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Chocolate-Chip-Cookie-Ice-Cream-Cake-Recipe

Chocolate Chip Cookie Ice Cream Cake

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  • Author: Anna
  • Prep Time: 60 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 12 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Description

This chocolate chip cookie ice cream cake is a delightful treat layered with cookies and creamy vanilla ice cream. Perfect for satisfying sweet cravings or for a party dessert!

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (112g) unsalted butter (melted)
  • ¼ cup (60ml) vegetable oil
  • ½ cup (112g) light brown sugar (packed)
  • 3 tablespoons corn syrup
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup (112g) semi-sweet chocolate chips
  • 1.5 quarts vanilla ice cream
  • 2 cups (338g) mini chocolate chips (for decorating)

Instructions

  1. Preheat the oven to 350°F (180°C) and prepare two 9-inch cake pans with parchment paper and baking spray.
  2. In a medium bowl, combine flour, baking soda, and salt. Set aside.
  3. In a large bowl, mix melted butter, vegetable oil, and brown sugar until combined.
  4. Add corn syrup, egg, and vanilla extract to the mixture, stirring until well combined.
  5. Incorporate the dry ingredients, mixing just until combined. Gently fold in the chocolate chips.
  6. Divide the cookie dough into the two prepared pans, pressing it evenly into the bottom. Optionally, add extra chocolate chips on top.
  7. Bake for 10-12 minutes until edges are lightly golden and cookies look baked.
  8. Cool completely in the pan before removing to prevent breaking.
  9. Prepare one of the cake pans with clear wrap, leaving overhang. Place one cookie in the bottom of the pan.
  10. Soften vanilla ice cream for 5-10 minutes, then mix until creamy. Spread it on top of the first cookie and cover with the second cookie.
  11. Wrap the clear wrap over the top and freeze for 5-6 hours.
  12. Once frozen, remove the cake using the wrap overhang, and place it on a serving plate.
  13. Press mini chocolate chips into the sides of the cake, adjusting as needed if the ice cream softens. Return to the freezer if necessary.
  14. Store in the freezer until ready to serve. Enjoy as is or with toppings like chocolate sauce.

Notes

For easier removal, freeze the cookies for about 20 minutes after baking.
Using clear wrap helps facilitate easy removal of the ice cream cake from the pan.
Allow the ice cream to soften slightly before spreading for a smooth layer.

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 50mg

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Find it online: https://cakebakingtips.com/chocolate-chip-cookie-ice-cream-cake/