This year I was determined to bake a delicious and unique birthday treat for my very good friend Katy Weaver (who is also a fabulous photographer!). After doing some research and knowing about her love of ice cream cake- I just knew the perfect combination. The chocolate chip peanut butter cookie dough used in this recipe create my favorite cookies of all time (find the recipe HERE). I could probably eat the entire bowl of dough all by myself (lets hope that never happens!). I choose chocolate chip cookie dough ice cream to match with the cookie crust theme. The cake is then topped with cookie crumbles, fresh made whipped cream, and hot fudge sauce…are you drooling yet?!
As you can probably tell, it was almost 100 degrees outside when I was making and serving this cake (don’t mind the dribbling ice cream). But I was still able to make it work- and you can too!! Here in Oregon we are kicking off the summer season HOT! Unusually, we are getting 90 degree days and 70 degree nights! We have been trying hard to stay cool by going to the river, BBQing, and of course eating ice cream! Even when it’s hot out- it usually works great for me to bake early in the morning to avoid heating the house in the middle of the day. I even made the dough the night before, popped it in the fridge and baked it in the morning before work! This delicious ice cream cake is perfect for those hot summer nights or your friends next party!
Check out the recipe below! Enjoy and let us know what you think!!
This is my new KitchenAid Mixer that all my friends helped me purchase for my birthday!
I am in LOVE with it!
Check out the Birthday Girl, Katy Weaver!
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 egg
- 1 1/4 cups flour (I used whole wheat pastry flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup low fat/regular whipping cream
- 2-4 tablespoons sugar
- 1.5 quarts of Cookie Dough Ice cream
- 1 package crunchy cookies
- 1 jar chocolate sauce (or hot fudge)
- 1. Preheat oven to 350 degrees. Line the bottom of an 8"-9" spring-form pan with parchment paper.
- 2. In a big bowl, cream the butter until light and fluffy. Then add peanut butter and sugars until light.
- 3. Add the egg and mix until fluffy. Set aside.
- 4. In a smaller bowl mix the flour, baking powder, baking soda and salt together well. Then add the dry ingredients to the butter mixture, mixing only until combined.
- 5. Fold in the chocolate chips.
- 6. Evenly press cookie dough into the spring-form pan. Bake for 28-32min until edges are slightly golden brown.
- 7. Remove pan from the oven and allow to cool for 30min. Then remove cookie and place on a cooling rack and cool completely.
- 8. Remove ice cream from freezer and thaw while cookie is cooling.
- 9. Place cookie back in spring form pan and spread evenly with ice cream. Place back in freezer until solid.
- 10. Make the whipped cream while the cake freezes (see below).
- 11. When cake is frozen, pipe edges with whipped cream and sprinkle cookie pieces in the middle of the cake.
- 12. Drizzle cake with chocolate sauce and freeze until serving. Allow cake to thaw 10min prior to cutting.
- 13. Enjoy!
- 1. Place metal bowl and beaters into the freezer for 15min.
- 2. Remove bowl and add whipped cream and sugar (add more for sweeter whipped cream).
- 3. Beat until the mixture doubles and stiff peaks form (when you remove beaters the whipped cream holds the position).
- 4. Place whipped cream into frosting bag with desired tip and pipe on to edges of the cake.
Baked by Michelle for MoreChocolate.net