Description
A deliciously layered cake combining vanilla and chocolate ice cream with bits of cookie dough, perfect for hot days or parties.
Ingredients
Scale
- 1 pint vanilla ice cream
- 1 pint chocolate ice cream
- 1 cup cookie dough (store-bought or homemade)
- 1/2 cup chocolate chips
- 1 cup whipped cream
- 1 chocolate cake (10-inch round, baked and cooled)
- Chocolate syrup (for drizzling, optional)
Instructions
- Soften the vanilla and chocolate ice cream slightly, about 10 minutes at room temperature.
- In a large bowl, mix the softened vanilla ice cream with the cookie dough and half of the chocolate chips.
- Place one layer of the cooled chocolate cake on a serving plate. Spread the cookie dough ice cream mixture over the cake layer evenly.
- Place the second chocolate cake layer on top.
- Top with the softened chocolate ice cream, spreading it evenly over the top.
- Freeze the assembled cake for at least 240 minutes, or until firm.
- Once frozen, remove from the freezer and spread whipped cream over the top and sides of the cake.
- Decorate with the remaining chocolate chips and drizzle with chocolate syrup, if desired.
- Slice and serve the cake straight from the freezer.
Notes
For clean slices, use a warm knife and wipe it between cuts. The cake can be stored for up to 2 weeks in the freezer.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg