Ultimate Chocolate Chip Cookie Dough Ice Cream Cake
🍰 Introduction
This magnificent dessert merges three beloved treats into one showstopping creation: moist chocolate cake, eggless edible cookie dough, and creamy vanilla ice cream, all layered and enrobed in whipped cream and chocolate chips. It’s a celebration cake—perfect for birthdays, holidays, or any day that calls for extraordinary indulgence.
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📜 A Brief History
The concept of ice cream cake dates back to the 19th century, but the modern, layered version gained popularity in the latter half of the 20th century. Chocolate chip cookie dough ice cream was popularized in the 1980s, and the genius idea of turning it into a layered cake form is a more recent innovation of home bakers and dessert enthusiasts seeking the ultimate nostalgic flavor combination.
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✅ Benefits & Why Lovers Adore It
· Nostalgic Flavor: Combines childhood favorites into one elegant dessert.
· Make-Ahead Friendly: Assembled ahead and frozen, reducing day-of stress.
· Crowd-Pleaser: Guaranteed to delight guests of all ages.
· Customizable: Easily adapt layers with different ice cream flavors or cake bases.
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📋 Ingredients
Chocolate Cake Layer:
· 1 cup (125g) all-purpose flour
· 1 cup (200g) granulated sugar
· ¼ cup + 2 tbsp (30g) unsweetened cocoa powder
· 1 tsp baking soda
· ½ tsp salt
· ½ cup (120ml) buttermilk, room temperature
· ¼ cup (60ml) vegetable oil
· 1 large egg, room temperature
· ½ tsp vanilla extract
· ½ cup (120ml) hot strong brewed coffee or hot water
Eggless Cookie Dough Layer:
· ½ cup (113g) unsalted butter, softened
· ¾ cup (150g) light brown sugar, packed
· ¼ cup (50g) granulated sugar
· 2 tbsp milk or cream
· 1 tsp vanilla extract
· 1 cup (125g) all-purpose flour, heat-treated* (see note)
· ½ tsp salt
· 1 cup (170g) mini chocolate chips
Ice Cream & Assembly:
· 1.5 quarts (about 1.4L) high-quality vanilla ice cream, slightly softened
· 2 cups (470ml) heavy whipping cream, cold
· ½ cup (60g) powdered sugar
· 1 tsp vanilla extract
· ½ cup (85g) mini chocolate chips, for coating sides
· Extra chocolate chips and cookie dough chunks for garnish
*Note: To heat-treat flour, spread on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Cool completely before using. This eliminates potential bacteria.
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👩🍳 Methods & Instructions
Step 1: Bake the Chocolate Cake
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, oil, egg, and vanilla until smooth.
4. Add wet ingredients to dry ingredients, mixing until just combined.
5. Carefully stir in hot coffee until the batter is smooth (it will be thin).
6. Pour into prepared pan and bake for 25–30 minutes, until a toothpick comes out clean.
7. Let cool in pan for 10 minutes, then remove to a wire rack to cool completely. Once cooled, level the top if needed, and place the cake layer back into the cleaned springform pan.
Step 2: Prepare the Eggless Cookie Dough
1. Using a hand mixer or stand mixer, cream butter and both sugars until light and fluffy.
2. Mix in milk and vanilla.
3. Gradually add heat-treated flour and salt, mixing until just combined.
4. Fold in mini chocolate chips.
5. Press half of the cookie dough into an even layer on top of the chocolate cake in the springform pan. Reserve the remaining dough for garnish. Place pan in freezer.
Step 3: Layer the Ice Cream
1. Allow vanilla ice cream to soften at room temperature for about 10–15 minutes until spreadable but not melted.
2. Remove pan from freezer and spread all the softened ice cream evenly over the cookie dough layer.
3. Return to freezer and chill for at least 4 hours, or until completely firm.
Step 4: Prepare Whipped Cream & Final Assembly
1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Remove the fully set cake from the freezer. Release from the springform pan.
3. Spread whipped cream evenly over the top and sides of the cake.
4. Gently press mini chocolate chips onto the sides of the cake.
5. Crumble the remaining cookie dough and sprinkle over the top along with extra chocolate chips.
6. Freeze for at least 2 more hours before serving.
Step 5: Serving
1. Remove cake from freezer 10–15 minutes before slicing to soften slightly.
2. Use a hot, dry knife to cut clean slices.
3. Serve immediately.
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🥄 Nutrition Information (Per slice, 1/12 of cake)
Approximate values:
· Calories: ~780
· Total Fat: 45g
· Saturated Fat: 27g
· Cholesterol: 125mg
· Sodium: 320mg
· Total Carbohydrates: 88g
· Dietary Fiber: 3g
· Sugars: 65g
· Protein: 8g
Note: This is a rich celebratory dessert intended for occasional enjoyment.
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💖 For the Cookie Dough Lovers
This cake is a tribute to those who sneak spoonfuls of dough from the mixing bowl. The eggless cookie dough layer is safe to eat and packed with that authentic brown sugar and vanilla flavor, studded with melty chocolate chips. The texture contrast between the fudgy cake, creamy ice cream, and chunks of dough is pure bliss.
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🎉 Conclusion
The Chocolate Chip Cookie Dough Ice Cream Cake is more than a dessert—it’s an experience. It captures the joy of unbaked cookie dough and the comfort of ice cream cake in every slice. While it requires several steps, each component is simple, and the make-ahead nature makes it surprisingly manageable. Perfect for special occasions, this cake promises to create sweet, lasting memories for everyone lucky enough to enjoy it.
Storage: Keep covered in the freezer for up to 2 weeks.
Enjoy this masterpiece of nostalgia and indulgence! 🍪🍰🍦