Description
This DIY No-Bake Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate dessert mashup! It features layers of crushed cookies, creamy vanilla ice cream, chunks of edible cookie dough, and a rich chocolate fudge shell. It requires no oven time, just freezer time!
Ingredients
Scale
- For the Cookie Crust:
- 1 ½ cups (about 180g) crushed chocolate sandwich cookies (like Oreos)
- 6 tablespoons (85g) unsalted butter, melted
- For the Cookie Dough Layer:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (any kind)
- 1 ½ cups (180g) all-purpose flour, heat-treated (see notes)
- ½ teaspoon salt
- ½ cup (85g) mini chocolate chips
- For the Ice Cream Layer:
- 1.5 quarts (about 1.4L) good quality vanilla ice cream, slightly softened
- For the Chocolate Shell Topping:
- 1 cup (170g) semi-sweet chocolate chips
- ¼ cup (60ml) coconut oil (or vegetable shortening)
- Optional Garnish: More cookie dough pieces, whipped cream, sprinkles
Instructions
- Prepare the Pan: Line a 9-inch springform pan with plastic wrap, leaving an overhang on the sides for easy removal later.
- Make the Cookie Crust: In a bowl, mix the crushed sandwich cookies and melted butter until fully combined. Press the mixture evenly into the bottom of the prepared springform pan. Freeze for 15 minutes.
- Make the Edible Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the vanilla extract and milk. In a separate bowl, whisk together the heat-treated flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the mini chocolate chips.
- Assemble the Layers: Remove the crust from the freezer. Spread half of the edible cookie dough evenly over the crust. Freeze for 30 minutes until firm.
- Layer the Ice Cream: Scoop the slightly softened vanilla ice cream over the cookie dough layer. Use an offset spatula to spread it into an even layer, pressing down gently. Freeze for at least 3 hours, or until completely firm.
- Add Final Cookie Dough Layer: Once the ice cream is firm, spread the remaining half of the edible cookie dough over the top of the ice cream layer. Freeze for another 1 hour.
- Prepare the Chocolate Shell: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until completely smooth and melted. Let it cool slightly (about 5 minutes) so it doesn’t melt the ice cream immediately.
- Top and Chill: Pour the slightly cooled chocolate shell mixture evenly over the frozen cake. Quickly spread it to cover the top and let it drip down the sides. Return the cake to the freezer immediately for at least 4 hours, or preferably overnight, until the chocolate shell is hard and the cake is fully set.
- Serve: Before serving, remove the cake from the freezer, remove the springform ring and plastic wrap. Let it sit at room temperature for 5-10 minutes before slicing with a hot, dry knife. Garnish as desired.
Notes
- Heat-Treating Flour: To make the flour safe for raw consumption, spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in 30-second bursts until it reaches 165°F (74°C) internally. Let it cool completely before using.
- Ice Cream Softening: Ice cream should be soft enough to spread easily, but not melted. Leave it on the counter for 10-15 minutes before spreading.
- Storage: Store leftovers tightly wrapped in plastic wrap in the freezer for up to 2 weeks.
- Prep Time: PT45M
- Cook Time: PT5M
- Category: Ice Cream Cakes
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg