My favorite thing to make is ice cream. I mean I love baking SO MUCH but there’s something about making ice cream that makes me feel incredible…I mean nobody I know makes their own ice cream. My mom did it a couple of times when we were younger, but it was kind of a shortcut recipe, she used sweetened condensed milk and no eggs, meaning, no custard. It was quicker ans easier, but when I learnt how real ice creams are made I was hooked. I mean is one of those things that the store-bought version will NEVER be as good as the homemade. never. ever.

And so I made this gorgeous Chocolate Chip Cookie Ice Cream Cake. With homemade vanilla ice cream, laced with chopped chocolate of course. This was my best friend’s birthday cake and she was IN LOVE. Actually everyone that tasted it. It has the most simple flavors but they work together wonderfully. Kids and men love this. I have found that they don’t like complicated or fancy flavors and this seems to please everyone. Gotta love that!

I found this recipe in Sugar Plum and, obviously, I fell in Love. She uses store bought cookie dough ice cream and I’m sure that take sit to another level! But they don’t sell Cookie dough ice cream here. It was amazing nonetheless. Her cake is way prettier than mine, and I have to blame it on the homemade is cream. It is never as firm as store-bought, so it kinda melted all over the cake, but the taste wasn’t compromised at all! This cake is gooey, fudgy, chewy, smooth and crunchy all at once. Make this for someone you love and they’ll love you twice as much forever. promise 😉

I hate this picture, but the others were worse!

I really hate this picture, but the other ones were worse.

Is a gorgeous cookie base, then a layer of smooth ice cream, a soft but sturdy chocolate cake, more ice cream, more cookie, more ice cream, a final layer of cake and a thick ganache covering the whole thing (phew!) I’m breathless. It’s been over a year since this cake and everyone remembers it. It makes me smile. I have made variations of this cake several times and they are less intensive. I’ll share them with you eventually, but don’t let this cake intimidate you, is GREAT and if I could do it, anyone can. Trust.


Chocolate Chip Cookie Dough Ice Cream Cake
Recipe From: Sugar Plum

Chocolate Chip Cookie Layer
1/2 cup unsalted butter
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12 ounces coarsely chopped semisweet chocolate

Chocolate Cake Layer
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup oil
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup yogurt or sour cream

1 quart chocolate chip cookie dough ice cream, softened. (I used the homemade Vanilla Ice Cream I made)

1/2 cup heavy whipping cream
4 ounces coarsely chopped bittersweet or semisweet chocolate
2 teaspoons corn syrup (I don’t like to buy those things, so I used honey and it worked perfectly!)
1/2 teaspoon vanilla extract

To make the chocolate chip cookie layers, melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 4-5 minutes. Set aside.

In a medium-sized mixing bowl, sift together flour, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat browned butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate with a wooden spoon until combined. Chill dough in the refrigerator, lightly covered, for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)

Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans.

To make the chocolate cake layers, in a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together oil, butter and granulated sugar until well combined and creamy, about 1-2 minutes. Beat in egg, vanilla and yogurt until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined, about 1-2 minutes.

Divide batter into cake pans. Bake 15-20 minutes or until a toothpick inserted into cakes comes out with moist crumbs attached. Cool pans on wire racks for 10 minutes; run a knife around outside edges and invert onto wire racks to cool completely.

Increase oven temperature to 375 degrees F. Butter the cake pans again, and line with parchment or waxed paper circles; butter paper.

Divide cookie dough and pat evenly into pans. Bake for 15-20 minutes or until golden brown. Cool completely in pan before running a knife around outer edges and lifting out paper-lined cookies; remove paper.

Spread the ice cream evenly between cookie and cake layers; freeze for 10 minutes before covering with ganache. Meanwhile, to make the ganache, bring cream to a simmer in a small saucepan over medium heat. Remove pan from heat and stir in chocolate until melted and smooth. Cool to a good consistency before pouring over ice cream cake.

Makes 12 servings

Note: If you’re using homemade ice cream you might need to refrigerate more. I recommend making the cake at least one day before you’re planning to serve it. Enjoy!

You might get a sugar comma from this. But also a pleasure comma so everything is worth it. I really need to make this again and take better pictures of it.

Go listen to some Decemberists. Their fabulous song and video Sixteen Military Wives is so real and true. America can say no.

Have a lovely week!

PS. I have been featured in Food Porn Daily! I am so excited they liked my photo! That site makes me drool all over my computer. Sorry for that image. I’ll stop now. Bye.