hocolate Chip Cookie Dough Ice Cream Cake with Whipped Cream

Springform Pan: Use a springform pan for easy removal of the cake. Line the bottom with parchment paper for extra protection against sticking.
Softening Ice Cream: Let the ice cream sit at room temperature for about 10-15 minutes before mixing to make it easier to spread.
Make Ahead: This cake can be made up to 2 days in advance and stored in the freezer. Add the whipped cream just before serving.
Flavor Variations: Swap vanilla ice cream with chocolate, cookies and cream, or any other flavor you love!
Safety Note: Since the cookie dough is not baked, ensure that the flour is heat-treated to eliminate any risk of raw flour bacteria. To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, then let it cool before using.
Nutritional Highlights:
Cookie Dough Base: Provides a rich, buttery flavor with a hint of sweetness.
Ice Cream Layer: Creamy and indulgent, with bursts of chocolate in every bite.
Whipped Cream Topping: Adds a light, airy contrast to the dense layers below.
Prep Time: 20 minutes
Freezing Time: 5+ hours
Total Time: 5 hours 20 minutes
Serves: 8-10

This Chocolate Chip Cookie Dough Ice Cream Cake is perfect for birthdays, holidays, or any special occasion—or just because you deserve a treat!