Serve the cake immediately after slicing for the best texture.
Store leftover cake in the freezer, covered with plastic wrap or foil, for up to 2 weeks.
Allow the cake to sit at room temperature for a few minutes before slicing to make it easier to cut.
Variants:
Chocolate Lovers Version: Use chocolate ice cream instead of vanilla, and add crushed chocolate cookies to the cookie dough layer for extra chocolate flavor.
Nuts and Caramel: Add a caramel drizzle or chopped pecans to the ice cream layer for a delicious twist.
Mini Ice Cream Cakes: Make individual-sized ice cream cakes by using muffin tins or small springform pans.
FAQ:
Q: Can I use store-bought cookie dough for the cookie dough layer?
A: Yes, you can use edible store-bought cookie dough, but make sure it’s safe to eat raw. Avoid using traditional cookie dough that requires baking.
Q: How long should I let the cake freeze?
A: It’s best to freeze the cake for at least 4 hours to ensure the ice cream is firm enough for clean slices.
Q: Can I use a different type of ice cream?
A: Absolutely! You can use any ice cream flavor you like, such as chocolate, strawberry, or even coffee.
Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate frozen dessert that’s both fun to make and even more fun to eat. With layers of creamy ice cream, cookie dough, and a crispy cookie crust, this cake is sure to be a hit at any gathering!
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