This delicious Ice Cream Cake is made without an ice cream machine and combine two irresistible treats: Chocolate Chip Cookies and Ice Cream!Made with a crunchy eggless chocolate chip cookie crust, it's topped with a creamy and smooth chocolate chip vanilla ice cream made with only 3 ingredients and without an ice cream maker!Incredibly easy to make, this cake is perfect in Summer!
420 g(1+3/4 cups)whipping creamor heavy cream, chilled
260 g(9 oz)sweetened condensed milkchilled
2 tspvanilla paste or vanilla extract
60 g(1/3 cup)chocolate chips
Decoration
whipping creamchilled (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
Store in freezer for 1 month.If it's Summer you can serve the cake immediately right out from the freezer. In Winter you may need to let it set at room temperature for about 10 minutes before serve it.