Directions
- Prepare the Cookie Dough Layer:
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla extract and mix until well combined. - Form the Dough:
Gradually stir in flour and salt until a dough forms. Fold in the mini chocolate chips. Set aside. - Press Dough Into Pan:
In an 8–9 inch springform pan, press half of the cookie dough evenly into the bottom to form a solid crust. - Add the Ice Cream Layers:
Spread the softened vanilla ice cream over the cookie dough layer, smoothing it out. Sprinkle a layer of M&M’s over the ice cream, then top with the softened chocolate ice cream and smooth again. - Top with Remaining Dough:
Press the remaining cookie dough gently over the chocolate ice cream layer. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight until firm. - Prepare the Chocolate Ganache:
In a small saucepan over medium heat, warm the heavy cream until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth and glossy. - Assemble and Decorate:
Remove the cake from the freezer and pour the chocolate ganache over the top, letting it drip down the sides. Decorate with additional M&M’s. Return the cake to the freezer for 30 minutes to set the ganache. - Serve:
Slice and enjoy! Each bite delivers creamy ice cream, sweet cookie dough, and a crunch from the M&M’s—a true celebration of textures and flavors.
Recipe Details
Prep Time: 30 minutes
Freezing Time: 4+ hours
Total Time: 4 hours 30 minutes
Servings: 10–12 slices
Difficulty: Medium
Variations & Substitutions
- Use peanut butter or mint chocolate chips instead of M&M’s for a flavor twist.
- Substitute cookies n’ cream ice cream in place of chocolate ice cream for extra texture.
- Make a gluten-free version by using a gluten-free flour blend for the cookie dough.
- Add caramel sauce between layers for a gooey surprise.
Serving Suggestions
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