Creamy, cookie-filled, chocolate-drizzled frozen perfection!
Ingredients
-
2 cups edible chocolate chip cookie dough (egg-free, with heat-treated flour)
-
1½ quarts vanilla ice cream, softened
-
½ cup chocolate syrup or fudge sauce
-
⅓ cup mini chocolate chips
-
¼ cup butter, melted (for crust binding)
-
Pinch of salt
-
Whipped cream (optional, for topping)
Instructions
1. Prepare the pan
-
Line a springform or cake pan with parchment paper, leaving overhang for easy removal.
2. Make the crust
-
In a bowl, mix 2/3 of the cookie dough with melted butter and salt.
-
Press evenly into the bottom of the pan.
-
Freeze for 10–15 minutes.
3. Soften ice cream
-
Let vanilla ice cream sit out for ~10 minutes until spreadable.
4. First layer
-
Spread half of the softened ice cream over the chilled crust.
-
Crumble some of the remaining cookie dough on top.
-
Drizzle with chocolate syrup.
5. Second layer
-
Spread the remaining ice cream on top.
-
Drizzle more chocolate syrup and sprinkle mini chocolate chips.
6. Freeze
-
Freeze for 4–6 hours (overnight is best) until fully set.
7. Serve
-
Remove from freezer 5–10 minutes before slicing.
-
Garnish with whipped cream, extra drizzle, and cookie dough bites if desired.
Notes & Tips
-
Use store-bought or homemade edible cookie dough (no raw eggs or untreated flour).
-
Lining the pan with parchment makes it much easier to slice and remove.
-
Try swapping in chocolate ice cream, peanut butter ice cream, or brownie batter ice cream for flavor twists.
If you’d like, I can also give you a Weight Watchers–friendly version of this recipe that’s lighter but still indulgent. Want me to?