For John’s birthday, I wanted to do something awesome, something I’ve never done before. We love Dairy Queen’s ice cream cakes, but I wondered if there was a way to make something similar. I found this recipe for chocolate chip cookie dough ice cream cake and thought it looked easy enough, so I attempted it and… it mostly turned out!
The first problem was with my cookie crust. The recipe talks about using a springform pan, which I didn’t have, so I had to make due with a regular 9-inch cake pan. This made it pretty hard to get the cookie on a cooling rack… and it cracked on one side while doing so. We ended up freezing it first, which helped glue it back together, then gently set it back in the pan. I also wasn’t expecting it to be so darn thick! That cookie rose pretty well, which meant that there was now no room to smooth the ice cream on top.
What I had to do was smooth the softened ice cream in another cake pan, this one a little smaller, then freeze it before gently plopping it onto the cookie. It really doesn’t look pretty, but I kept telling myself it was going to taste amazing.
It also calls for whipped cream to be spread around the top and sides of the cake. I had no room to put it around the sides, so I just laid it all on top. You can’t even see it.
Here’s the mostly-finished product. You can also see Allison’s hand in the background, eating the cookies she was supposed to be sprinkling on the cake.
Like I said, it’s not beautiful… But it was so good. I’d definitely make it again, but use a springform pan this time to make things a little easier. Have you ever made an ice cream cake? I need tips on how to make them look prettier!
- 3/4 cup butter, room temperature
- 3/4 cup 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, broken up
- Chocolate Sauce
- Preheat oven to 350 degrees. Line a 9 inch cake pan with parchment paper.
- Cream butter and sugars together until fluffy.
- Mix in egg and vanilla extract.
- Add flour and baking soda and mix until thoroughly stirred in.
- Stir in chocolate chips, then press dough firmly into the cake pan. Bake for 18-20 minutes until the edges are slightly golden.
- Let the cookie cool mostly in the pan, then carefully transfer to a wire rack to cool completely.
- While the cookie is cooling, take out the ice cream to soften. Smooth into a 9 inch (or slightly smaller) cake pan and put back in the freezer to solidify.
- Once the ice cream has hardened and the cookie is completely cool, carefully slide the ice cream out of the pan and on top of the cookie.
- Spread whipped cream over the top and sides of the cake, then top with broken up Chips Ahoy cookies and chocolate sauce, then place back in the freezer to finish.
- When ready to serve, get the cake out of the freezer about 10 minutes prior to make it easier to cut.