Cookie Dough Ice Cream Cake
A delightful dessert combining layers of cookie dough and ice cream for a nostalgic treat!
Equipment
- Oven
- Stand Mixer
- 8-Inch Round Cake Pan
- Spatula
Ingredients
- 1 1/2 cups flour
- 3/4 cup unsalted butter at room temperature
- 1 cup brown sugar light or dark
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon fine sea salt
- 3/4 cup heavy whipping cream
- 200 g dark chocolate chopped finely
- 1 pint ice cream flavor of your choice
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the flour over a square cake pan and toast in the oven for about 5-10 minutes. Let it cool.
- Line an 8-inch round cake tin with plastic wrap or parchment paper.
- In a stand mixer, cream together room temperature butter, both sugars, salt, and vanilla extract until light and fluffy (about 10 minutes).
- Gradually mix in the cooled toasted flour and chopped dark chocolate until well combined.
- Add heavy whipping cream and beat for another 5 minutes until creamy.
- Spread half of the cookie dough into the prepared cake pan and level it off with a spatula. Freeze for about 5 minutes to firm up.
- Spread a layer of softened ice cream over the cookie dough layer, then top with the remaining cookie dough, spreading it evenly.
- Freeze the assembled cake for at least 4 hours or until firm.
- When ready to serve, remove the cake from the freezer and let it soften for a few minutes before slicing.
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Notes
Store leftovers in an airtight container in the freezer for up to 2 weeks.