Ingredients:
3/4 cup salted butter, at room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 1/4 cups semi-sweet chocolate chips
1.5 quarts Cookie Dough Ice Cream
4 oz Cool Whip
Mini Chips Ahoy
Chocolate Sauce (such as Smucker’s Chocolate Sundae Syrup)
Instructions:
Preheat the oven to 350°F (177°C). Line a 9-inch springform pan with parchment paper on the bottom.
In a mixing bowl, cream together the butter, dark brown sugar, and sugar until light and fluffy, about 3-4 minutes.
Add the egg and vanilla essence and stir until well incorporated.
Mix the baking soda and all-purpose flour together in an other basin.
. Add this mixture to the butter mixture and mix until fully incorporated. The dough will be thick.
Stir in the semi-sweet chocolate chips.
In the prepared pan, press the cookie dough into a uniform layer. Bake for 18-20 minutes, or until the edges are slightly golden.
Allow the cookie to cool mostly in the pan, then transfer it to a cooling rack to cool completely.
While the cookie is cooling, soften the cookie dough ice cream by leaving it out of the freezer.
Once the cookie is completely cooled, place it back into the springform pan.
Top the cookie with the softened ice cream, spreading it into an even layer. Freeze until solid.
Remove the cake from the pan, and pipe Cool Whip around the edges.
Decorate the top of the cake with chopped Mini Chips Ahoy and drizzle with chocolate sauce.
Freeze the cake until serving. Thaw for about 10 minutes before slicing and enjoying.
This Decadent Cookie Dough Delight Cake combines the irresistible flavors of chocolate chip cookie and cookie dough ice cream into a delightful frozen treat. With layers of homemade cookie, creamy ice cream, and delicious toppings, it’s a perfect dessert for special occasions or indulgent moments. Enjoy the decadence!