CHOCOLATE CHIP COOKIE ICE CREAM CAKE - NO ICE CREAM MACHINE
Ingredients
Chocolate Chip Cookie Dough
- 165 g (3/4 cup) unsalted butter room temperature
- 105 g (1/2 cup) caster sugar
- 45 g (3+1/2 tbsp) brown sugar
- 1+1/2 tsp vanilla paste or vanilla extract
- 45 g (3 tbsp) milk room temperature
- 180 g (1+1/2 cup) all purpose flour
- 1/4 tsp salt
- 1/8 tsp baking powder
- 60 g (1/3 cup) chocolate chips
Chocolate Chip Ice Cream
- 420 g (1+3/4 cups) whipping cream or heavy cream, chilled
- 260 g (9 oz) sweetened condensed milk chilled
- 2 tsp vanilla paste or vanilla extract
- 60 g (1/3 cup) chocolate chips
Decoration
- whipping cream chilled (optional)
Instructions
Chocolate Chip Cookie Dough
- In a large bowl place butter, caster sugar, brown sugar, vanilla and mix with a spatula until well combined and smooth.
- Add milk and mix with a whisk until well combined. You get a smooth cream.
- Sift in flour, salt, baking powder and gently fold with a spatula until almost combined.
- Add chocolate chips and combine. Don't over mix cookie batter, gently mix just until combined.
- Spoon 5 tbsp of cookie batter onto a small lined baking sheet - 4cm/1,5inch apart- place some chocolate chips on top and place in freezer for about 15 minutes or until you'll : these will be the small cookies for decoration.
- Line a 18cm-7inch springform pan (a 20cm-8inch works very well too!) with parchment paper and evenly spread the remaining cookie dough. Place some chocolate chips on top (optional).
- Bake in preheated fan oven (upper+lower heat) at 180°C-350°F the small cookies for 7-8 minutes and the cookie crust for 15 minutes.
- Cool down completely.
Chocolate Chip Ice Cream
- In a chilled very large bowl, place whipping cream and mix until medium-stiff peaks.
- Add vanilla, sweetened condensed milk and mix until combined.
- Add chocolate chips and gently fold with a spatula to combine.
Assemble
- Open the cookie crust springform pan and place all around the crust edges an acetate sheet or parchment paper. Close the springform pan.
- Place the Chocolate Chip Ice Cream on top and evenly spread the top with a spatula.
- Store in freezer for 8 hours or overnight.
- Unmold the cake, decorate it with the small cookies and unsweetened whipped cream.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
The recipe for the Chocolate Chip Cookie Dough is perfect to make the cookie crust (18cm-7inch springform pan is the size pan I’ve used but a 20cm-8inch works well too!) and 5 mini chocolate chip cookies for decoration. Every mini cookie is made with 1 tbsp of cookie dough.
I shot this video during a hot Summer here in Italy so I’ve used a chilled bowl to whip the cream for preparing the ice cream.
I placed the bowl for about 15 minutes in freezer before pouring in it the chilled whipping cream and whip it until stiff peaks.
If you live in a hot climate, could be helpful to use a dairy-free or longlife whipping cream that are a bit more stabile than fresh dairy whipping cream.
After piping unsweetned whipped cream decoration on top of the frozen cake, I put the cake in freezer for about 15 minutes to chill and set whipped cream before placing the cookies on top.
