Instructions:
- Make the crust:
- Mix the cookie crumbs and melted butter until combined.
- Press into the bottom of a 9-inch springform pan or cake pan lined with parchment.
- Freeze for 15–20 minutes to set.
- First layer – vanilla & cookie dough:
- Spread a layer of vanilla ice cream evenly over the crust.
- Dot with chunks of edible cookie dough.
- Freeze for 30 minutes.
- Second layer – chocolate chip cookie dough ice cream:
- Spread the second ice cream layer on top.
- Freeze again for at least 2–3 hours (or overnight) until solid.
- Topping:
- Before serving, spread whipped topping over the cake.
- Drizzle with chocolate syrup, sprinkle with mini chips and extra cookie dough if desired.
- Serve:
- Let sit at room temp for about 5–10 minutes before slicing.
- Enjoy every creamy, cookie-loaded bite!
🍪 Quick Edible Cookie Dough Recipe (Safe to Eat!)
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup flour (heat-treated*)
- 2 tbsp milk
- 1/2 cup mini chocolate chips
Mix everything together until smooth. Chill until firm, then break into chunks for your cake.
*To heat-treat flour: Microwave in a bowl for 1 minute, stirring every 15 seconds, or bake at 350°F for 5 minutes.
Want me to design a cute printable recipe card for this? Or help you turn it into a fun Facebook/Instagram video post?
Related Posts:
Pages: 1 2