Chocolate Chip Cookie Dough Ice Cream Cake 
Ingredients
For the Chocolate Cake
1 cup all-purpose flour
1 cup granulated sugar
⅜ cup (¼ cup + ⅛ cup) dark cocoa powder
1 teaspoon baking soda
1 large egg
½ cup buttermilk
½ cup vegetable oil
¾ teaspoon vanilla extract
½ cup boiling water
For the Eggless Cookie Dough
6 tablespoons unsalted butter, softened
½ cup brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 to 2 teaspoons milk
½ cup mini semi-sweet chocolate chips
For the No-Churn Ice Cream
8 ounces full-fat cream cheese, softened to room temperature
½ cup brown sugar, packed
⅛ cup (2 tablespoons) milk
2 teaspoons vanilla extract
8 ounces frozen whipped topping (such as Cool Whip), thawed
½ cup mini semi-sweet chocolate chips
For Assembly and Topping
4 to 8 ounces frozen whipped topping (thawed) for frosting the outside
Additional mini chocolate chips for decorating
Chocolate sundae syrup for drizzling
Remaining cookie dough balls (from above) for garnish
Instructions
Make the Chocolate Cake Layers
Preheat and prepare pans – Preheat your oven to 300°F. Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.
Mix dry ingredients – In a large bowl, whisk together the flour, granulated sugar, dark cocoa powder, and baking soda.
Add wet ingredients – Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
Add boiling water – Add the vanilla extract to the boiling water, then pour the hot liquid into the batter. Mix on medium speed until smooth (the batter will be thin).
Bake – Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Cool – Let the cakes cool in the pans for 5 to 10 minutes, then turn them out onto a wire rack to cool completely. Once cool, use a long serrated knife to level the domes if desired.
Make the Eggless Cookie Dough
Cream butter and sugar – In a medium bowl, beat the softened butter and brown sugar until light and fluffy.
Add vanilla and flour – Mix in the vanilla extract. Add the heat-treated flour and 1 teaspoon of milk. Mix until a thick dough forms. If the dough is too crumbly, add the second teaspoon of milk.
Add chocolate chips – Stir in the mini chocolate chips.
Form balls – Roll the dough into small balls, about ½ to ¾ inch in diameter. Place them on a parchment-lined baking sheet and refrigerate until firm (about 30 minutes).
Make the No-Churn Ice Cream
Beat cream cheese and sugar – In a large bowl, beat the softened cream cheese and brown sugar with an electric hand mixer until smooth and well combined.
Add milk and vanilla – Add the milk and vanilla extract, then beat until incorporated.
Fold in whipped topping – Gently fold in the thawed whipped topping with a rubber spatula until no white streaks remain.
Add mix-ins – Fold in the mini chocolate chips and about three-quarters of the chilled cookie dough balls (reserve the rest for topping). Set aside.
Assemble the Cake
Prepare the springform pan – Line the sides of an 8-inch springform pan with a strip of parchment paper, allowing it to extend 2 inches above the rim. Place one of the cooled cake layers in the bottom of the pan.
Add half the ice cream – Spread half of the ice cream mixture evenly over the first cake layer.
Add the second cake layer – Place the second cake layer on top of the ice cream, pressing down gently.
Add the remaining ice cream – Spread the remaining ice cream mixture over the top cake layer, smoothing the surface.
Freeze – Cover the pan with plastic wrap and freeze for at least 6 to 8 hours, or overnight, until completely firm.
Finish and Decorate
Remove from pan – Unlock and remove the springform pan sides. Peel off the parchment paper.
Frost the outside – Spread the additional thawed whipped topping evenly over the top and sides of the cake to create a thin, white frosting layer.
Decorate – Sprinkle mini chocolate chips around the bottom edge or over the top. Drizzle chocolate syrup over the cake. Garnish with the reserved cookie dough balls.
Serve – Return the cake to the freezer for 20 minutes to set the decorations, then slice with a sharp knife (run under hot water between cuts). Serve frozen. Store leftovers in the freezer, tightly covered, for up to 1 month.
Chocolate Chip Cookie Dough Ice Cream Cake
