Wednesday, July 8, 2009

Cookie Dough Ice Cream Cake

I've been slacking, and I apologize. The heat has made me unmotivated to both cook and write about it. But I did have a birthday cake that I made. And none of my friends are huge cake fans, like actually cake. Plus it's hot out. So clearly ice cream cake was the way to go. My mom usually makes the "Peanut Buster Parfait," but I have friends allergic to peanuts, so that was out of the question. Plus my friend Shelley's favorite kind of ice cream is cookie dough... so a cookie dough cake seemed fitting. So it's a pretty basic concept: cookie crust, cookie dough ice cream, covered in hot fudge and cookies on top. And I used the classic (and my favorite) Nestle Tollhouse cookie dough recipe. But it was exactly what she wanted, though maybe a little too sweet... :P

I made two half batches of cookies, one with egg to be the crust and cookies on top, one without egg to go in the ice cream

Cake (divide everything in two, except the egg):
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large eggs
  • 2 cups chocolate chips (I love the ones from Whole Foods, they are cheaper, yes that's right cheaper, and tastier than regular ones)
  • Half gallon vanilla ice cream
  • Hot fudge (recipe below) cooled
Preheat oven to 375
half of each: flour, baking soda and salt in small bowl in two separate bowls. Beat half of the butter butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy in two bowls. Add egg to one and beat well. Gradually beat one flour mixture into each butter mixture (one without egg, one with egg). Stir in morsels.
Pack down the dough with egg to the bottom of a greased 9 1/2 springform pan to make the crust. Drop the remaining dough by rounded teaspoons onto a cookie sheet. Bake the crust for about 20 minutes until golden and the cookies 9-11 minutes. Let both cool completely before proceeding.

Allow the ice cream to soften slightly, then fold in the non-egg dough by small pieces at a time. Alternately, you could use cookie dough ice cream, but where's the fun in that? Allow this to refreeze while the crust cools.

Once the crust is cool, cover it with ice cream so it does not go over the top of the pan. Pour hot fudge over. Freeze overnight

Top with cookies before serving.

Hot fudge:
1 c. white sugar
1/2 c. brown sugar
1/ c. cocoa (Hershey's)
2 tbsp. flour
2 tbsp butter
3/4 c. water
1/4 tsp. salt
1/4 tsp. vanilla (added later)
In a saucepan - mix dry ingredients. Add butter and water. Bring to a boil, and continue boiling for 10 minutes, or slightly longer. Remove from heat and add vanilla.

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