Chocolate Chip Cookie Dough Ice Cream (Print Version)
Layers of cookie dough and ice cream topped with chocolate chips and syrup, perfect for any sweet craving.
# Ingredients:
→ Main Components
01 -
2 cups edible chocolate chip cookie dough (egg-free, with heat-treated flour)
02 -
1/4 cup unsalted butter, melted
03 -
Pinch of salt
04 -
1.5 quarts vanilla ice cream, softened
→ Fillings and Toppings
05 -
1/2 cup chocolate syrup or fudge sauce
06 -
1/3 cup mini chocolate chips
07 -
Whipped cream, for garnish (optional)
# Steps:
01 -
Line a springform pan or cake pan with parchment paper, ensuring an overhang for easy removal.
02 -
Combine approximately two-thirds of the cookie dough with the melted butter and a pinch of salt. Press the mixture evenly over the base of the prepared pan to form a uniform crust.
03 -
Place the pan in the freezer for 10 to 15 minutes to firm up the crust layer.
04 -
Allow vanilla ice cream to sit at room temperature for about 10 minutes until pliable but not melted.
05 -
Spread half of the softened ice cream evenly over the chilled crust. Crumble some of the remaining cookie dough on top and drizzle with chocolate syrup.
06 -
Spread the remaining ice cream evenly over the cake. Add additional drizzle of chocolate syrup and sprinkle mini chocolate chips over the surface.
07 -
Place the assembled cake in the freezer for 4 to 6 hours, or preferably overnight, until completely set.
08 -
Remove the cake from the freezer 5 to 10 minutes before slicing. Garnish with whipped cream, additional chocolate drizzle, and extra cookie dough if desired.
# Notes:
01 -
For clean slices, dip a chef’s knife in hot water and wipe dry between each cut.