Description
A decadent dessert combining the rich flavors of chocolate chip cookies with the creaminess of ice cream, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 quart of your favorite ice cream
- Whipped cream (for topping)
- Chocolate syrup (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, combine the flour, baking soda, and salt.
- Cream butter and sugars together: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy.
- Incorporate eggs: Add the eggs one at a time, blending each thoroughly before introducing the next.
- Mix dry and wet ingredients: Gradually blend in the dry ingredients, stirring until just combined. Then fold in the chocolate chips.
- Divide and flatten: Divide the dough evenly between the prepared pans and flatten it out smoothly.
- Bake the cookie cakes for 15-20 minutes or until golden brown. Let cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Layer with ice cream: Once cooled, spread a layer of softened ice cream on one cookie cake and place the second cake on top.
- Freeze the cake until firm, about 2 hours.
- Final touches: Before serving, top with whipped cream and drizzle chocolate syrup over the cake.
Notes
Customize by adding nuts or different ice cream flavors. Can be made gluten-free or dairy-free with substitutions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg