Cookie Dough Ice Cream Dessert

5 from 1 vote

This epic Cookie Dough Ice Cream Dessert has a crunchy cookie crust, vanilla ice cream, loads of cookie dough and a touch of chocolate syrup! It's the ultimate dessert for cookie dough lovers!!!

Prep Time30

Freeze Time8

Total Time8 30

Course: Dessert

Cuisine: American

Keyword: cookie dough, ice cream, ice cream dessert

Servings:

Calories: 348.75kcal

Author: Kelsey Byrnes

Equipment

One 8x8" or 9x9" square pan

Ingredients

Cookie Crust

One 13-ounce package crunchy chocolate chip cookies such as Chips Ahoy, divided
1/4 cup butter melted

Cookie Dough (You can simply use 1 - 1 1/2 cups pre-made edible cookie dough instead if you wish!)

1/4 cup butter softened
1/4 cup brown sugar
2 tablespoons sugar
1 teaspoon vanilla
1/2 cup flour heat-treated (see notes below)
1/4 cup mini chocolate chips

Ice Cream

1 1/2 quarts vanilla ice cream softened
One 8-ounce tub whipped topping divided
1/4 cup chocolate syrup

Instructions

Cookie Crust

Remove 5 cookies from the package and set them aside for later.
Place the rest of the cookies in a food processor and process until there are fine crumbs.
Add the 1/4 cup of melted butter and process until it's well-combined.
Press into the bottom of an 8x8 or 9x9-inch pan; set aside.

Cookie Dough

In a mixing bowl, combine the softened butter, brown sugar and sugar.
Add the vanilla and stir until smooth.
Add the flour and mini chips and mix.
Roll the dough into small (1/2 inch) balls; set aside.

Ice Cream

Add the softened ice cream to a large bowl.
Add 1/2 of the whipping cream and mix until well-combined.
Stir in most of the cookie dough balls (save the rest for later) and pour the mixture over the crust.
Drizzle the chocolate syrup over the ice cream and freeze for 8 hours or until solid.
Spread the remaining whipped topping over the ice cream and garnish with remaining cookies (crushed) and cookie dough balls.
Cut into squares and enjoy!

Notes

How to Heat Treat Flour in the Microwave - Place the flour (you just need 1/2 cup for this recipe) in a microwave-safe bowl. Microwave on high for 20 seconds then stir. Take the temperature of the flour. Continue with the 20 second intervals in the microwave until the flour reaches 165F. Let the flour cool, then you're good to go!

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