Description
A delightful cake that mixes a warm cookie base with a layer of cold ice cream, perfect for parties or kids’ gatherings.
Ingredients
Scale
- 3/4 cup salted butter (room temperature)
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/4 cups semi-sweet chocolate chips
- 1.5 quarts cookie dough ice cream
- 4 oz Cool Whip
- Mini Chips Ahoy
- Chocolate sauce
Instructions
- Preheat the oven to 350ยฐF and line the bottom of a 9-inch springform pan with parchment paper.
- Cream the butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix in the egg and vanilla extract.
- Add the flour and baking soda, mixing until fully combined; the dough will be thick.
- Stir in the chocolate chips.
- Press the dough into an even layer in the bottom of the cake pan and bake for 18-20 minutes or until the edges are slightly golden.
- Remove from the oven and let it cool partially in the pan, then transfer to a cooling rack to cool completely.
- While the cookie cools, soften the ice cream slightly at room temperature.
- Return the cooled cookie to the springform pan and top it with the softened ice cream, spreading it into an even layer.
- Freeze the cake completely.
- Once frozen, remove from the springform pan, pipe the edges with whipped cream, and sprinkle chopped Mini Chips Ahoy cookies on top. Drizzle with chocolate sauce.
- Freeze until ready to serve, thawing for about 10 minutes before cutting and serving.
Notes
Press the dough evenly and do not overbake the cookie for best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg