Chocolate Chip Cookie Dough Ice Cream Cake

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Introduction:
Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate dessert for cookie dough and ice cream lovers. This layered frozen cake features a rich chocolate crust, creamy cookie dough ice cream, chunks of cookie dough, and a smooth chocolate ganache topping. Perfect for birthdays, celebrations, or any occasion that calls for a sweet treat, this cake is as indulgent as it is irresistible.

Ingredients:

For the Cookie Crust:

  • 1½ cups chocolate cookie crumbs (such as Oreo)
  • ⅓ cup melted butter

For the Cookie Dough:

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1¼ cups all-purpose flour (heat-treated to remove bacteria)
  • ½ cup mini chocolate chips

For the Ice Cream Layer:

  • 1½ quarts (6 cups) cookie dough ice cream, softened

For the Chocolate Ganache Topping:

  • 1 cup heavy cream
  • 1½ cups semi-sweet chocolate chips

Optional Ingredients:

  • Extra mini chocolate chips for garnish
  • Whipped cream for serving

Instructions:

  1. Prepare the Cookie Crust:
  • In a medium bowl, combine the chocolate cookie crumbs and melted butter until evenly moistened.
  • Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
  • Place the crust in the freezer for 20-30 minutes to firm up.
  1. Make the Cookie Dough:
  • In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the vanilla extract and milk, and mix until combined.
  • Gradually mix in the heat-treated flour until a soft dough forms.
  • Fold in the mini chocolate chips. Set aside.
  1. Layer the Ice Cream and Cookie Dough:
  • Take the softened cookie dough ice cream and spread it evenly over the chilled cookie crust in the springform pan.
  • Break the prepared cookie dough into small chunks and press them into the ice cream layer.
  • Smooth out the top and place the cake in the freezer for at least 3 hours, or until firm.
  1. Prepare the Chocolate Ganache Topping:
  • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  • Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a bowl.
  • Let sit for a minute, then stir until the chocolate is fully melted and smooth.
  1. Top the Cake with Ganache:
  • Once the cake is frozen solid, pour the chocolate ganache over the top, letting it drip down the sides.
  • Use a spatula to spread the ganache evenly over the top of the cake.
  • Garnish with extra mini chocolate chips if desired.
  1. Freeze Again:
  • Return the cake to the freezer for at least 1-2 hours or until the ganache is fully set.
  1. Serve:
  • To serve, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
  • Release the springform pan, slice the cake, and serve with whipped cream if desired.

Tips for Success:

  • Heat-treat the flour: To ensure the cookie dough is safe to eat raw, spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes.
  • Soften the ice cream: Let the ice cream soften at room temperature for 10-15 minutes before spreading, so it’s easier to work with.
  • Firm up between layers: Make sure to freeze the cake after each layer to keep it from melting and ensure neat layers.
  • Use a warm knife to slice: Dip the knife in hot water and wipe it off between slices for clean cuts.

Recommendation:

This cake is rich and indulgent, so serve it with a light topping like whipped cream or a drizzle of caramel sauce. Pair it with coffee or a tall glass of milk for the ultimate dessert experience.

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