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cookie dough ice cream cake

Cookie Dough Ice Cream Cake

The perfect cake for summer has no cake at all! This incredibly easy treat has ice cream sandwiched between two layers of edible cookie dough and topped with buttercream.
5 from 2 votes
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Prep Time 20 mins
Chill Time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 10

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
Buttercream (Optional)
  • 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
 

Edible Cookie Dough
  • 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.
Buttercream (Optional)
  • 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.
Assembly
  • 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

Calories: 700kcal | Carbohydrates: 82g | Protein: 8.6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 5g | Cholesterol: 129mg | Sodium: 82mg | Potassium: 116mg | Fiber: 2.7g | Sugar: 60g
This information comes from online calculators and these figures are only estimates.
Keywords cadbury eggs, cookie dough, dairy free, ice cream, ice cream cake, vegan
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