Decadent Cookie Dough Delight Cake
Ingredients
• 1 egg
• 3/4 cup dark brown sugar
• 1.5 quarts Cookie Dough Ice Cream (softened)
• 1/4 cup granulated sugar
• Mini Chips Ahoy cookies (for topping)
• 3/4 cup salted butter, room temperature
• Chocolate sauce (e.g., Smucker’s Chocolate Sundae Syrup)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/4 cups semi-sweet chocolate chips
• 4 oz Cool Whip
• 1 1/2 tsp vanilla extract
Instructions
- Prepare the Cookie Base:
Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper. - Cream Butter and Sugars:
In a large mixing bowl, cream together the room temperature salted butter, dark brown sugar, and granulated sugar until light and fluffy. - Add Wet Ingredients:
Beat in the egg and vanilla extract until fully incorporated. - Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually mix the dry ingredients into the butter mixture until just combined. - Fold in Chocolate Chips:
Gently fold in the semi-sweet chocolate chips. - Bake the Cookie Base:
Press the cookie dough evenly into the bottom of the prepared springform pan. Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookie to cool completely in the pan. - Assemble the Cake:
Once cooled, spread the softened cookie dough ice cream evenly over the cookie base. Cover with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm. - Decorate the Cake:
After freezing, remove the cake from the freezer and carefully release the springform pan. Spread a layer of Cool Whip over the ice cream. - Add Toppings:
Sprinkle Mini Chips Ahoy cookies on top for added crunch and decoration. - Drizzle with Chocolate:
Generously drizzle chocolate sauce over the top to add a decadent finish. - Chill and Serve:
Return the cake to the freezer for an additional 30 minutes to allow the toppings to set. Slice and enjoy!
Nutritional Information (per serving):
• Calories: Approximately 350 kcal
• Protein: 4g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 1g
Preparation time: 30 minutes | Cooking time: 15 minutes.