Cookie Dough Moose Tracks Ice Cream Cake
10 Servings
Cookie Dough Moose Tracks Ice Cream, cookies, and cake are three magical words – and when you combine them – it’s a true symphony! Everyone will love this stunning creation!
Instructions:
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First, we’ll make the cookie crust. Preheat the oven to 350 degrees and then line the bottom of a springform pan with parchment paper.
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Take the room temperature butter and place it in a mixing bowl with the sugar and brown sugar. Cream until light and fluffy, approximately 3 minutes.
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Add the egg and vanilla extract and mix until combined.
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Add the flour and baking soda and mix until thoroughly combined.
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Finally, stir in the chocolate chips. Then, with your hands or a large, firm spatula, take the dough and press into the bottom of the springform pan. Try to make it as smooth as you can.
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Bake for 18 minutes, or until the edges are just beginning to turn golden.
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Let cool completely.
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Take the Cookie Dough Moose Tracks carton out of the freezer and let it soften.
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Spread the ice cream in an even layer onto the cookie crust. This will use most of the 48 oz (“half-gallon”) container.
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Place in the freezer to harden.
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Once firm, remove frozen whipped topping from the freezer and allow to soften. Spread or pipe a layer of softened frozen whipped topping on the cake. Arrange mini chocolate chip cookies and chocolate syrup, if desired, on top of cake.
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Return to the freezer if you’re not ready to serve. When it is showtime, simply remove from the freezer, cut, and enjoy!
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¾ c butter at room temperature
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¾ c brown sugar
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¼ c sugar
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1 egg
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1.5 tsp vanilla extract
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2 c all-purpose flour
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1 tsp baking soda
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1.25 cups chocolate chips
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1 carton of Cookie Dough Moose Tracks Ice Cream
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8 oz frozen whipped topping (such as Cool Whip)
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Mini Cookies (such as Chips Ahoy)