Chunky Chocolate Cookie Dough Ice Cream Cake Recipe
Photo source: Grandmother's Kitchen
An ice cream cake recipe that is not just a mouthful to say, but is also a mouthful of so many delicious flavors and textures.
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 teaspoon1 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
1/2 cup heavy whipping cream
4 ounces coarsely chopped bittersweet or semisweet chocolate
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
Optional garnish: whipping cream and slivered almonds
Preheat oven to 350F.
Butter and flour two 9 inch cake pans.
Prepare chocolate chip cookie layers by melting 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 for 45 minutes in the freezer.
While waiting for dough to chill, prepare the chocolate cake layers.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large mixing bowl, on medium speed, beat together oil, butter and granulated sugar until well combined and creamy. Beat in egg, vanilla and sour cream until combined.
Reduce mixer speed to low and gradually beat in flour mixture until combined, about 1-2 minutes.
Divide batter in half by pouring into your two prepared 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 your cake pans, line with parchment paper and butter the paper.
Divide chilled cookie dough into each pan, pressing down gentely.
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 while you prepare the ganache.
To prepare 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.
Pour ganache over cake, and garnish with optional whipping cream and slivered almonds.