Cookie Dough Ice Cream Cake

5 from 8 votes

This cookie dough ice cream cake is a layered chocolate cake full of cookie dough ice cream, edible cookie dough bites, and homemade whipped cream full of chocolate chunks.

Prep Time1

Cook Time25

Chilling Time12

Total Time13 25

Servings: slices

Calories: 451kcal

Ingredients

Chocolate Cake

1 cup All-purpose flour
¾ cup White granulated sugar
⅓ cup Unsweetened cocoa powder
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¼ cup Oil canola or vegetable oil
1 teaspoon Pure vanilla extract
2 Large eggs room temperature
½ cup Buttermilk room temperature
⅓ cup Hot water
1.5 quarts Alden's Organic Cookie Dough Ice Cream

Edible Cookie Dough

¼ cup Unsalted butter room temperature
⅛ cup White granulated sugar
¼ cup Brown sugar packed light or dark
1 tablespoon Heavy cream
1 tablespoon Light corn syrup
1 teaspoon Pure vanilla extract
¾ cup All-purpose flour
¼ tsp Salt
⅓ cup Mini chocolate chips

Whipped Cream

3 cups Heavy cream
1 cup Powdered sugar
1 ½ teaspoon Pure vanilla extract
2 tablespoon Cold water
1 ½ teaspoon Powdered gelatin
1 ½ teaspoon Heavy cream
1 cup Chopped chocolate bar I used 4oz Lindt 70% chocolate bar.

Chocolate Drip

1 cup Semi-sweet chocolate chips
¾ cup Heavy cream

US Customary - Metric

Instructions

Chocolate Cake

Preheat the oven to 350°. Spray two 9-inch cake pan with baking nonstick spray. Line the bottom with 8-inch parchment paper and spray again.
In a large bowl, sift the flour and cocoa powder together. Add the sugar, baking powder, baking soda, and salt. Set aside.
1 cup All-purpose flour, ¾ cup White granulated sugar, ⅓ cup Unsweetened cocoa powder, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
Heat the water in a saucepan until steaming. In a medium bowl, mix the oil, vanilla, eggs, and buttermilk. Then, slowly mix in the hot water.
¼ cup Oil, 1 teaspoon Pure vanilla extract, 2 Large eggs, ½ cup Buttermilk, ⅓ cup Hot water
Pour the wet ingredients into the dry ingredients and whisk until combined. It will be a runny batter.
Pour between the two cake pans.
Bake for 20-25 minutes until a toothpick inserted comes out clean.
Let the cakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Let it cool completely. Wrap the cake slices tightly in plastic wrap. Freeze overnight.
Line a 8-inch cake pan with aluminum foil or plastic wrap. Let the ice cream softened for 15 minutes. Spread 1.5 quarts of cookie dough ice cream into the pan. Use a spatula to smooth it until even.
1.5 quarts Alden's Organic Cookie Dough Ice Cream
Freeze overnight.

Edible Cookie Dough

In a mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes until fluffy. Add the vanilla, heavy cream, and light corn syrup. Mix until combined.
¼ cup Unsalted butter, ⅛ cup White granulated sugar, ¼ cup Brown sugar, 1 tablespoon Heavy cream, 1 tablespoon Light corn syrup, 1 teaspoon Pure vanilla extract
Add the flour and salt and mix on low speed until combined. Add in the mini chocolate chips.
¾ cup All-purpose flour, ¼ teaspoon Salt, ⅓ cup Mini chocolate chips
Take half of the dough and flatten into a disc and wrap in plastic wrap. Chill in the fridge for an hour until chilled and firm.
Roll the rest of the dough into medium cookie dough balls for the decoration. Place the cookie dough balls on a plate and chill in the fridge.

Whipped Cream

Start this right before decorating. Place a metal bowl and a whisk attachment in the freezer for 10 minutes. While you wait cut a 4oz chocolate bar on a cutting board into very very small pieces.
1 cup Chopped chocolate bar
In a small bowl, mix the cold water and powdered gelatin. Let it sit for 5 minutes. Heat in the microwave for 5 seconds until melted. Add the 1 ½ teaspoon of heavy cream and mix. Heat back in the microwave for 5 seconds.
2 tablespoon Cold water, 1 ½ teaspoon Powdered gelatin, 1 ½ teaspoon Heavy cream
Pour heavy cream and powdered sugar into the cold bowl. Mix on high speed until looking fluffy. Add the vanilla and slowly add in the gelatin mixture. Beat on high speed until stiff peaks form.
3 cups Heavy cream, 1 cup Powdered sugar, 1 ½ teaspoon Pure vanilla extract
Take off the mixer and slightly fold in the chocolate chunks.

Chocolate Drip

Start this after you frost the cake. Place semi-sweet chocolate chips in a bowl. Heat the heavy cream in a small saucepan over medium-low heat until steaming.
1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
Pour the hot cream over the chocolate chips. Let it sit for 2 minutes. Mix until smooth. If any chocolate chunks remain, heat in the microwave for 15 second intervals. Let it cool to room temperature before using.

Assembly

Spread a small amount of whipped cream on the board you are decorating on. Take the disc of cookie dough out. Use a sharp knife to cut it into bites.
Place the first frozen cake layer down. Spread 1 cup of whipped cream over the cake. Use a piping bag to pipe a border of whipped cream over the edge of the cake. Place cookie dough bites on top of the whipped cream. It should a compacted 1 layer of cookie dough.
Take the ice cream out of the freezer and place the ice cream on top. Work quickly now. Place the last cake layer with the bottom of the cake facing up.
Quickly spread the whipped cream over the cake cake. Use a cake scrapper to gently smooth it.
Place in the freezer while you make the chocolate drip.
Use a piping bag and use half of the chocolate. Pipe chocolate on the edge of the cake, so the chocolate drips down. Pour the rest of the chocolate on top of the cake. Use a spatula to smooth.
Freeze for 10 minutes before topping with the extra cookie dough balls.
Serve immediately or keep in the freezer covered. Let it thaw on the counter for 30 minutes before cutting into.

Nutrition