No-Bake Cookie Dough Ice Cream Cake
No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough - it's a giant-sized childhood favorite comes to life!
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 3 cups all purpose flour
- 1 pinch kosher salt
- 1 can sweetened condensed milk (14 ounces)
- 3 cups mini chocolate chips plus extra for garnish
- 1/2 gallon chocolate ice cream slightly softened
- Chocolate ganache for drizzling
- Chocolate whipped cream for piping
Instructions
- LINE: the pans. Line an 8 inch springform pan and an 8 inch cake pan with plastic wrap, letting it hang over the sides to use as handles.
- CREAM: the dough base. In a stand mixer, beat ¾ cup softened butter and 1 cup packed brown sugar on high for 3 minutes until fluffy. Add 2 teaspoons pure vanilla extract and mix to combine.
- WHISK: the dry ingredients. In a separate bowl, whisk 3 cups all purpose flour with a pinch of kosher salt.
- MIX: the dough. Add half of the flour mixture to the butter mixture and mix well. Add the entire 14 ounce can sweetened condensed milk and mix until smooth. Add the remaining flour mixture and mix again. FOLD in 3 cups mini chocolate chips.
- DIVIDE: the dough. Reserve 1 cup of cookie dough. Divide the remaining dough evenly between the two lined pans and press into flat, even layers.
- WHIP: the ice cream. Add the slightly softened ½ gallon chocolate ice cream to the clean mixing bowl. Beat on medium low until smooth and spreadable. Spread the ice cream into the springform pan over the dough layer and smooth the top.
- FREEZE: both pans, covered, for 4 to 6 hours or until the ice cream is firm.
- ROLL: cookie dough balls. Pinch small pieces of the reserved dough and roll into mini balls. Chill on a parchment lined plate until assembly.
- ASSEMBLE: the cake. Remove both layers from the freezer. Lift the ice cream layer out of the springform pan using the plastic wrap. Place on a serving board. Unwrap the second cookie dough layer and place it on top of the ice cream.
- DECORATE: with warm chocolate ganache, letting it drip down the sides. Pipe chocolate whipped cream rosettes around the top edge. Sprinkle with extra mini chocolate chips and pile the cookie dough balls in the center.
- SLICE: cleanly by running a sharp knife under hot water between cuts.
Notes
Make Ahead: This cake must be frozen at least 6 hours but can be made 2 to 3 days ahead.
Storage: Keep tightly wrapped in the freezer for up to 1 month.
Serving Tip: Let the cake sit at room temperature for 10 minutes before slicing for cleaner cuts.
Variation: Swap chocolate ice cream for vanilla, cookie dough, or cookies and cream.
Nutrition
Serving: 1 | Calories: 854cal | Carbohydrates: 117g | Protein: 12g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 91mg | Sodium: 161mg | Sugar: 86g | Fiber: 4g | Calcium: 248mg | Iron: 4mg