Chocolate Chip Cookie Dough Ice Cream Cake

Directions

1. Preheat your oven to 175°C (350°F). Grease and line a 23 cm (9-inch) round cake pan.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
3. Add the buttermilk, oil, eggs, and vanilla extract. Mix until smooth, then slowly stir in the hot water or coffee. The batter will be thin and glossy.
4. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
5. While the cake cools, make the cookie dough. In a bowl, cream the butter and brown sugar until fluffy. Mix in the milk and vanilla.
6. Add the heat-treated flour and stir until combined, then fold in the mini chocolate chips. Roll small pieces of dough and set aside.
7. Line the same cake pan with plastic wrap, leaving overhang on the sides. Place the cooled cake layer at the bottom.
8. Spread half of the softened ice cream evenly over the cake. Sprinkle half of the cookie dough pieces on top, gently pressing them in.
9. Add the remaining ice cream, smoothing the top, then finish with the rest of the cookie dough.
10. Cover tightly with plastic wrap and freeze for at least 6 hours, or overnight, until fully firm.
11. Before serving, remove from the freezer and let sit at room temperature for 10 minutes. Lift out using the plastic wrap, add toppings if desired, slice, and serve.

Recipe Details

Prep Time: 35 minutes
Bake Time: 35 minutes
Freezing Time: 6 hours
Total Time: About 7½ hours
Servings: 10–12
Difficulty: Medium

Variations & Substitutions

• Swap vanilla ice cream for chocolate or cookies and cream for an extra-decadent twist.
• Use a boxed chocolate cake mix if you’re short on time.
• Add a thin fudge or caramel layer between the cake and ice cream for more texture.
• Make it gluten-free by using gluten-free flour and certified gluten-free cookie dough ingredients.

Serving Suggestions