Chocolate Chip Cookie Dough Ice Cream Cake

This indulgent Chocolate Chip Cookie Dough Ice Cream Cake combines layers of cookie dough ice cream, chocolate chips, and a crunchy cookie crust. It’s a frozen treat that’s perfect for any occasion!

Ingredients:

For the Crust:

• 1 1/2 cups chocolate graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Ice Cream Layers:

• 1 quart cookie dough ice cream, softened
• 1 quart vanilla ice cream, softened
• 1/2 cup mini chocolate chips (plus more for topping)
• 1/2 cup chocolate syrup

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Chocolate chips and syrup for garnish

Step-by-Step Instructions:

1. Prepare the Crust:
   • In a medium bowl, combine the chocolate graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Freeze for at least 30 minutes to set.
2. Assemble the First Ice Cream Layer:
   • Spread the softened cookie dough ice cream over the frozen crust in an even layer. Sprinkle mini chocolate chips over the top and drizzle with chocolate syrup. Freeze for about 1 hour or until the ice cream is firm.
3. Assemble the Second Ice Cream Layer:
   • Once the first layer is firm, spread the softened vanilla ice cream on top. Again, sprinkle mini chocolate chips and drizzle chocolate syrup over this layer. Freeze for another 2 hours or until the ice cream is fully set.
4. Make the Whipped Cream Topping:
   • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe the whipped cream onto the top of the ice cream cake in decorative swirls.
5. Add the Garnishes:
   • Top the whipped cream with extra mini chocolate chips and drizzle chocolate syrup over the cake for an extra decadent finish.
6. Final Freeze:
   • Freeze the cake for at least 4 hours, or preferably overnight, before serving to ensure that all layers are firm.
7. Serve:
   • When ready to serve, remove the cake from the freezer and allow it to sit for about 10 minutes at room temperature before slicing. Cut into wedges and enjoy the layered goodness of cookie dough and vanilla ice cream with a crunchy chocolatey crust!

Additional Tips for Serving and Storage:

• Storage: Store the cake in the freezer, covered with plastic wrap or in an airtight container, for up to 1 week.
• Serving Suggestion: For added indulgence, serve each slice with a drizzle of caramel sauce or a scoop of whipped cream on the side.
• Variations: Feel free to swap out the cookie dough ice cream for other flavors like cookies and cream, peanut butter cup, or your favorite chocolate chip varieties.

FAQs About Chocolate Chip Cookie Dough Ice Cream Cake:

1. Can I make this cake in advance?
   Yes, this cake can be made up to 3 days in advance and stored in the freezer until you’re ready to serve.
2. What if I don’t have a springform pan?
   You can use a regular cake pan, but lining it with parchment paper will help make it easier to remove the cake.
3. Can I use homemade ice cream?
   Absolutely! Homemade ice cream works wonderfully in this recipe. Just make sure it’s soft enough to spread when assembling the layers.
4. How do I get clean slices when serving?
   Use a sharp knife dipped in warm water to cut through the ice cream cake cleanly. Wipe the knife between each slice for the best results.

This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate frozen dessert that layers creamy ice cream, crunchy chocolate crust, and plenty of chocolate chips. Whether you’re celebrating a special occasion or just indulging, this cake is guaranteed to impress!