Cookie Dough Ice Cream Cake
The perfect cake for summer has no actual cake at all. This cookie dough ice cream cake is incredibly easy to make with two layers of edible cookie dough and your favorite ice cream. I found Milk Bar Birthday cake ice cream at whole foods which worked so great in this cake, but you can use any flavor. Because there is no actual baking involved, this recipe is very easy to make vegan, follow the substitutions further down the page.
safe-to-eat cookie dough
If you’re like me and can’t *not* eat some of the cookie dough before every batch of cookies you bake, this cookie dough ice cream cake is for you. There’s two things to keep in mind when making cookie dough with the intention of eating it raw. For food safety purposes you shouldn’t eat raw eggs or raw flour. In my cookie dough recipe there are no eggs, I simply use milk or cream to get that right consistency. To make the flour safe to eat you should heat treat it first. An easy way to do this is to bake your flour slightly before using it. Spread the flour on a lined baking sheet and bake at 350 for 5 minutes. Let cool completely before using it. If it gets a little lumpy from baking, sift it before using.
make it vegan
Because there is no actual baking involved, this recipe is super easy to make vegan with just a few substitutions. First choose your favorite vegan ice cream. Ben & Jerry’s make has some great options that are available at most grocery stores. The Coconut Seven Layer Bar is sooo good. Van Leeuwen and Jeni’s both also have great dairy-free options available at a lot of Whole Foods.
For the edible cookie dough you will need to substitute the butter for a vegan butter. Make sure to get baking sticks not the tub of spreadable butter. Earth Balance and Miyoko’s both make baking sticks. You will also need to replace the milk with a dairy-free milk of your choice.
Same changes go for the buttercream, if you choose to decorate with buttercream. Substitute the butter and cream for vegan butter and dairy free milk.
Cookie Dough Ice Cream Cake
Ingredients
- 1 cup (2 sticks) salted butter, softened
- ¾ cup sugar
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- ¼ cup + 2 tbsp milk
- 2 ¼ cups flour, heat-treated
- ¾ tsp salt
- 1 ½ cups mini chocolate chips
- 2 pints of your favorite ice cream
- 1 cup (2 sticks) salted butter, softened
- 1 lb powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk
- pinch of salt
- gel food coloring (optional)
Instructions
- In a large bowl, beat together the butter and sugars until smooth and creamy. Add the vanilla and milk. It will look a little curdled but it will all come together with the dry ingredients.
- Slowly stir in the flour, salt and mini chocolate chips.
- If the dough is too sticky to handle, chill 15-20 minutes while you prepare your pan.
- In the bowl of a stand mixer beat the butter until light and fluffy, about 3 minutes. Slowly add the powdered sugar a cup at a time.
- Add the heavy cream, vanilla and pinch of salt, to taste. Add gel coloring, if using. Scrape down the bowl as needed.
- Line two 8" cake pans with plastic wrap, leaving a few inches hanging over all sides for easy removal.
- Place half of the cookie dough in one cake pan and press to form an even layer covering the bottom of the pan. Fold the plastic wrap over to cover and chill.
- Spread the remaining cookie dough in the second lined cake pan.
- Spoon the ice cream over the cookie dough layer and spread to smooth out. If the ice cream is too firm, microwave for 10-20 seconds until soft enough to scoop.
- Remove the layer of cookie dough from the fridge, unwrap and invert on top of the ice cream layer.
- Cover with plastic wrap and freeze at least 2 hours or until solid.
- Remove from freezer 5-10 minutes before cutting. Decorate with buttercream and sprinkles, if desired.
Nutrition
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