Chocolate Chip Cookie Ice Cream Cake

Indulge in the ultimate treat with this Chocolate Chip Cookie Ice Cream Cake. Layers of creamy vanilla ice cream sandwiched between soft, chewy chocolate chip cookies make for a dessert that’s sure to impress. Perfect for birthdays, parties, or any occasion worth celebrating!

Ingredients:

For the Chocolate Chip Cookies:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips

For the Ice Cream Filling:

  • 1.5 quarts vanilla ice cream, slightly softened

Optional Toppings:

  • Chocolate syrup
  • Whipped cream
  • Additional chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and well combined.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Stir in the chocolate chips until evenly distributed throughout the dough.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool completely on the baking sheets.
  9. Once the cookies are cool, line the bottom of a 9-inch springform pan with a layer of cookies, pressing them down slightly to form a crust.
  10. Spread half of the softened vanilla ice cream evenly over the cookie crust.
  11. Place another layer of chocolate chip cookies on top of the ice cream, pressing down gently.
  12. Spread the remaining ice cream over the second layer of cookies.
  13. Cover the pan with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
  14. Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly.
  15. Drizzle with chocolate syrup and top with whipped cream and additional chocolate chips, if desired.
  16. Slice and serve immediately. Enjoy your delicious Chocolate Chip Cookie Ice Cream Cake!

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