.
Assemble the Cake:
Spread the softened vanilla ice cream evenly over the chilled crust, smoothing the top with a spatula.
Press half of the cookie dough balls into the vanilla ice cream layer.
Freeze until the vanilla ice cream layer is firm (about 1 hour).
Spread the softened chocolate ice cream over the vanilla ice cream layer, smoothing the top.
Press the remaining cookie dough balls into the chocolate ice cream layer.
Freeze the assembled cake until completely firm (at least 4 hours or overnight for best results).
Make the Whipped Cream Topping:
In a chilled mixing bowl, whip the heavy cream with an electric mixer until it begins to thicken.
Add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Spread the whipped cream over the top of the frozen cake or pipe it decoratively.
Serve the Cake:
Remove the sides of the springform pan.
Garnish with extra mini chocolate chips or drizzle with chocolate sauce if desired.
Cut into slices and serve immediately.
Tips and Variations:
Heat-Treating Flour: To make raw flour safe to eat, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool before using.
Flavor Variations: Experiment with different ice cream flavors such as cookie dough, mint chocolate chip, or cookies and cream for a unique twist.
Storage: Store any leftover cake in the freezer, covered with plastic wrap or in an airtight container.
Nutritional Information (per serving):
- Note: Nutritional values may vary depending on portion size and specific ingredients used.
Health Benefits in Points:
Calcium: This cake provides a good amount of calcium from the ice cream, which is essential for strong bones and teeth.
Protein: The milk and cream contribute to the protein content, necessary for muscle repair and growth.
Joy and Satisfaction: While this cake is a treat and should be enjoyed in moderation, the joy and satisfaction it brings can have positive effects on mental well-being.
Frequently Asked Questions (FAQs):
1. Can I use store-bought cookie dough?
Yes, you can use store-bought edible cookie dough to save time. Ensure it’s meant for raw consumption.
2. How do I soften the ice cream quickly?
Let the ice cream sit at room temperature for about 10-15 minutes, or microwave it in 10-second intervals until it’s soft enough to spread.
3. Can I make this cake gluten-free?
Yes, substitute the regular flour with gluten-free all-purpose flour and use gluten-free cookies for the crust.
4. How long can I store this cake in the freezer?
The cake can be stored in the freezer for up to 2 weeks. Cover it well to prevent freezer burn.
5. What’s the best way to cut the cake?
Use a sharp knife dipped in hot water and wiped dry between each cut to make clean slices.
Enjoy your delightful Cookie Dough Ice Cream Cake, a perfect blend of creamy, crunchy, and chewy textures!