🍪🍦🍰Delicious Chocolate Chip Cookie Dough Ice Cream Cake 🍪🍦🍰

 

Ingredients:

For the Cookie Dough:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 tablespoons milk

1 teaspoon vanilla extract

1 cup all-purpose flour, heat-treated (see note)

1 cup mini chocolate chips

For the Ice Cream Layers:

1.5 quarts vanilla ice cream, softened

1.5 quarts chocolate ice cream, softened

For the Crust:

24 Oreo cookies, crushed

1/4 cup unsalted butter, melted

For the Chocolate Ganache:

1 cup heavy cream

8 ounces semisweet chocolate, chopped

For Garnish (optional):

Whipped cream

Mini chocolate chips

Chocolate chip cookies, broken into pieces

Instructions:

1. Prepare the Cookie Dough:

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.

Add the milk and vanilla extract, and mix until well combined.

Gradually add the heat-treated flour and mix until fully incorporated.

Fold in the mini chocolate chips.

Place the cookie dough in the refrigerator to firm up while you prepare the other layers.

2. Prepare the Crust:

In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated with butter.

Press the mixture into the bottom of a 9-inch springform pan to form an even crust.

Place the crust in the freezer to set while you prepare the ice cream layers.

3. Assemble the Ice Cream Layers:

Remove the vanilla ice cream from the freezer and let it soften slightly.

Spread the softened vanilla ice cream evenly over the Oreo crust.

Break off small pieces of the prepared cookie dough and press them gently into the vanilla ice cream layer.

Freeze for at least 1 hour, or until the vanilla ice cream layer is firm.

Remove the chocolate ice cream from the freezer and let it soften slightly.

Spread the softened chocolate ice cream evenly over the vanilla ice cream layer.

Freeze for at least 2 hours, or until the entire ice cream cake is firm.

4. Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Place the chopped chocolate in a heatproof bowl.

Pour the hot cream over the chocolate and let it sit for 2-3 minutes.

Stir the mixture until the chocolate is completely melted and smooth.

Allow the ganache to cool slightly until it thickens but is still pourable.

5. Finish and Garnish:

Remove the ice cream cake from the freezer and release it from the springform pan.

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

If desired, garnish with whipped cream, mini chocolate chips, and pieces of chocolate chip cookies.

Return the cake to the freezer for at least 30 minutes to set the ganache.

6. Serve:

Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly.

Slice and serve this indulgent chocolate chip cookie dough ice cream cake.

Note: To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let it cool completely. This kills any potential bacteria and makes the flour safe to eat in raw dough.