Chocolate Cookie Doughnut Ice Cream Cake

Ingredients:

3/4 cup salted butter, room temperature

3/4 cup dark brown sugar

1/4 cup sugar

1 egg

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 1/4 cups dark chocolate chips

1.5 quarts cookie dough ice cream

4 ounces whipped cream
Mini Chips Ahoy

Chocolate sauce (I used Smucker’s Chocolate Syrup)

Directions:
Preheat oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper.

Beat butter and sugars until light and fluffy, about 3 to 4 minutes.

Add egg and vanilla extract.

Combine the flour and baking soda, add to the butter mixture, and stir until fully incorporated. The batter will be thick.

Add the chocolate chips and stir.

Press the batter into an even layer in the prepared pan. Bake for 18 to 20 minutes, or until the edges are lightly browned.

Allow most of the batter to cool in the pan, then transfer to a wire rack to cool completely.

To soften the ice cream, remove it from the freezer while the cookie cools.

Return the cooled cookie to the springform pan.
Top with softened ice cream, spreading it out in an even layer. Freeze until solid.

Once solid, remove from the pan and garnish the edges with whipped cream.

Garnish the top with crushed Chips Ahoy and drizzle with chocolate sauce.

Freeze until ready to serve. Defrost for about 10 minutes before slicing.

Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes plus freezing

Kcal: 520 kcal per serving | Servings: 12 servings