Meghan
Chocolate Chip Cookie Ice Cream Cake is a spin on Dairy Queen Ice Cream Cake with chocolate chip pan cookie crust. Use any flavor of ice cream, and decorate for any occasion!
Prep Time 35 minutes mins
Cook Time 25 minutes mins
Freeze Time 6 hours hrs
Total Time 7 hours hrs
Course Dessert
Cuisine American
For the Chocolate Chip Cookie Crust:
- 3/4 cup flour (all purpose or gluten free)
- 3/4 teaspoon cornstarch
- 3/8 teaspoon baking soda
- 1/4 teaspoon salt
- 5 1/3 tablespoons butter, softened (1/3 cup)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 3/4 teaspoon vanilla
- 2/3 cup chocolate chips
For the Hot Fudge Layer:
- 1 cup powdered sugar
- 1/3 cup semisweet chocolate chips
- 6 ounces evaporated milk
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
For the Cake Assembly:
- 1 container vanilla ice cream (approx. 48 ounces)
- 8 ounces whipped topping, thawed (such as Cool Whip)
- sprinkles
Make the Chocolate Chip Cookie Crust:
Preheat oven to 375°F.
Butter the bottom of a 9-inch springform pan, then place a parchment or waxed paper round inside to cover the bottom of the pan. Butter the paper and the sides of the pan.
Sift together the flour, cornstarch, baking soda, and salt in a small bowl. Set aside.
Cream together the butter and sugars. Add the egg with the vanilla and beat to combine well.
Slowly add the dry ingredients to butter mixture and mix until just combined. Stir in chocolate chips.
Transfer the cookie dough batter to the prepared pan and smooth surface evenly, leaving about 1/2-inch of space from the edge of dough to the sides of the pan for spreading.
Bake for 10 to 15 minutes, until browned and cooked through.
Cool completely. Meanwhile, begin making the hot fudge.
Make the Hot Fudge:
Combine first 4 ingredients of hot fudge sauce in a saucepan and bring to a boil for 8 minutes, stirring occasionally.
Remove pan from heat and stir in vanilla. Cool to room temperature. Meanwhile, begin cake assembly.
Assemble the Ice Cream Cake:
Spoon softened ice cream on top of cookie crust and smooth the surface. Freeze for 2 hours to set.
Add cooled hot fudge sauce on top of ice cream layer and freeze until firm.
Spread whipped topping on top. Pipe on extra whipped topping if desired, and sprinkle with sprinkles.
Freeze until ready to serve, for at least 3 hours.
To serve, carefully remove the springform ring and acetate strip. Transfer to a cutting board or cake plate before slicing, if desired.
Keyword chocolate, cookies, dessert, gluten free, ice cream