Chocolate Chip Cookie Dough Ice Cream Cake

Ingredients:

For the Cookie Crust:

• 2 cups crushed chocolate chip cookies (or chocolate sandwich cookies)
• ½ cup unsalted butter, melted

For the Ice Cream Layers:

• 1 quart (4 cups) vanilla ice cream, softened
• 1 quart (4 cups) chocolate ice cream, softened

For the Cookie Dough Layer:

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup all-purpose flour (heat-treated if raw)
• 1 cup mini chocolate chips

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Additional mini chocolate chips, cookie crumbs, or chocolate drizzle for garnish

---

Instructions:

Step 1: Prepare the Cookie Crust

1. Mix the crushed cookies and melted butter in a bowl until combined.
2. Press the mixture evenly into the bottom of a 9-inch springform pan. Freeze for 20 minutes to set.

---

Step 2: Make the Edible Cookie Dough

1. Beat the butter, brown sugar, and granulated sugar together until creamy.
2. Add milk and vanilla extract, mixing until smooth.
3. Stir in the heat-treated flour and mini chocolate chips. Set aside.

---

Step 3: Assemble the Cake

1. Vanilla Ice Cream Layer: Spread the softened vanilla ice cream evenly over the cookie crust. Freeze for 30 minutes or until firm.
2. Cookie Dough Layer: Crumble or spread the prepared cookie dough over the vanilla ice cream. Gently press it down to create an even layer. Freeze for 30 minutes.
3. Chocolate Ice Cream Layer: Spread the softened chocolate ice cream over the cookie dough layer. Smooth the top and freeze for at least 4 hours or overnight until solid.

---

Step 4: Make the Whipped Topping

1. Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the top of the frozen cake.

---

Step 5: Decorate and Serve

1. Garnish with mini chocolate chips, cookie crumbs, or a drizzle of melted chocolate.
2. Remove the cake from the springform pan, slice, and serve immediately.

---

Tips:

• Softening Ice Cream: Let the ice cream sit at room temperature for 5–10 minutes before spreading.
• Heat-Treat Flour: Bake the flour at 350°F (175°C) for 5 minutes to make it safe for raw consumption.
• Make Ahead: This cake can be made up to 3 days in advance and stored in the freezer.

Enjoy your indulgent, homemade Chocolate Chip Cookie Dough Ice Cream Cake! 🍪