This Chocolate Chip Cookie Dough Ice Cream Cake is a decadent dessert for anyone who loves the irresistible combination of cookie dough and ice cream. With a rich, crunchy graham cracker crust, creamy vanilla ice cream swirled with cookie dough chunks and mini chocolate chips, and a luscious layer of chocolate ganache, this no-bake dessert is perfect for birthdays, family gatherings, or any celebration. It’s not only easy to make but also offers maximum indulgence!
Ingredients:
For the Cookie Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Ice Cream Layer:
- 1.5 quarts vanilla ice cream (softened)
- 1 cup mini chocolate chips
- 1 cup edible cookie dough chunks (store-bought or homemade)
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Topping:
- 1/4 cup mini chocolate chips (for garnish)
Preparation:
Step 1: Prepare the Crust
To begin, make the cookie crust, which serves as the crunchy base of the cake. In a medium mixing bowl, combine 2 cups of graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar. Once mixed, the texture should resemble wet sand. Next, press the mixture firmly into the bottom of a 9×9-inch baking dish lined with parchment paper. Then, use the back of a spoon or a glass to smooth and compact the crust. Finally, place the dish in the freezer for at least 20 minutes to ensure the crust sets properly.
Step 2: Prepare the Ice Cream Layer
While the crust is firming up, move on to the ice cream layer. In a large bowl, gently fold 1 cup of mini chocolate chips and 1 cup of cookie dough chunks into the softened vanilla ice cream. Make sure not to overmix, as you want the cookie dough chunks to remain intact and evenly distributed. Then, spread the ice cream mixture over the frozen crust, ensuring it forms an even layer. After that, smooth it out with a spatula. At this point, return the dish to the freezer and allow it to freeze for 3-4 hours, or until the ice cream is completely firm.
Step 3: Make the Chocolate Ganache
Next, it’s time to prepare the chocolate ganache, which adds a rich and indulgent topping to the cake. Begin by heating 1/2 cup of heavy cream in a small saucepan until it just begins to simmer. Then, remove the cream from the heat and immediately pour it over 1 cup of semi-sweet chocolate chips in a bowl. Allow the mixture to sit undisturbed for a few minutes, so the chocolate can melt. After that, whisk the cream and chocolate together until smooth and glossy. Let the ganache cool slightly before moving forward.
Step 4: Assemble the Cake
Once the ice cream layer is fully frozen and the ganache has cooled, it’s time to assemble the cake. Pour the ganache over the ice cream, spreading it evenly with a spatula to ensure full coverage. For extra texture, sprinkle 1/4 cup of mini chocolate chips over the top. Afterward, return the cake to the freezer for an additional 30 minutes to allow the ganache to set completely.
Step 5: Serve and Enjoy
When you’re ready to serve the cake, remove it from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. This will make it easier to slice. Finally, cut the cake into squares and enjoy! Each bite offers a delicious balance of creamy ice cream, chewy cookie dough, crunchy crust, and rich chocolate ganache.
COOKING Note:
This cake is incredibly versatile. Additionally, you can substitute the vanilla ice cream for flavors like chocolate, cookies and cream, or even coffee ice cream for a unique twist. Moreover, if you prefer homemade edible cookie dough, you can easily make it by omitting the eggs from a classic cookie dough recipe and using heat-treated flour to make it safe for consumption.
Serving Suggestions:
For an extra indulgent touch, serve this Chocolate Chip Cookie Dough Ice Cream Cake with a drizzle of chocolate or caramel sauce. Additionally, you can top each slice with a dollop of whipped cream or extra cookie dough chunks for added richness. Furthermore, this dessert pairs well with coffee, iced lattes, or a glass of cold milk for a refreshing balance.
Tips:
- Soften Ice Cream: To make spreading the ice cream easier, allow it to soften at room temperature for 10-15 minutes before mixing with the chocolate chips and cookie dough.
- Firm Crust: Furthermore, freezing the crust for at least 20 minutes ensures that it holds up well under the ice cream layer. If you want it firmer, freeze for up to 30 minutes.
- Cool Ganache: Let the ganache cool slightly before pouring it over the ice cream cake. Otherwise, if it’s too hot, it could melt the ice cream layer.
- Store Properly: Make sure to store any leftovers in the freezer, wrapped in an airtight container to prevent freezer burn. For best results, consume within a week.
Prep Time:
20 minutes
Freezing Time:
4 hours
Total Time:
4 hours 20 minutes
Nutritional Information (Per Serving):
- Calories: 450 kcal
- Protein: 6g
- Sodium: 200mg
Conclusion:
This Chocolate Chip Cookie Dough Ice Cream Cake is a dessert lover’s dream, combining layers of textures and flavors that will impress at any gathering. Moreover, it’s an easy, no-bake treat that requires minimal effort yet yields maximum flavor. Whether you’re hosting a celebration or simply indulging in a sweet treat, this cake is bound to be a hit. Finally, with its mix of creamy ice cream, cookie dough chunks, and rich chocolate ganache, you’ll want to make it over and over again.
FAQ:
Q: Can I use a different type of crust?
A: Yes! While the graham cracker crust works well, you can switch it up with an Oreo cookie crust, digestive biscuits, or even a chocolate crust for a richer flavor.
Q: How can I make homemade edible cookie dough?
A: To make edible cookie dough at home, mix butter, brown sugar, vanilla, flour, and mini chocolate chips. However, ensure the flour is heat-treated beforehand to eliminate bacteria, making it safe to eat raw.
Q: How long can I store the ice cream cake?
A: The cake can be stored in the freezer for up to 1 week. To prevent freezer burn, make sure it’s tightly wrapped in an airtight container. Before serving, allow it to sit at room temperature for a few minutes to soften slightly.
Q: Can I use store-bought cookie dough?
A: Absolutely! If you’re short on time, store-bought edible cookie dough works perfectly in this recipe and still delivers fantastic results.
If you’re eager to explore a wider variety of mouthwatering recipes, you can click here to uncover a collection of dishes that suit every palate. Whether you’re in the mood for quick and easy meals or something more elaborate, you’ll find plenty of inspiration to elevate your cooking experience!