{"id":6744,"date":"2026-04-08T13:34:13","date_gmt":"2026-04-08T13:34:13","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=6744"},"modified":"2026-04-08T13:34:13","modified_gmt":"2026-04-08T13:34:13","slug":"chocolate-chip-cookie-dough-ice-cream-cake-2","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/chocolate-chip-cookie-dough-ice-cream-cake-2\/","title":{"rendered":"Chocolate Chip Cookie Dough Ice Cream Cake\u00a0"},"content":{"rendered":"

Chocolate Chip Cookie Dough Ice Cream Cake\u00a0\"\ud83c\udf6a\"<\/span>
Ingredients
For the Chocolate Cake
1 cup all-purpose flour
1 cup granulated sugar
\u215c cup (\u00bc cup + \u215b cup) dark cocoa powder
1 teaspoon baking soda
1 large egg
\u00bd cup buttermilk
\u00bd cup vegetable oil
\u00be teaspoon vanilla extract
\u00bd cup boiling water
For the Eggless Cookie Dough
6 tablespoons unsalted butter, softened
\u00bd cup brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 to 2 teaspoons milk
\u00bd cup mini semi-sweet chocolate chips
For the No-Churn Ice Cream
8 ounces full-fat cream cheese, softened to room temperature
\u00bd cup brown sugar, packed
\u215b cup (2 tablespoons) milk
2 teaspoons vanilla extract
8 ounces frozen whipped topping (such as Cool Whip), thawed
\u00bd 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 \u2013 Preheat your oven to 300\u00b0F. Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.

Mix dry ingredients \u2013 In a large bowl, whisk together the flour, granulated sugar, dark cocoa powder, and baking soda.

Add wet ingredients \u2013 Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.

Add boiling water \u2013 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 \u2013 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 \u2013 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 \u2013 In a medium bowl, beat the softened butter and brown sugar until light and fluffy.

Add vanilla and flour \u2013 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 \u2013 Stir in the mini chocolate chips.

Form balls \u2013 Roll the dough into small balls, about \u00bd to \u00be 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 \u2013 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 \u2013 Add the milk and vanilla extract, then beat until incorporated.

Fold in whipped topping \u2013 Gently fold in the thawed whipped topping with a rubber spatula until no white streaks remain.

Add mix-ins \u2013 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 \u2013 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 \u2013 Spread half of the ice cream mixture evenly over the first cake layer.

Add the second cake layer \u2013 Place the second cake layer on top of the ice cream, pressing down gently.

Add the remaining ice cream \u2013 Spread the remaining ice cream mixture over the top cake layer, smoothing the surface.

Freeze \u2013 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 \u2013 Unlock and remove the springform pan sides. Peel off the parchment paper.

Frost the outside \u2013 Spread the additional thawed whipped topping evenly over the top and sides of the cake to create a thin, white frosting layer.

Decorate \u2013 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 \u2013 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chocolate Chip Cookie Dough Ice Cream Cake\u00a0IngredientsFor the Chocolate Cake1 cup all-purpose flour1 cup granulated sugar\u215c cup (\u00bc cup + \u215b cup) dark cocoa powder1 teaspoon baking soda1 large egg\u00bd … <\/p>\n","protected":false},"author":1,"featured_media":6745,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=6744"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6744\/revisions"}],"predecessor-version":[{"id":6746,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6744\/revisions\/6746"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/6745"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=6744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=6744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=6744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}