Q: Why didn’t the lifeguard save the hippie?
A: Because he was too far out man.
Chocolate Chip Cookies, Cookie Dough Ice Cream and most anything chocolate are favorites in my house.
Put them all together…..
Heaven!
This Chocolate Chip Cookie Dough Ice Cream Cake is over the top wonderful. The cake and ice cream layer can be prepared ahead. You can then assemble the ice cream and cake, top with the ganache, and store in the freezer. What you get is a terrific make ahead show stopper of a dessert.
A little note: I used 8 inch pans for the cake which made for a very impressive, tall presentation. This made it a bit hard to cut slices that were anything short of huge (not that there’s anything wrong with that!). Using 9 inch pans would probably make slicing easier.
Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients:
1 Chocolate Chip Cookie Dough Cake (recipe follows)
1/2 gallon Chocolate Chip Cookie Dough Ice Cream
Chocolate Ganache (recipe follows)
Chocolate Chip Cookie Dough Truffles (recipe here)
Directions:
1. Allow the Chocolate Chip Cookie Dough Cake to cool completely.
2. Set the ice cream out at room temperature for about 10 minutes, until it is spreadable.
3. Line an 8 inch round pan with plastic wrap and allow to drape over the sides.
4. Spoon ice cream into prepared round pan and put into freezer until ice cream hardens, about 1 hour.
5. Unmold ice cream round and place atop the Chocolate Chip Cookie Dough Cake.
6. Pour ganache over the ice cream.
7. Place some cookie dough truffles on top of the ganache.
8. Serve immediately or freeze until ready to serve. Let cake thaw at room temperature for 5-10 minutes before cutting into it. Freeze any leftovers in an air tight container.
Serves 12
Recipe from Melissa’s Cuisine
Chocolate Chip Cookie “Cake”
Ingredients:
1/3 cup shortening
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
1 tsp baking soda
1 cup chocolate chips
Directions:
1. Preheat oven to 350℉. Grease an 8 inch round cake pan.
2. Beat together shortening, butter, and sugars until creamy.
3. Add in egg and vanilla. Mix well.
4. Stir in flour and baking soda. Mix until flour is totally incorporated.
5. Stir in chocolate chips until evenly distributed.
6. Pour mixture into cake pan.
7. Bake for 20-30 minutes, or until top is golden brown and a tester comes out clean.
Recipe from Melissa’s Cuisine
Chocolate Ganache
Ingredients:
3/4 cup heavy cream
8 ounces semi-sweet chocolate, chopped
Directions:
1. In a microwave safe bowl, microwave cream on medium high for 2 minutes.
2. Pour cream over chopped chocolate, allow to sit for 2 minutes then stir until smooth.
Recipe from Melissa’s Cuisine
A really fantastic summery ice cream cake like this one deserves an equally fantastic summery song.
‘On Beach Time’ fits the bill perfectly.
Check out Lori Kelley on Soundcloud. You can buy her music here.
Cheers!
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This looks absolutely delish!! Just wondering about the consistency of the ganache and the cake, once frozen. Is the cake a true cake texture or is it more like a cookie? Also, does the ganache soften up once removed from the freezer or is it hard to cut through when serving and eating?
The cake has a dense texture, but is definitely more cake-like than cookie. The ganache does soften a bit. I found it easy to cut through. A warm knife helps to prevent the ganache from “tearing” when you slice it.
Thanks so much for stopping by!
The ganache completely slid off of my cake while in the freezer. Any suggestions?
I am not sure why that happened. I tried to research it, but didn’t come up with any good answers.
I did find this blog post which gives lots of information about ganache. Maybe it had something to do with the type of chocolate and/or cream? I wish I had a better reply for you. It must have been so frustrating when you opened the freezer!