Chocolate Chip Cookie Dough Ice Cream Cake

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Quick Benefits

This Chocolate Chip Cookie Dough Ice Cream Cake brings together the best of both dessert worlds—rich, moist chocolate cake and creamy cookie dough-laced ice cream. Perfect for celebrations, it’s make-ahead friendly, doesn’t require an ice cream maker, and wows everyone with its texture and flavor contrast.

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Essential Ingredients

• Chocolate Cake Layer:
  • 1 cup flour
  • 1 cup sugar
  • 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup boiling water
• Edible Cookie Dough:
  • 6 tbsp butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup flour (heat treated)
  • 1–2 tsp milk
  • 1/2 cup mini chocolate chips
• Ice Cream Layer:
  • 8 oz cream cheese, softened
  • 1/2 cup brown sugar
  • 1/8 cup milk
  • 2 tsp vanilla extract
  • 8 oz Cool Whip (or homemade whipped cream)
  • 1/2 cup mini chocolate chips
  • Cookie dough balls (from above)
• Decoration:
  • 4–8 oz Cool Whip
  • Extra mini chocolate chips
  • Chocolate sauce (optional)

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Preparation Steps

1. Bake the Cake:
   • Preheat oven to 300°F.
   • Mix dry ingredients, then add egg, buttermilk, oil, and vanilla. Stir in boiling water last.
   • Divide into two greased 8-inch pans. Bake for 25–30 minutes. Cool completely and level the tops.
2. Make Cookie Dough:
   • Cream butter and brown sugar.
   • Mix in vanilla, flour (heat-treated), and milk.
   • Fold in chocolate chips. Roll into small balls and refrigerate.
3. Make Ice Cream Layer:
   • Beat cream cheese, brown sugar, milk, and vanilla until smooth.
   • Fold in Cool Whip and mini chocolate chips, then stir in cookie dough balls.
4. Assemble Cake:
   • Line a springform pan with parchment paper.
   • Place one cake layer at the bottom, spread half the ice cream mixture, freeze until firm.
   • Add the second cake layer and the remaining ice cream, then freeze again.
5. Decorate & Serve:
   • Once fully frozen, frost with Cool Whip, sprinkle chocolate chips, and drizzle with chocolate sauce if desired.

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Health Benefits

While indulgent, this cake offers:

• Calcium & Protein from cream cheese and milk.
• Mood-boosting cocoa from dark chocolate.
• Make-ahead convenience, so it reduces last-minute prep stress, supporting mental well-being during events.

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Serving Suggestions

• Serve chilled, directly from the freezer.
• Add a dollop of whipped cream or scoop of vanilla ice cream.
• Garnish with cherries or strawberries for color and balance.
• Perfect for birthdays, cookouts, or summer celebrations.

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Creative Variations

• Flavor swap: Use chocolate chip or mint chocolate chip ice cream instead of vanilla.
• Toppings: Crushed Oreos, chopped nuts, or caramel drizzle.
• Mini cakes: Make individual portions using cupcake molds for parties.

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Storage Tips

• Store tightly wrapped in the freezer for up to 5–7 days.
• Slice and wrap individual pieces for grab-and-go treats.
• Let thaw at room temperature for 5–10 minutes before slicing for cleaner cuts.

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Pro Tips

• Use a serrated knife dipped in warm water for perfect slices.
• Line the springform pan with parchment for easier removal.
• Don’t skip freezing between layers—it helps keep the structure intact.

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Frequently Asked Questions

Q: Can I make this without cream cheese?
A: Yes, you can substitute it with more whipped topping or softened vanilla ice cream for a lighter texture.

Q: Can I use store-bought cake instead?
A: Absolutely! Pre-made chocolate cake layers can save time.

Q: Do I need to heat-treat the flour for cookie dough?
A: Yes, it’s important for food safety. Spread flour on a baking sheet and bake at 350°F for 5 minutes or microwave in short intervals until it reaches 165°F.

Q: Can I freeze the whole cake with decorations?
A: Yes, just be sure the decorations are freezer-safe and cover the cake well to prevent freezer burn.

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