Cookie Dough Ice Cream Cake

Cookie Dough Ice Cream Cake

From Stonesoup
I’ve kept it simple by using a commercial vanilla ice cream but feel free to make your own ice cream if you like.

If you’re looking for a great classic chocolate chip cookie recipe, this is still my all time favourite.

enough for 8-10
1L (2 pints) vanilla ice cream
150g (5oz) butter, softened
150g (5oz) brown sugar
150g (5oz) plain (all-purpose) flour
150g (5oz) dark chocolate, chopped

1. Remove ice cream from the freezer to allow it to soften.

2. Line the base and sides of a loaf pan (22cm x 11cm OR 8.5in x 4.5in) with baking paper or cling wrap.

3. Whizz butter and sugar in a food processor with 3 tablespoons water until the mixture is light and fluffy.

4. Stir in the flour by hand and add chocolate chunks.

5. Scoop chunks of the ice cream and scatter over the base of the loaf pan. Top with little scoops of cookie dough and continue to layer ice cream and cookie dough until both are all used up. Smooth the top of the surface and cover with more baking paper or cling wrap.

6. Freeze for at least 3 hours before slicing and serving.

VARIATIONS
short on time? – use commercial-baked choc chip cookies. It won’t have the same cookie dough vibe but will still be delicious.

vegan / dairy-free – use margarine or coconut oil instead of the butter and choose a coconut sorbet to replace the ice cream. Or use your favourite non-dairy vanilla ice cream.

ice cream ‘cup cakes’ – freeze the mixture in muffin or cupcake trays lined with paper.

gluten-free – replace flour with corn or maize flour or any commercial ‘gluten-free flour.’