Chocolate Chip Cookie Ice Cream Cake

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!

Course Dessert

Cuisine American

Prep Time 35

Cook Time 25

Freeze Time 6

Total Time 7

Servings

Calories 561kcal

Author Meghan

Equipment

9-inch springform pan
parchment paper
clear acetate strip optional

Ingredients

For the Chocolate Chip Cookie Crust:

¾ cup all purpose flour
¾ teaspoon cornstarch
⅜ teaspoon baking soda
¼ teaspoon salt
5⅓ tablespoons butter, softened ⅓ cup
¼ cup brown sugar
¼ cup granulated sugar
1 egg
¾ teaspoon vanilla
⅔ cup chocolate chips

For the Hot Fudge Layer:

1 cup powdered sugar
⅓ cup semisweet chocolate chips
6 ounces evaporated milk
4 tablespoons butter
½ 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

Instructions

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.
¾ cup all purpose flour, ¾ teaspoon cornstarch, ⅜ teaspoon baking soda, ¼ teaspoon salt
Cream together the butter and sugars. Add the egg with the vanilla and beat to combine well.
5⅓ tablespoons butter, softened, ¼ cup brown sugar, ¼ cup granulated sugar, 1 egg, ¾ teaspoon vanilla
Slowly add the dry ingredients to butter mixture and mix until just combined. Stir in chocolate chips.
⅔ cup chocolate chips
Transfer the cookie dough batter to the prepared pan and smooth surface evenly, leaving about ½-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.
1 cup powdered sugar, ⅓ cup semisweet chocolate chips, 6 ounces evaporated milk, 4 tablespoons butter
Remove pan from heat and stir in vanilla. Cool to room temperature. Meanwhile, begin cake assembly.
½ teaspoon vanilla extract

Assemble the Ice Cream Cake:

Spoon softened ice cream on top of cookie crust and smooth the surface. Freeze for 2 hours to set.
1 container vanilla ice cream
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.
8 ounces whipped topping, thawed
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.

Notes

For a thicker crust, try this Chocolate Chip Cookie Cake for the crust layer, or try a Brownie Crust.

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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