Once your cakes are baked and cooled, it’s time to prepare the cookie dough. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s nice and fluffy. Add the flour, vanilla extract, and salt, mixing until you have a doughy consistency. The secret here is adding those mini chocolate chips—this dough is so tempting that I often find myself sneaking a bite or two!
Now, we’ll assemble our cake! Place one layer of cake on a serving plate and generously spread a layer of vanilla ice cream over it. Then, sprinkle a good amount of cookie dough on top—don’t be shy, this part is crucial! Next, place the second layer of cake on top and repeat the process with more ice cream and cookie dough. Once assembled, pop the cake into the freezer for at least 4 hours to firm up.
Finally, for the best finishing touch, add some whipped cream on top after the cake has set in the freezer. You can decorate it however your heart desires; maybe sprinkle some more chocolate chips or place some cookie dough bites around the edges. Take a moment to admire your masterpiece before slicing into it—the first cut is always the hardest because it looks so beautiful!
Pro Tips for Best Results
I’ve made this recipe multiple times and found a few tips that elevates it even further. First, if you can, let the ice cream soften slightly before spreading it on the cake. This helps it spread more easily without damaging your cake layers. I usually take the ice cream out of the freezer about 15 minutes before I need it.
Another useful trick is to freeze your cookie dough for about 20 minutes before adding it to the cake layers. It makes handling the dough easier (and helps prevent any melty mishaps!). Trust me; I’ve been guilty of using super soft dough and ended up with a mess!
Lastly, I recommend making the cake a day in advance. Letting the cake sit in the freezer overnight allows all those wonderful flavors to meld together beautifully. When you’re ready to serve, it will come out looking perfectly well set and ready to impress!
Common Mistakes to Avoid
One of the biggest mistakes I made when I first attempted this recipe was not letting the cake cool completely before adding the ice cream. It resulted in a gooey mess that, while still delicious, was far from Instagram-worthy! Make sure to let your cake layers cool to room temperature, or even chill them in the fridge while you prepare the other components.
Another common pitfall is overpacking the cookie dough layer. I’ve learned the hard way that while more cookie dough sounds great, it can weigh everything down and make slicing difficult. A modest amount gives you that great cookie flavor without compromising the cake’s structure.
Also, if you skip using parchment paper in the cake pans, you might face some sticky trouble when trying to get the layers out. I recommend not skimping on that additional step for a smooth assembly process!
If your cake ends up feeling too soft, it may not have been frozen long enough. So, if you’re in a hurry, I advise against taking shortcuts—let the cake freeze for the recommended time for the best texture and taste. (See the next page below to continue…)