No-Bake Chocolate Chip Cookie Dough Ice Cream Cake
This indulgent dessert perfectly marries the rich flavors of cookie dough and creamy ice cream in a delightful, no-bake format.
Equipment
- Mixing Bowl
- 9-inch Springform Pan
Ingredients
Ingredients
- 2 cups All-purpose flour Provides structure and texture for the cookie dough.
- 1 cup Unsalted butter Softened to room temperature for easy mixing.
- 1 cup Brown sugar Packed for added depth and chewiness.
- 1/2 cup Granulated sugar Balances the flavors of the cookie dough.
- 1 cup Semi-sweet chocolate chips Provides bursts of chocolate in every bite.
- 4 cups Ice cream Choose your favorite flavor.
- 2 cups Whipped cream Optional topping for a light finish.
- 1 handful Sprinkles Optional decoration for visual appeal.
Instructions
- Prepare your workspace and gather all ingredients. Have a 9-inch springform pan ready.
- In a large mixing bowl, combine softened butter and both sugars. Blend until creamy.
- Gradually add flour to the mixture and mix on low speed until just combined.
- Fold in chocolate chips until evenly distributed.
- Press half of the cookie dough mixture into the bottom of the springform pan.
- Let ice cream soften at room temperature for about 10 minutes, then spread over the cookie dough layer.
- Crumble the remaining cookie dough over the ice cream layer.
- If desired, spread whipped cream over the top and add sprinkles for decoration.
- Cover and freeze for at least 4 hours or overnight.
- Once set, remove from the freezer and release from the springform pan.
- Slice and serve immediately.
Notes
This cake can be made ahead of time and stored in the freezer. Allow to soften slightly before serving.