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 plus 2 tablespoons) unsweetened 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 Edible Cookie Dough
6 tablespoons unsalted butter, softened
½ cup packed brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour, heat-treated
1 to 2 teaspoons milk
½ cup mini chocolate chips
For the No-Churn Ice Cream
8 oz cream cheese, softened
½ cup packed brown sugar
⅛ cup (2 tablespoons) milk
2 teaspoons vanilla extract
8 oz frozen whipped topping, thawed
½ cup mini chocolate chips
For Assembly and Decoration
4 to 8 oz frozen whipped topping, thawed
Additional mini chocolate chips
Chocolate sauce, optional
Instructions
Bake the Cake Layers: Preheat the oven to 300°F. Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, and baking soda. Add the egg, buttermilk, and vegetable oil, mixing until smooth. Stir the vanilla extract into the boiling water, then add to the batter. Mix at medium speed until fully combined and smooth. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 to 10 minutes, then transfer to a wire rack to cool completely. Once cooled, level the domes with a serrated knife if desired.
Prepare the Edible Cookie Dough: While the cake cools, cream together the butter and brown sugar until light and fluffy. Mix in the vanilla extract. Add the heat-treated flour and 1 teaspoon of milk, mixing until a thick dough forms. If the dough appears too crumbly, add the remaining teaspoon of milk. Fold in the mini chocolate chips. Roll the dough into small balls approximately ½ to ¾ inch in diameter. Place the cookie dough balls in the refrigerator to firm up while preparing the ice cream.
Make the No-Churn Ice Cream: In a stand mixer or with a hand mixer, beat the softened cream cheese and brown sugar together until smooth and fully combined. Add the milk and vanilla extract, mixing until incorporated. Gently fold in the thawed whipped topping and the ½ cup of mini chocolate chips until no streaks remain. Fold in approximately three-quarters of the chilled cookie dough balls, reserving the remainder for decoration.
Assemble the Cake: Line the sides of an 8-inch springform pan with parchment paper, allowing the paper to extend above the rim. Place one cake layer in the bottom of the pan. Spread half of the ice cream mixture evenly over the cake layer. Place the second cake layer on top, pressing gently. Spread the remaining ice cream mixture over the top. Cover and freeze for 6 to 8 hours, or until completely firm.
Decorate and Serve: Remove the cake from the springform pan and peel away the parchment paper. Spread the additional thawed whipped topping over the top and sides of the cake. Decorate with the reserved cookie dough balls, additional mini chocolate chips, and a drizzle of chocolate sauce if desired. Return to the freezer until ready to serve. Allow the cake to sit at room temperature for 5 to 10 minutes before slicing for easier cutting.
Chocolate Chip Cookie Dough Ice Cream Cake
