This decadent Cookie Dough Ice Cream Cake combines a rich chocolate cake, creamy cookie dough ice cream, and layers of edible cookie dough for the ultimate dessert experience. Perfect for summer birthdays or any celebration, this cake is a delightful fusion of ice cream and cake, with a silky chocolate drip and a light whipped cream frosting that ties it all together. Each bite is a mix of chocolatey goodness and the nostalgic taste of cookie dough, making it a crowd-pleaser for all ages.
Ingredients
Chocolate Cake:
- 1 cup all-purpose flour
- ¾ cup white granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup canola or vegetable oil
- 1 tsp pure vanilla extract
- 2 large eggs (room temperature)
- ½ cup buttermilk (room temperature)
- ⅓ cup hot water
Edible Cookie Dough:
- ¼ cup unsalted butter (room temperature)
- ⅛ cup white granulated sugar
- ¼ cup brown sugar (packed)
- 1 Tbsp heavy cream
- 1 Tbsp light corn syrup
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour (heat-treated)
- ¼ tsp salt
- ⅓ cup mini chocolate chips
Whipped Cream:
- 3 cups heavy cream
- 1 cup powdered sugar
- 1 ½ tsp pure vanilla extract
- 2 Tbsp cold water
- 1 ½ tsp powdered gelatin
- 1 ½ tsp heavy cream
- 1 cup chopped chocolate bar (Lindt 70% recommended)
Chocolate Drip:
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
Ice Cream Layer:
- 1.5 quarts Alden’s Organic Cookie Dough Ice Cream
Instructions
1. Chocolate Cake:
- Preheat Oven: Preheat the oven to 350°F and prepare two 9-inch cake pans by spraying with nonstick spray and lining the bottom with parchment paper. Spray again for easy release.
- Mix Dry Ingredients: In a large bowl, sift the flour and cocoa powder together. Stir in the sugar, baking powder, baking soda, and salt, then set aside.
- Mix Wet Ingredients: Heat the water in a saucepan until steaming. In a separate bowl, whisk together the oil, vanilla, eggs, and buttermilk. Slowly mix in the hot water to the wet ingredients.
- Combine: Pour the wet ingredients into the dry ingredients and whisk until combined. The batter will be thin.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick comes out clean from the center.
- Cool and Freeze: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Once cooled, wrap the cake layers tightly in plastic wrap and freeze overnight for easier assembly.
2. Ice Cream Layer:
- Prepare Pan: Line an 8-inch cake pan with aluminum foil or plastic wrap, leaving an overhang for easy removal.
- Soften Ice Cream: Let the cookie dough ice cream soften for about 15 minutes at room temperature.
- Spread: Evenly spread the softened ice cream into the prepared pan and smooth the top with a spatula. Freeze overnight.
3. Edible Cookie Dough:
- Cream Butter and Sugars: Beat the butter, white sugar, and brown sugar together until light and fluffy.
- Add Wet Ingredients: Mix in the heavy cream, light corn syrup, and vanilla extract until well combined.
- Mix in Dry Ingredients: Stir in the heat-treated flour and salt, then fold in the mini chocolate chips.
- Set Aside: Store the cookie dough in the refrigerator until ready to use.
4. Whipped Cream:
- Whisk Cream: In a large bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Stabilize with Gelatin: Dissolve the gelatin in cold water and allow it to bloom for 5 minutes. Heat gently in the microwave or on the stove until dissolved. Stir in 1 ½ tsp heavy cream, then gently fold the gelatin mixture into the whipped cream for extra stability.
5. Chocolate Drip:
- Melt Chocolate: Heat the heavy cream until steaming and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then whisk until smooth and glossy.
Assembly
- Layering: Place one layer of frozen chocolate cake on a serving platter. Spread a layer of edible cookie dough on top, then place the frozen ice cream layer on top of the cookie dough. Add the second layer of chocolate cake on top of the ice cream.
- Frost: Cover the entire cake with the stabilized whipped cream, smoothing the sides and top with an offset spatula.
- Drip: Pour the prepared chocolate drip over the edges of the cake, letting it drip down the sides for a dramatic effect.
- Decorate: Top with chopped chocolate bars, extra cookie dough pieces, or fresh berries if desired.
- Freeze and Serve: Freeze the assembled cake for at least 2 hours before serving to ensure it holds its shape.
Tips:
- Handling Ice Cream Layers: Working with frozen layers can be tricky, so keep the cake layers in the freezer until you’re ready to assemble to prevent melting.
- Heat-treating Flour: To make the cookie dough safe to eat, heat the flour in the oven at 350°F for 5 minutes before using.
- Stabilized Whipped Cream: Using gelatin helps keep the whipped cream from collapsing, especially when working with ice cream.
This Cookie Dough Ice Cream Cake is a showstopper dessert that’s perfect for any special occasion!
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