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Cookie Dough Ice Cream Cake Recipe

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4.1 from 44 reviews

Layers of tender chocolate cake, cookie dough ice cream, edible chocolate chip cookie dough, and chocolate-studded whipped cream come together in this impressive make-ahead dessert, finished with a glossy chocolate drip.

Ingredients

Chocolate Cake

  • 1 cup all-purpose flour
  • 3/4 cup white granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1/3 cup hot water

Ice Cream Layer

  • 1 1/2 quarts cookie dough ice cream

Edible Cookie Dough

  • 1/4 cup unsalted butter, at room temperature
  • 1/8 cup white granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1 tablespoon heavy cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips

Chocolate Whipped Cream

  • 3 cups heavy cream
  • 1 cup powdered sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons cold water
  • 1 1/2 teaspoons powdered gelatin
  • 1 1/2 teaspoons heavy cream
  • 1 cup finely chopped chocolate bar, such as a 4-ounce 70% chocolate bar

Chocolate Drip

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream

Instructions

  1. Prepare the cake pans. Heat the oven to 350°F. Grease two 9-inch cake pans with baking spray, line the bottoms with parchment, and spray the parchment. Set aside.
  2. Combine the dry ingredients. Sift the flour and cocoa powder into a large bowl. Add the sugar, baking powder, baking soda, and salt, then whisk to combine.
  3. Mix the wet ingredients. Heat the water in a saucepan until steaming. In a medium bowl, whisk together the oil, vanilla, eggs, and buttermilk. Slowly whisk in the hot water.
  4. Make and bake the batter. Pour the wet ingredients into the dry ingredients and whisk just until combined; the batter will be thin. Divide it evenly between the prepared pans. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool and freeze the cake layers. Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack and cool completely. Wrap each layer tightly in plastic wrap and freeze overnight.
  6. Make the ice cream layer. Line an 8-inch cake pan with foil or plastic wrap. Let the ice cream soften for about 15 minutes, then spread it evenly in the pan. Cover and freeze overnight until firm.
  7. Mix the edible cookie dough. Beat the butter, granulated sugar, and brown sugar on high speed for about 2 minutes, until fluffy. Mix in the vanilla, heavy cream, and corn syrup. Add the flour and salt and mix on low until combined, then fold in the mini chocolate chips.
  8. Chill the cookie dough. Flatten half of the dough into a disc, wrap it, and refrigerate for about 1 hour, until firm. Roll the remaining dough into small balls and refrigerate them for decorating.
  9. Prepare the chocolate and gelatin. Just before decorating, chill a metal mixing bowl and whisk attachment in the freezer for 10 minutes. Finely chop the chocolate bar. In a small bowl, stir the cold water and gelatin together and let stand for 5 minutes. Microwave for 5 seconds to melt, stir in 1 1/2 teaspoons heavy cream, then microwave for another 5 seconds.
  10. Make the chocolate whipped cream. Pour the 3 cups heavy cream and powdered sugar into the chilled bowl. Beat on high until fluffy, then add the vanilla. Slowly pour in the gelatin mixture while beating, and continue until stiff peaks form. Remove the bowl from the mixer and gently fold in the chopped chocolate.
  11. Make the chocolate drip. After frosting the cake, put the chocolate chips in a heatproof bowl. Warm the 3/4 cup heavy cream in a small saucepan over medium-low heat until steaming. Pour it over the chocolate and let stand for 2 minutes, then stir until smooth. If needed, microwave in 15-second bursts until no chocolate pieces remain. Cool to room temperature before using.
  12. Prepare the cookie dough filling. Spread a small dab of whipped cream on the serving board to anchor the cake. Cut the chilled cookie dough disc into small bite-sized pieces.
  13. Layer the cake and cookie dough. Place one frozen cake layer on the board. Spread about 1 cup of whipped cream over it, then pipe a border around the edge. Arrange the cookie dough pieces in a compact, even layer inside the border.
  14. Add the ice cream and top cake layer. Remove the ice cream layer from its pan and place it over the cookie dough. Work quickly so the ice cream stays firm. Add the second cake layer, with its flat bottom facing up.
  15. Frost and chill the cake. Quickly cover the top and sides with the remaining whipped cream and smooth with a cake scraper or spatula. Place the cake in the freezer while the chocolate drip cools.
  16. Add the chocolate drip and decorate. Transfer about half of the cooled chocolate mixture to a piping bag and pipe drips around the cake’s edge. Pour the remaining chocolate over the top and smooth it with a spatula. Freeze for 10 minutes, then top with the chilled cookie dough balls.
  17. Serve. Serve immediately or cover and keep frozen. For easier slicing, let the cake stand at room temperature for about 30 minutes before cutting.

Notes

  • Allow enough time for the cake layers and ice cream layer to freeze overnight; the full process takes about 13 hours and 25 minutes.
  • For food safety, heat-treat the flour used in the edible cookie dough to 165°F, then cool it completely before mixing. Raw flour can contain harmful bacteria.
  • Work quickly when stacking and frosting the cake so the ice cream layer does not soften too much.
  • Keep the finished cake covered in the freezer. Let it soften at room temperature for about 30 minutes before slicing.
  • Contains wheat, dairy, and eggs. The gelatin is typically animal-derived.

Find it online: https://recipethrive.com/cookie-dough-ice-cream-cake-recipe/