Chocolate Chip Cookie Ice Cream (Printable Version)
Chocolate cookie crust and ice cream layered with cookie dough and chocolate chips for a chilled delight.
# What You'll Need:
→ Cookie Crust
01 -
240 g chocolate cookie crumbs
02 -
85 g unsalted butter, melted
→ Ice Cream Filling
03 -
1.4 litres vanilla or cookie dough ice cream, softened
04 -
175 g mini chocolate chips
05 -
200 g edible cookie dough (store-bought or homemade)
→ Topping & Decoration
06 -
Extra cookie dough balls, for garnish (optional)
07 -
Mini and regular chocolate chips, for garnish
08 -
Whipped cream, for serving (optional)
# Steps To Follow:
01 -
Combine chocolate cookie crumbs with melted butter in a bowl and mix until the texture becomes uniform. Press the mixture firmly into the bottom of a springform pan to form an even crust. Place the pan in the freezer for 20 minutes to set the base.
02 -
In a large mixing bowl, fold together the softened ice cream, mini chocolate chips, and pieces of edible cookie dough until evenly distributed.
03 -
Spread the ice cream mixture onto the frozen crust, smoothing the surface with a spatula for an even layer. Return to the freezer and chill for at least 6 hours or overnight until fully solid.
04 -
Once the cake is frozen solid, carefully remove it from the springform pan and place on a serving platter or cake stand. Garnish the top with additional scoops of ice cream, assorted chocolate chips, and cookie dough balls as desired.
05 -
If desired, drizzle the cake with melted chocolate or add whipped cream just before serving.
# Notes and Tips:
01 -
For clean slices, use a sharp knife dipped in hot water and wiped dry for each cut.