Cookie Dough Ice Cream Cake: Make a delicious Cookie Dough Ice Cream Cake by combining the best ingredients. Then, prepare a no-churn vanilla cookie dough ice cream. Once the ice cream has cooled, decorate it with Edible Chocolate Chip Cookie Dough and Mini Chipper Cookies. Use a hot knife to cut the cake. Use kosher salt, Diamond Crystal brand, or the equivalent of table salt. Once the cake has cooled, decorate it as desired.
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Stabilized whipped cream frosting
A cookie-dough ice cream cake is a great dessert to use stabilized whipped crème on. This whipped cream will hold its shape and be easier to pipe onto the cake. This recipe makes two cups of stabilized whipped cream. You can also double or halve the recipe if needed. The cake can sit in the freezer for up to two months. Just make sure to chill the stabilized whipped cream before using it.
When you use stabilized whipped cream frosting on a cookie dough ice-cream cake, the finished product is fluffy, unfussy, and delicious. But the problem with that fluffy frosting is that it’s not stable when it’s already used. So how do you stabilize the whipped cream frosting without making it too stiff? The answer is simple: you add a sprinkle of gelatin powder.
First, prepare the ice-cream cake. You can use heavy cream or light corn syrup to keep it soft in the freezer. Once you’ve prepared the ice cream, you can use an offset spatula to smooth the whipped cream into the top of the cake. Then, using a piping bag, pipe a border around the ice-cream cake. Once you’re done, spread the cookie dough bites evenly on top of the whipped cream.
No-churn vanilla cookie dough ice cream
To make a no-churn vanilla cookie dough ice-cream cake, you can use either whipped cream or sweetened condensed milk as the base. Choose full-fat sweetened condensed milk for the best taste and consistency. For the cookie dough itself, you can buy edible cookie dough or make it at home. It tastes just like regular cookie dough without the risk of salmonella. You can add vanilla bean paste instead of extract to customize the flavor.
To make the cake’s cookie-crust layer, divide the cookie dough into thirds. One-third will be used to make the cake’s base, while the other third will be reserved for the icing decoration. Then, remove the pastry ring from the freezer and layer the No-Churn Vanilla Cookie Dough Ice Cream evenly inside. If you don’t have a springform pan, you can use a nine-inch pastry ring. Or, you can use an acetate cake collar.
Make the base of the no-churn vanilla ice cream with heavy cream or sweetened condensed milk. Using a mixer, blend the butter, brown sugar, and white sugar together until smooth. Next, add the buttermilk, flour, and mini chocolate chips. Stir well. The dough should be firm and smooth. Add the cookie pieces and sprinkle with chopped nuts, if desired.
Decorating a cookie-dough ice-cream cake
For an extra special touch, you can decorate a cookie-dough ice-cream cake with Edible Chocolate Chip Cookie Dough, Mini Chipper Cookies, or Chocolate Ganache. Before you start decorating, make sure your cake is frozen. If you’d like to use a knife, run it under a stream of hot water to soften it. Afterward, cut the cake into slices. Use a springform pan to prevent the ice cream from separating from the cake.
To prepare the ice cream for the cake, make sure you have chilled it for several hours. Otherwise, it will soften and will not work out well. You can also store it in the freezer until needed. Once you’ve made the cake, you can then decorate it. If you need extra ice cream, just make a small portion and freeze it in the freezer until you’re ready to serve it.
To make the ice cream cake, start by preparing a small rectangular cake tin. Use plastic wrap, leaving at least two sides overhang. Press the cookie dough into the prepared tin so it’s level. Spread half of the ice cream mixture evenly over the dough. Then, use a piping bag to pipe a decorative border around the cake. Repeat this process with the remaining cookie dough.
