Ingredients with Measurements:
- 1 package of chocolate chip cookie dough
- 1 quart of vanilla ice cream
- 1 cup of chocolate chips
- 1/2 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Mixing bowl
- Electric mixer
- Spatula
Step-by-step instructions:
a. Preheat the oven to 350°F.
b. Line the bottom of the springform pan with parchment paper.
c. Press the cookie dough into the bottom of the pan, making sure it's evenly distributed.
d. Bake the cookie dough for 15-20 minutes or until golden brown.
e. Let the cookie dough cool completely.
f. In a mixing bowl, beat the vanilla ice cream until it's soft and creamy.
g. Spread the ice cream over the cooled cookie dough in the pan.
h. Freeze the cake for at least 2 hours or until the ice cream is firm.
i. In a small saucepan, heat the heavy cream until it's hot but not boiling.
j. Remove the pan from the heat and add the chocolate chips.
k. Stir until the chocolate is melted and smooth.
l. Add the powdered sugar and vanilla extract to the chocolate mixture and stir until combined.
m. Let the chocolate mixture cool for 10-15 minutes.
n. Pour the chocolate mixture over the ice cream layer.
o. Freeze the cake for at least 1 hour or until the chocolate layer is firm.
p. Remove the cake from the pan and serve.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 55g
Protein: 6g
Substitutions for ingredients:
- You can use any flavor of cookie dough instead of chocolate chip.
- You can use any flavor of ice cream instead of vanilla.
- You can use any type of chocolate chips or chopped chocolate.
Variations:
- You can add chopped nuts or candy to the ice cream layer.
- You can add a layer of caramel sauce between the ice cream and chocolate layers.
- You can use a different type of cookie dough for the base.
Tips and tricks:
- Make sure the cookie dough is evenly distributed in the pan.
- Let the ice cream soften before spreading it over the cookie dough.
- Use a spatula to smooth out the ice cream layer.
- Use a hot knife to cut the cake into slices.
Storage instructions:
Store the cake in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
The cake does not need to be reheated.
Presentation ideas:
Serve the cake on a cake stand or platter.
Garnishes:
You can garnish the cake with whipped cream and chocolate shavings.
Pairings:
Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
The cake is a dessert and does not need a side dish.
Troubleshooting advice:
- If the cookie dough is too hard to press into the pan, let it sit at room temperature for a few minutes.
- If the ice cream is too hard to spread, let it soften for a few minutes.
- If the chocolate mixture is too thick, add more cream.
Food safety advice:
Make sure to use pasteurized eggs in the cookie dough.
Food history:
Ice cream cakes have been around since the early 1900s, but the first chocolate chip cookie was invented in 1938 by Ruth Wakefield.
Flavor profiles:
The cake is sweet, creamy, and chocolaty.
Serving suggestions:
Serve the cake cold.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A