Chocolate Chip Cookie Dough Ice Cream Cake
No-churn chocolate and vanilla ice creams swirled together with cookie dough chunks in every bite, set on an Oreo crust and topped with decadent chocolate ganache. The ice cream cake of my DREAMS!
Servings 12 slices
Equipment
Ingredients
Oreo Cookie Crust
- 22 (250g) Oreo cookies
- 5 Tbsp (72g) unsalted butter, melted
Cookie Dough Chunks
- 2 Cups (265g) all-purpose flour heat-treating instructions below
- 1/2 Cup (113g) unsalted butter, room temperature
- 1/2 Cup (100g) granulated sugar
- 2/3 Cup (133g) packed brown sugar light or dark
- 2 tsp pure vanilla extract
- 1/4 Cup (60ml) whole milk
- 1/2 tsp salt
- 1 Cup (180g) mini chocolate chips
No-Churn Chocolate & Vanilla Ice Cream
- 1 Cup (180g) mini chocolate chips, divided
- 2 Cups (480ml) heavy whipping cream, cold
- 14 Oz sweetened condensed milk, divided
- 2 tsp pure vanilla extract
Chocolate Ganache Topping (Optional)
- 1/2 Cup (92g) semi-sweet chocolate chips mini or regular sized
- 1/2 Cup (120ml) heavy whipping cream
Instructions
Make the Oreo Cookie Crust
- Using a food processor, grind the Oreo cookies into a fine crumb. Add the cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and part-way up the sides of a 9-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the ice cream cake slices later). Freeze the Oreo cookie crust in the pan for while you prepare the cookie dough chunks and ice cream filling.
Make the Cookie Dough Chunks
- Heat treat the flour: Preheat the oven to 350ºF (177ºC) and line a cookie sheet with parchment paper. Add the flour on top of the parchment in an even layer, then bake for 5 minutes. Using a digital food thermometer, check to see that the temperature of the flour has reached 160ºF (71ºC). If it hasn't, stir the flour around and continue baking in one minute intervals until it reaches this temperature.
- Transfer the heat treated flour into a medium bowl and set it aside to cool to room temperature, about 20 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), add the butter, granulated sugar, and brown sugar. Cream together on medium-high speed until uniform and fluffy, about 3 minutes. Scrape down the bowl and paddle and add the vanilla, milk, and salt. Continue mixing on medium speed until combined.
- Add the (cooled) heat treated flour, then mix on low speed until combined. Then, mix in the mini chocolate chips.
- Use a teaspoon or 1/2 teaspoon to measure out the cookie dough and roll it into balls, placing them on a parchment-lined baking sheet as you go. You can keep them at room temperature if you're immediately moving on to making the no-churn ice cream, or refrigerate in an airtight container until you're ready to add them to the ice cream.
Make the No-Churn Ice Cream
- Melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring after each one until the chocolate chips are fully melted. Allow to cool completely to room temperature (or slightly above), about 10-15 minutes. Meanwhile, place a large metal bowl or the metal bowl of a stand mixer into the refrigerator to chill until the chocolate has cooled.
- Add the heavy whipping cream into the chilled bowl, then use the whisk attachment on your stand mixer (or a hand mixer) to whip it on high speed until stiff peaks form, about 2-3 minutes.
- Divide the sweetened condensed milk between two medium bowls. To one bowl, whisk in 2 tsp pure vanilla extract. To the second bowl, whisk in the melted (cooled!) chocolate. Divide the whipped cream between the two bowls. Fold each sweetened condensed milk mixture together with the divided whipped cream to create chocolate ice cream and vanilla ice cream. Gently fold 1/4 cup of the mini chocolate chips and about ⅓ of the cookie dough balls into each flavor of ice cream.
Assembly
- Remove the Oreo cookie crust from the freezer and top it with large spoonfuls of each ice cream mixture, gently marbling them together as you go. Smooth the top with an angled spatula and cover the top of the pan with aluminum foil. Freeze the ice cream cake for at least 6 hours (overnight is best), then remove the springform collar and top with chocolate ganache (if using, recipe is below) and the rest of the cookie dough balls.
- Make the Chocolate Ganache (Optional): When the ice cream cake is set (but still in the freezer), make the chocolate ganache. Place the chocolate chips into a glass or metal bowl and set aside. Place the heavy whipping cream into a small saucepan set over medium heat, whisking frequently until it begins to simmer. Immediately pour the simmering cream into the bowl of chocolate and whisk together until uniform and smooth. Let the ganache cool for about 10 minutes, until just slightly above room temperature, before pouring over the ice cream cake and using an angled spatula to push it over the edges.
Notes
Make Ahead Tips:
- Oreo Cookie Crust: After making and freezing the crust, it can be covered and stored in the refrigerator until you add the ice cream filling (1-2 days ahead is best for the freshest flavor).
- Cookie Dough: Store in an airtight container in the refrigerator for up to 2 weeks (balled or not), or form into balls and freeze for up to 1 month.
- No-Churn Ice Cream: Cannot be made ahead, so wait until you're ready to assembly the ice cream cake before making it.
- Chocolate Ganache Store in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.
- Assembled Ice Cream Cake or Leftovers: Store in the freezer, wrapped well in plastic wrap or in an airtight container, for up to 2 months.