CHOCOLATE CHIP COOKIE DOUGH ICE CREAM CAKE 
INGREDIENTS
For the Cookie Dough Base:
2 ½ cups all-purpose flour
1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 cup mini chocolate chips
Pinch of salt
For the Ice Cream Layers:
1.5 to 2 quarts vanilla or cookie dough ice cream (softened slightly)
Optional: Chocolate chip cookie chunks or crushed cookies for layering
For the Chocolate Ganache Drip:
1 cup semi-sweet chocolate chips
½ cup heavy cream
Toppings:
Mini cookie dough scoops
Extra chocolate chips
Chocolate chip cookies (optional)
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INSTRUCTIONS
1. Make Edible Cookie Dough:
In a bowl, cream butter and sugars until light and fluffy.
Add vanilla and milk.
Mix in flour and salt until combined.
Stir in mini chocolate chips.
Press half the dough into a springform pan (lined) for the base. Freeze for 30 minutes.
2. Ice Cream Layer:
Spread softened ice cream evenly over the cookie dough base.
Optionally, sprinkle in more cookie chunks between layers.
Top with another thin layer of cookie dough (press gently).
Freeze for at least 4–6 hours or overnight.
3. Make the Ganache Drip:
Heat cream until simmering, pour over chocolate chips.
Let sit 2 minutes, then stir until smooth.
Let it cool slightly before dripping over the frozen cake.
4. Decorate:
Top with mini scoops of cookie dough, chocolate chips, and optional full-size cookies.
Freeze for 15 minutes before serving.
Pro Tip:
Use a warm knife to slice through cleanly and serve with extra drizzle of ganache if desired!
