Name: Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients: 24 chocolate chip cookies (store-bought or homemade), finely crushed; 3 tbsp unsalted butter, melted; 1 (8×8″) batch fudgy brownies, cooled and cut into ½” cubes (or 2 cups crumbled); ½ cup (1 stick / 115g) unsalted butter, softened; ¼ cup packed brown sugar; 2 tbsp granulated sugar; 2 tbsp milk or cream; 1 tsp vanilla extract; ¾ cup heat-treated all-purpose flour*; ½ cup mini chocolate chips; 1½ quarts (6 cups) high-quality vanilla ice cream, slightly softened; ½ cup semi-sweet chocolate chips; ¼ cup heavy cream; Extra mini chocolate chips; Crumbled cookie dough; Sprinkles

Ingredients

Scale

For the cookie crust:

24 chocolate chip cookies (store-bought or homemade), finely crushed
3 tbsp unsalted butter, melted

For the brownie layer:

1 (8×8″) batch fudgy brownies, cooled and cut into ½” cubes (or 2 cups crumbled)

For the edible cookie dough layer:

½ cup (1 stick / 115g) unsalted butter, softened
¼ cup packed brown sugar
2 tbsp granulated sugar
2 tbsp milk or cream
1 tsp vanilla extract
¾ cup heat-treated all-purpose flour*
½ cup mini chocolate chips

For the ice cream layers:

1½ quarts (6 cups) high-quality vanilla ice cream, slightly softened

For the chocolate ganache topping:

½ cup semi-sweet chocolate chips
¼ cup heavy cream

Optional garnish:

Extra mini chocolate chips
Crumbled cookie dough
Sprinkles

*To heat-treat flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, until it reaches 160°F. Cool completely before using.

Instructions

Make crust: Mix crushed cookies and melted butter. Press firmly into bottom and 1″ up sides of a 9″ springform pan. Freeze 15 minutes.
Add brownie layer: Scatter brownie cubes evenly over crust. Freeze 10 minutes.
Make cookie dough: Beat butter, sugars, milk, and vanilla. Mix in heat-treated flour until combined. Fold in mini chips.
First ice cream layer: Spread half the softened ice cream over brownies. Drop spoonfuls of cookie dough on top; gently press in. Freeze 30 minutes.
Second ice cream layer: Spread remaining ice cream over top. Smooth surface. Freeze at least 4–6 hours, preferably overnight.
Add ganache: Heat cream until steaming. Pour over chocolate chips; let sit 2 minutes, then stir until smooth. Cool slightly.
Unmold & finish: Run a warm knife around edge of pan. Release springform. Drizzle with ganache. Garnish as desired.
Serve immediately, or return to freezer until ready to serve.

💡 Pro Tips:
– Softened ice cream should be pliable but not melted—about 10–15 minutes out of freezer.
– For clean slices, dip a sharp knife in hot water and wipe between cuts.
– Make ahead: Assemble up to 3 days in advance; add ganache just before serving.

Prep Time & Nutrition (per slice, serves 12):