If there is one thing Trav loves more than chocolate chip cookie dough, it’s chocolate chip cookie ice cream! Blue bell cookie dough ice cream to be exact. We are huge fans. So a couple of summers ago I made a delicious ice cream cake for his half birthday and it was a big hit. This year I was gifted a springform cake pan for my birthday and I’ve been wanting to try it out. Father’s Day was the perfect excuse to whip up another wonderful creation!
Ice cream cakes are rather simple. I always like to use brownies for my crusts because I am not a cake fan. Then I decided to make this one with all the things Trav loves: chocolate chip cookie dough, peanut butter, oreos and French vanilla ice cream. I was super excited to find a good recipe for “safe/edible” cookie dough. Feel free to experiment on your ice cream cake with whatever flavors you love!
- Brownie mix (also need: oil, eggs, water)
- 2 cups Peanut butter
- 1-2 cups powdered sugar
- 1 quart ice cream
- Tin foil or saran wrap
- Cake pan or bread pans
Ingredients for edible cookie dough
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3 TBS milk
- 1 tsp vanilla
- 1 1/2 – 2 cups flour
- 1/2 tsp salt
- 1 cup chocolate chips
- Make brownie mix according to package. I always like mine to be a little on the softer side so that the edges don’t get too tough. Allow to cool while prepping all other ingredients.
- Mix peanut butter and powdered sugar together. I always start with the peanut butter in the bowl and slowly mix in the powered sugar until it’s smooth and not sticking to my spatula.
Edible Cookie Dough
- In a bowl mix together the butter and sugars until soft.
- Mix in the milk and vanilla extract.
- In a small bowl, heat the flour in the microwave for 30-60 seconds or until the internal temperature is 160F degrees.
- Mix the flour, salt and chocolate chips into the butter mixture. I wanted my dough to be more ball like and so I added more towards 1 3/4 cup flour. It all depends on what texture you are looking for!
Assembling the cake
- Wet your hands with water and rub around the inside of your pan. Then place Saran Wrap both directions in the pan and so it covered all the sides and has extra coming over the top.
- Take half of your brownies and crumble it over the bottom of your ice cream cake pan. Press until smooth and all bottom surface is covered. Place in freezer for 30 minutes or until completely cold.
- Take out of freezer. Line the sides with Oreos and crumble cookie dough over the brownie. Press until smooth and place back in freezer until cold.
- Take out of freezer and spread the peanut butter layer over the cookie dough. Working fast, spread ice cream over the peanut butter layer. (You don’t want your ice cream to melt so act quickly! I found that once I have scoops of ice cream on the cake, I put my hand inside a sandwich baggie and smooth it out that way. The ice cream doesn’t stick to the bag.) Cover with Saran Wrap and place back in freezer for at least an hour to harden.
- Take out of freezer and repeat the process with another layer of cookie dough, ice cream, peanut butter. Always allow time for the ice cream to harden before adding another layer.
- Finally add the another half of your brownies to the very top. Cover with crushed Oreos and place back in freezer.
- When ready to serve, remove all Saran Wrap and remove from pan. I always run a big butcher knife under hot water and then make my slices in the ice cream cake.
- You can put the ice cream cake back in the freezer if not eating the whole thing and it keeps well.