Description
Indulge in the ultimate dessert experience with this Chocolate Chip Cookie Ice Cream Cake. Layers of creamy vanilla ice cream, gooey hot fudge and caramel sauces, and chewy chocolate chip cookies come together in a frozen treat that’s perfect for any occasion.
Ingredients
Scale
Chocolate Chip Cookie Ice Cream Cake:
- 2 packages (16 ounces each) refrigerated chocolate chip cookie dough
- 1/2 gallon vanilla ice cream (slightly softened)
- 1/2 cup hot fudge sauce
- 1/2 cup caramel sauce
- 1 cup whipped cream
- 1/4 cup mini chocolate chips
- Optional toppings like crushed cookies or sprinkles
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the cookie base: Press one package of cookie dough into a greased 9-inch springform pan and bake until golden brown. Let it cool completely.
- Assemble the layers: Line the sides of the pan with parchment paper. Spread softened ice cream over the cookie base. Drizzle with half of the hot fudge and caramel sauces. Arrange sliced cookie dough rounds on top.
- Freeze: Freeze the cake for at least 4 hours until firm.
- Final touches: Before serving, add whipped cream, remaining fudge and caramel sauces, mini chocolate chips, and any additional toppings.
- Serve: Remove the pan sides, slice, and enjoy immediately.
Notes
- For extra flavor, try using cookie dough ice cream instead of plain vanilla.
- To make slicing easier, run a sharp knife under hot water before cutting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42 g
- Sodium: 320 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
