Description
This Chocolate Chip Cookie Ice Cream Cake is a fun combination of rich chocolate chip cookie and creamy ice cream. Perfect for summer parties, it layers soft baked cookie with smooth ice cream, whipped cream, cookie pieces, and chocolate drizzle.
Ingredients
- 3/4 cup salted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large 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 (e.g., Smucker’s Chocolate Sundae Syrup)
Instructions
- Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper.
- Cream butter and sugars until light and fluffy (3–4 minutes). Mix in egg and vanilla.
- Add flour and baking soda, mix until combined. Dough will be thick. Stir in chocolate chips.
- Press dough evenly into pan and bake 18–20 minutes until edges are golden.
- Allow cookie to cool in pan, then on cooling rack completely.
- Soften ice cream while cookie cools.
- Place cooled cookie in pan, spread ice cream evenly on top. Freeze until firm.
- Remove cake from pan, pipe whipped cream around edges. Top with chopped Chips Ahoy and drizzle chocolate sauce.
- Freeze until ready to serve. Thaw 10 minutes before slicing.
Notes
- Use room temperature ingredients for smooth cookie dough.
- Freeze cake completely before decorating for easier handling.
- Thaw slightly before slicing for clean pieces.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert, Ice Cream Cake
- Method: Bake
- Cuisine: American