Description
Decadent Cookie Dough Delight Cake
Ingredients
• 1 egg
• 3/4 cup dark brown sugar
• 1.5 quarts Cookie Dough Ice Cream (softened)
• 1/4 cup granulated sugar
• Mini Chips Ahoy cookies (for topping)
• 3/4 cup salted butter, room temperature
• Chocolate sauce (e.g., Smucker’s Chocolate Sundae Syrup)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/4 cups semi-sweet chocolate chips
• 4 oz Cool Whip
• 1 1/2 tsp vanilla extract
Instructions
1. Prepare the Cookie Base:
Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
2. Cream Butter and Sugars:
In a large mixing bowl, cream together the room temperature salted butter, dark brown sugar, and granulated sugar until light and fluffy.
3. Add Wet Ingredients:
Beat in the egg and vanilla extract until fully incorporated.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually mix the dry ingredients into the butter mixture until just combined.
5. Fold in Chocolate Chips:
Gently fold in the semi-sweet chocolate chips.
6. Bake the Cookie Base:
Press the cookie dough evenly into the bottom of the prepared springform pan. Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookie to cool completely in the pan.
7. Assemble the Cake:
Once cooled, spread the softened cookie dough ice cream evenly over the cookie base. Cover with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
8. Decorate the Cake:
After freezing, remove the cake from the freezer and carefully release the springform pan. Spread a layer of Cool Whip over the ice cream.
9. Add Toppings:
Sprinkle Mini Chips Ahoy cookies on top for added crunch and decoration.
10. Drizzle with Chocolate:
Generously drizzle chocolate sauce over the top to add a decadent finish.
11. Chill and Serve:
Return the cake to the freezer for an additional 30 minutes to allow the toppings to set. Slice and enjoy!
Nutritional Information (per serving):
• Calories: Approximately 350 kcal
• Protein: 4g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 1g
Preparation time: 30 minutes | Cooking time: 15 minutes.
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Step-by-Step Guide
For best results, follow this detailed guide. First, ensure your butter is truly at room temperature for proper creaming. Use a stand mixer or electric hand mixer on medium speed for 3-4 minutes until the butter-sugar mixture is pale and fluffy. When adding the dry ingredients, mix on low speed until just combined to avoid a tough cookie base. After baking, the cookie will look soft in the center but will firm up as it cools—do not overbake. For the ice cream layer, let it soften on the counter for 15-20 minutes until spreadable but not melted. Use an offset spatula to spread it evenly over the cooled base. The final freeze is crucial for clean slices.
Serving Suggestions
Serve this cake directly from the freezer, allowing slices to sit at room temperature for 5 minutes before eating for the perfect texture. Pair each slice with a cold glass of milk or a scoop of vanilla ice cream for an extra-indulgent treat. For a party, garnish individual plates with a drizzle of caramel sauce and a sprinkle of sea salt. You can also customize the toppings with crushed pretzels, peanut butter cups, or rainbow sprinkles to match your theme.
How-to Summary
This Decadent Cookie Dough Delight Cake is built in three main stages: 1) Bake a chocolate chip cookie base in a springform pan and let it cool completely. 2) Spread softened cookie dough ice cream over the base and freeze until solid. 3) Decorate with a layer of Cool Whip, mini cookies, and chocolate sauce before a final brief freeze. The key is ensuring each layer is fully set before adding the next.
Frequently Asked Questions
Can I use homemade ice cream? Absolutely. Ensure your homemade cookie dough ice cream is very firm before softening slightly to spread. Store-bought is used for convenience and consistency.
How do I store leftovers? Keep the cake tightly wrapped in the freezer for up to 2 weeks. Cover the cut edges with plastic wrap to prevent freezer burn.
Can I make this cake gluten-free? Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend and use gluten-free cookies for topping.
My ice cream layer is too hard to slice. What went wrong? This happens if the cake freezes for too long without a resting period. Let it sit at room temperature for 8-10 minutes before slicing with a hot, dry knife.
Is there a substitute for Cool Whip? Yes, you can use an equal amount of stabilized whipped cream (heavy cream whipped with a little sugar and vanilla).
Common Mistakes to Avoid
- Using melted or cold butter, which will not cream properly and leads to a dense base.
- Spreading melted ice cream, which will make the cookie base soggy. It must be softened but still cold.
- Skipping the parchment paper liner, making it impossible to cleanly remove the cake.
- Adding toppings before the final freeze, causing them to sink into the Cool Whip.
- Overbaking the cookie base, which makes it hard and crumbly instead of chewy.
Conclusion
This Cookie Dough Delight Cake is the ultimate fusion of two beloved desserts, creating a show-stopping treat perfect for celebrations or a special indulgence. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfect layered dessert with a chewy cookie base, creamy ice cream center, and delightful toppings. Its make-ahead nature makes it ideal for stress-free entertaining. Enjoy the decadent results of your effort!