Let me tell you about this miniature cookie dough ice cream brownie cake! I used mini springform pans to create little brownie cake layers with a layer of vanilla ice cream and homemade chocolate chip cookie dough. Topped with the other layer of brownie cake and drizzled in chocolate ganache, you might need to share this little cake with someone. Or not. I admire the ambition!
Brownies + cookie dough + ice cream = the best kind of cake
Basically, it’s all of your favorite things in one tiny cake! And yes, you can totally make this recipe a little faster/easier by using store-bought ingredients like boxed brownie mix, pre-made cookie dough (although mine is eggless!) and your favorite ice cream flavor.
For the brownie layer, I used my favorite brownie recipe and just removed the add-ins (keep them if you want them though). The smaller version of the recipe is below.
- 1/2 cup butter, melted
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup + 2 tbsp light brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- 1 tbsp dark process cocoa powder
Note, you might have leftover brownie mix to make additional layers depending on the pan size because I did. I used 4-inch springform pans and made three layers.
Bake for 350 degrees. Spray the mini springform pans with cooking spray.
In one bowl, whisk together the flour, cocoa and salt and set aside.
In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.
Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.
Fill pans about 3/4 full with batter. Bake for about 20 minutes until a toothpick inserted into the center comes out mostly clean. Adjust if using a larger pan. Set aside to cool completely before removing from springform pans.
For the cookie dough, follow this recipe for eggless cookie dough and store in the fridge for about an hour.
For the chocolate ganache:
- 2 oz semi-sweet chocolate, chopped
- ¼ cup heavy cream
- 2 tablespoons white corn syrup
Place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream and corn syrup until it barely begins to simmer. Pour the cream mixture over the chocolate and stir until smooth. Move the refrigerator to cool quickly, but keep an eye on it so that it doesn’t solidify.
- Remove the ice cream from the freezer to soften to a spreadable consistency.
- Level the brownie layers as best you can. Place the bottom back into the springform pan.
- Spread the softened ice cream on top of the brownie layer, reaching the sides. Freeze for 30 minutes.
- Remove from freezer and spread a layer of cookie dough on top, reaching the sides. Place the other half of the brownie on top (I recommend using the bottom of a layer as the top so it’s more even) and freeze for an hour or so until the ice cream is fully frozen again.
- Carefully remove from springform pan and drizzle with cooled chocolate ganache.
Before serving, let sit out for a couple minutes until ice cream is soft enough to cut through. Freeze between servings, but I highly recommend eating this fresh if possible, or at least waiting to add the chocolate ganache until serving. I found that when frozen, the chocolate ganache made the brownies too hard, so it’s best to eat freshly made or wait to add the ganache.