Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Servings: 10 – 12
Prep: 20 minutes| Cook Time: 8-10 minutes | Cool Time: Overnight | Assembly Time: 30 minutes
**You must add in time for cooling in the freezer between assembling the layers**
Cookie Ingredients:
2 large bags Chocolate Chip Cookie Mix – Need enough to make 36 cookies, 1 Tbsp scoop cookies (see notes below on which one was used for this recipe)
2 sticks + 2 Tbsp unsalted butter, divided
2 eggs
Whipped Cream Ingredients:
1 cup heavy whipping cream
1.5 cups powdered sugar
½ tsp vanilla
Additional Items:
9 inch springform pan
1 inch cookie scoop
2 large cartons of cookie dough ice cream
⅓ cup chocolate chips for topping (optional)
Directions Cupcakes:
Preheat oven to 350 degrees F. Add parchment paper to baking sheets and set aside.
Follow the instructions on your chocolate chip cookie mix to make the batter.
Using a 1 inch cookie scoop, scoop 1 Tbsp balls about 2 inches apart on the baking sheets. In total, you want 36 cookies.
Bake according to directions on your cookie mix.
Once cookies are done, immediately use a two inch ring (cup, round measuring cup, etc) roll around the edges of each cookie to form nice rounded edges. Place on a cooling rack.
Crush up 15 cookies into a small bowl and add 2 Tbsp of melted butter. Mix to combine.
In a 9 inch springform pan lined with parchment paper, form the bottom cookie layer by pressing the cookie mixture into a single layer. Put in the freezer for about 30 minutes and allow to cool and harden.
Remove the pan from the freezer and line 12-13 cookies along the sides (flat side facing inward). Add the bottom layer of ice cream into the pan and press in between the bottom of the cookies to form a solid base.
The ice cream layer should come up about halfway on the cookies. Place back into the freezer for 30 minutes.
Next, make the whipped cream by adding the heavy cream to a large mixing bowl. Mix on high speed for 2 – 3 minutes until stiff peaks form. Slowly add in the powdered sugar and vanilla. Mix for another 2 minutes. Set aside.
Remove the cake from the freezer and add the remaining cookies to form the middle layer. Cover the cookies with another layer of ice cream.
Using the 1 inch cookie scoop, scoop 1 inch balls of ice cream around the border. Spread the whipped cream in the middle.**
Cover with plastic wrap and freeze overnight.
Optional to add crushed cookies or mini chocolate chips on top for decoration.
Additional notes:
**When you are adding the balls of ice cream on top, be sure to work quickly. You want the balls to maintain a circular shape. If the ice cream is starting to melt too much, put everything in the freezer and assemble when the ice cream is more firm.
***When you are cutting the cake, warm a knife under hot water before cutting each slice.
