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

Chocolate Chip Cookie Ice Cream Cake

Recipe Author: Naomi

This Chocolate Chip Cookie Ice Cream Cake features delicious layers of cookie and creamy vanilla ice cream. With simple preparation and irresistible flavor, it’s a perfect homemade dessert for gatherings or a special treat.

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  • Prep Time 60 minutes
  • Cook Time 10-12 minutes
  • Yield 12 servings 1x

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 oven to 350°F (180°C) and prepare two 9-inch cake pans with parchment paper at the bottom and baking spray on the sides.
  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, mixing until well blended.
  5. Add the dry ingredients to the wet mixture and mix until just combined; gently fold in chocolate chips.
  6. Divide the dough between the prepared pans, pressing into the bottom and adding extra chocolate chips if desired.
  7. Bake for 10-12 minutes until the edges are lightly golden.
  8. Allow to cool completely in the pans to avoid breaking when removing.
  9. Remove cookies from the pans; freeze for 20 minutes to ensure they hold together, if necessary.
  10. Prepare one cake pan with clear wrap overhanging on the sides. Place one cookie into the bottom of the pan.
  11. Soften ice cream in a large bowl for 5-10 minutes, then stir until creamy.
  12. Spread ice cream over the first cookie, topping with the second cookie.
  13. Wrap with overhanging clear wrap and freeze for 5-6 hours.
  14. Remove the cake from the pan using the clear wrap, placing it on a serving plate.
  15. Press mini chocolate chips into the sides of the cake; if ice cream melts, refreeze briefly.
  16. Keep the cake in the freezer until serving; serve with optional toppings like chocolate sauce or whipped cream.

Notes

For a sturdier cookie layer, consider chilling the dough before baking.
Customize the toppings with nuts or other types of chocolate chips for variety.
This cake keeps well in the freezer for about 5-7 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 27g
  • Sodium: 200mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 40mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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