This cake was actually born out of a love for chocolate chip cookie ice cream sandwiches. An amazing show-stopping dessert that’s perfect for celebrating birthdays, enjoying a crowd, and more! This dessert is easy to make and tastes incredible!
This cake has a layer of cookies (made from my favorite chocolate chip cookie cake), a layer of cookie dough ice cream, some chopped up mini Chip Ahoy, whipped cream and chocolate sauce. I thought there was no way we could eat it all. We thought about sharing it, but after only a few days between me, my husband, and kids we happily finished it all! It seriously is one of the best desserts I’ve ever had! Even though it’s all frozen, the cookie part is still soft. Once the entire cookie sandwich is completely frozen, it’s actually really easy to cut and eat. I do suggest waiting 5-10 minutes to let it soften a little. You can either pick it up with your hands or use a fork.
2 cups all purpose flour
1 tsp baking soda
3/4 cup salted butter
1.5 quarts Cookie Dough Ice Cream
1/4 cup sugar
1 1/4 cups semi-sweet chocolate chips
3/4 cup dark brown sugar
1 1/2 tsp vanilla extract
Mini Chips Ahoy
4 oz Cool Whip
Grease and line the bottom of a 9 inch springform pan with parchment paper. Preheat the oven to 350 degrees.
In a mixing bowl, whisk butter and sugar together for about 3-4 minutes until light and creamy.
Add vanilla extract, eggs one at a time, mixing thoroughly after each addition.
Mix together flour and baking soda until all is combined and the batter is thick.
Stir in chocolate chips.
Pour the batter evenly into the prepared pans. Bake until the edges are slightly golden (about 18-20 minutes).
Take out the oven and let it cool in the pan for 15 minutes, then leave it on a cooling rack to cool completely.
Remove the ice cream from the freezer and set it aside to soften.
Spread ice cream an even layer into the top of the cookie. Place in the freezer until it’s totally frozen.
When you’re feeling it’s set enough, using whipped cream, pipe the edges.
Use chopped chips to cover the top of the cake and drizzle with chocolate sauce.
Return to the freezer until ready to serve. Put it at room temperature for about 10 minutes before serving.