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Chocolate Cook ice cream cake


Chocolate Cook ice cream cake

3/4 cup salt, room temperature
3/4 cup brown sugar
1/4 cup
1 egg
1 1 2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cup half box chocolate chips
1.5 quart cookie dough frosting
4 oz Cool Whip
Mini Chip Ahoy
Chocolate Sauce (Smucker’s I used Chocolate Sundae)


Preheat the oven to 177°C. Line the bottom of a 9-inch springform pan with parchment paper.
Beat the butter and sugar for 3-4 minutes until light and fluffy.
Mix eggs with vanilla extract.
Mix the flour and baking powder, add the butter mixture and mix until smooth. The dough will be thick.
Stir in chocolate.
Press dough into prepared pan in an even layer. Bake for 18-20 minutes or until edges are lightly golden brown.
Allow to cool completely in the pan, then transfer to a cooling rack to cool completely.
While the cookies are cooling, soften the ice cream by keeping it in the refrigerator.
Place the cooled cookies back into the pan.
Spread soft serve ice cream on top in a single layer. Wait until it gets hard.
When it hardens, remove it from the pan and spread the cream around the edges. Garnish with
Chopped Chips Ahoy and sprinkle with chocolate sauce.
Wait until we serve. Refrigerate for 10 minutes before cutting.

Preparation time: 30 minutes Cooking time: 20 minutes Total time: 50 minutes plus cooling
Kcal: 520 kcal per serving: 12 portions

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