Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 quart vanilla ice cream
- 1 cup cookie dough chunks
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract and beat until smooth.
4. Gradually stir in the flour mixture until just combined. Fold in the chocolate chips.
5. Spread the cookie dough evenly in the prepared pan. Bake for 20-25 minutes or until golden brown. Let cool completely.
6. Soften the vanilla ice cream in the refrigerator for 10-15 minutes.
7. In a large bowl, mix the cookie dough chunks into the softened ice cream.
8. Spread the ice cream mixture evenly over the cooled cookie dough. Cover with plastic wrap and freeze for at least 4 hours or overnight.
9. To serve, remove the plastic wrap and invert the ice cream bomb onto a serving plate. Peel off the parchment paper.
10. Slice and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Freezing time: 4 hours or overnight
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 360
Fat: 19g
Saturated Fat: 11g
Cholesterol: 65mg
Sodium: 170mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 33g
Protein: 4g
Substitutions for ingredients:
- You can use any type of chocolate chips you prefer, such as dark chocolate or milk chocolate.
- You can use store-bought cookie dough chunks or make your own.
Variations:
- You can substitute the vanilla ice cream with any other flavor you prefer.
- You can add nuts or other mix-ins to the ice cream mixture.
Tips and tricks:
- Make sure the cookie dough is evenly spread in the pan to ensure even baking.
- Softening the ice cream before mixing in the cookie dough chunks will make it easier to mix.
- Covering the ice cream bomb with plastic wrap before freezing will prevent ice crystals from forming.
Storage instructions:
- Store any leftover ice cream bomb in the freezer, covered with plastic wrap or in an airtight container.
Reheating instructions:
- This recipe is best served frozen.
Presentation ideas:
- Garnish with chocolate chips or cookie dough chunks.
Pairings:
- Serve with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
- This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cookie dough is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to use pasteurized eggs to avoid any risk of salmonella.
Food history:
- Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who ran the Toll House Inn in Massachusetts.
Flavor profiles:
- Sweet, creamy, and chocolatey.
Serving suggestions:
- Serve as a dessert after a family dinner or at a summer barbecue.
Related Categories
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Taste: Sweet, Creamy, Chocolaty, Cookie, Cookie-Doughy