Didn’t you just love cookie dough when you were growing up? My memories of eating spoonful after spoonful of my mom’s cookie dough in our kitchen at home in Cleveland are some of my favorites. Anytime my mom would bake cookies – which was very often, she would always make a batch and a half. The idea was that she’d bake the full batch, and then the extra half batch was for snacking on the dough! We would make the dough, pour cold milk, and have spoonfuls while the cookies baked away in the oven. So yummy, and it really does remind you that being a carefree kid is the best. And in the summertime? If mom was not baking cookies, we were convincing her to take us to Dairy Queen for blizzards. My all-time favorite blizzard was their Reese’s peanut butter cup, but my close second was their cookie dough. We were obsessed with both. We don’t eat much Dairy Queen anymore (we don’t even have one up here). But this cake is even better!
Details
Step 1: Make the cookie dough This is my favorite dough, it’s egg-free, low-sugar, and yet so yummy. You’ll need oat flour, cashew butter, honey, butter, vanilla, and mini chocolate chips. Mix everything together all at once in the same bowl. Yep, simply mix and enjoy! Nothing fancy or special about the process. I adore this cookie dough. Step 2: make the crust Blend chocolate wafer cookies with melted butter, then press the cookie crumbs into a springform pan. Step 3: layer the cake The first layer is the cookie dough. The second layer is the chocolate and vanilla-swirled ice cream. Then more chunks of cookie dough. Then top with a single layer of chocolate fudge sauce. Freeze until frozen through, overnight is ideal! Step 4: make the chocolate ” magic shell” Melt chocolate and coconut oil together, then pour the mixture over the frozen cake. The shell will harden almost immediately! And that’s it – slice and eat. Simple, easy, and so darn delicious! While this is totally no fuss, it is so so good. The crust is sweet and slightly crunchy. And the ice cream layer is just the best. So darn creamy with plenty of chunks of homemade cookie dough. Then there’s that chocolate on top that adds a nice crunchy “crack” The first layer is the cookie dough, the second layer is the chocolate and vanilla-swirled ice cream. Then more chunks of cookie dough. Then top with a single layer of chocolate fudge sauce. Freeze until frozen through, overnight is ideal! Melt chocolate and coconut oil together, then pour the mixture over the frozen cake. The shell will harden almost immediately! And that’s it – slice and eat. Simple, easy, and so darn delicious! While this is totally no fuss, it is so so good. The crust is sweet and slightly crunchy. And the ice cream layer is just the best. So darn creamy with plenty of chunks of homemade cookie dough. Then there’s that chocolate on top that adds a nice crunchy crack with every bite. It’s perfect, and every bite leaves you wanting another. If you put this cake out at your next party, not only will it get eaten, but it will be the first dessert to disappear! It’s always greatly enjoyed!! Looking for more ice cream cake recipes? Here are a few to try: Salty Pretzel Banana Pudding Ice Cream Cake Strawberry Pretzel Ice Cream Cake Coffee and Fudge Ice Cream Cake Swirled Berry Ice Cream Butter Cake Triple Layer Chocolate Fudge Ice Cream Cake Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake Lastly, if you make this Cookie Dough Ice Cream Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
