Chocolate Chip Cookie Dough Ice Cream Cake 🍫
Ingredients:
For the Chocolate Cake:
1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water
For the Eggless Cookie Dough:
6 tbsp butter
1/2 cup brown sugar
1 tsp vanilla extract
1 cup heat-treated flour
1-2 tsp milk
1/2 cup mini chocolate chips
For the Ice Cream:
8 oz cream cheese, softened
1/2 cup brown sugar
1/8 cup milk
2 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
1/2 cup mini chocolate chips
Additional:
4-8 oz Cool Whip for icing
Extra mini chocolate chips for decorating
Chocolate sauce (optional)
Directions:
For the Chocolate Cake:
Preheat your oven to 300°F (150°C). In a large bowl, combine the dry ingredients.
Add the egg, buttermilk, oil, and vanilla, mixing until smooth. Gradually stir in the boiling water.
Pour the batter into two 8-inch round pans and bake for 25-30 minutes. Let the cakes cool and level the tops.
For the Eggless Cookie Dough:
Cream the butter and brown sugar together until smooth. Mix in the vanilla.
Gradually add the flour and milk until well combined, then stir in the mini chocolate chips.
Roll the dough into small balls and chill them in the refrigerator.
For the Ice Cream:
Blend the cream cheese, brown sugar, milk, and vanilla until smooth.
Fold in the Cool Whip and mini chocolate chips, then gently mix in the chilled cookie dough balls.
Assembly:
Line a springform pan with parchment paper.
Alternate layers of cake and ice cream mixture, freezing each layer before adding the next.
Once all layers are assembled, freeze the entire cake until firm.
Decorate with Cool Whip, additional chocolate chips, and drizzle with chocolate sauce if desired.
Enjoy this decadent, homemade treat! 🍫🍪