Indulge: Mini Cookie Dough Brownie Ice Cream Cake

Cookie Dough Brownie Ice Cream Cake | RevamperateCookie Dough Brownie Ice Cream Cake | RevamperateGuys, are you ready to seriously indulge right now?

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. 

Cookie Dough Brownie Ice Cream Cake | RevamperateFor the brownie layer:

  • 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.

I used a store-bought vanilla ice cream, but you can totally make your own too! Check out my recipes for vanilla brownie ice cream or peanut butter and chocolate ice creams if you prefer. 

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. 

Cookie Dough Brownie Ice Cream Cake | Revamperate Cookie Dough Brownie Ice Cream Cake | RevamperateTo assemble the cakes:

  1. Remove the ice cream from the freezer to soften to a spreadable consistency.
  2. Level the brownie layers as best you can. Place the bottom back into the springform pan. 
  3. Spread the softened ice cream on top of the brownie layer, reaching the sides. Freeze for 30 minutes.
  4. 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. 
  5. 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. 

Happy baking! 

Cookie Dough Brownie Ice Cream Cake | Revamperate

Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge | Revamperate Chocolate Chip Cookie Dough Fudge | Revamperate
Did you know fudge is really easy to make? I was shocked actually. You can literally make fudge with only two ingredients if you want to. I know, MIND BLOWN.

Sometimes thinking of things to make gets really difficult, partially because I want to make everything and just can’t decide. Instead of making decisions myself, sometimes I ask Andrew what he thinks I should make, and he starts throwing ideas out at me. That comes back to bite me sometimes when he throws out more difficult ideas, but this time I asked and he quickly responded with cookie dough fudge. He named it, he got it! So today I’m sharing this easy recipe for cookie dough fudge that uses eggless cookie dough so that you don’t have to worry about getting sick. I wish I could say it was “guiltless cookie dough” so I could eat this all day, every day but I haven’t perfectly that recipe yet, so we’ll just have to settle for eggless.

Eggless cookie dough ingredients:

  • 1/2 cup butter, soft
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour
  • 1 tsp vanilla
  • 1 tbs milk
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

In one bowl, whisk together the flour, nutmeg, and salt until fine. With your mixer, beat together the butter and sugars until well combined. Then mix in the vanilla. Slowly mix in the dry ingredients until it forms a crumbly mixture. Mix in the milk a little bit at a time, and you’ll quickly see the texture change into the cookie dough you’re used to seeing (and eating for that matter). With a spoon or spatula, fold in the mini chocolate chips (I highly recommend mini chocolate chips because of the size of the dough pieces in the fudge).

If you’re anything like me, you can’t resist having a few very large bites of it first, which is totally OK! I can admit I ate about a fourth of the dough before even starting the fudge because it was so good that I couldn’t stop. Oops…no shame!

Chocolate Chip Cookie Dough Fudge | Revamperate Chocolate Chip Cookie Dough Fudge | Revamperate
Then put the cookie dough in the fridge while you make the fudge.

Chocolate fudge ingredients:

  • 1 can of condensed milk
  • 3 cups of milk chocolate chips (can substitute semi-sweet)

In a saucepan on the stove, heat the condensed milk on medium heat. Once it’s heated, stir in the chocolate chips a little at a time until they are completely melted with the condensed milk. It should be very thick. I prefer using milk chocolate, but you can absolutely substitute semi-sweet or even dark or white chocolate if you want.

Pour a 1/2 inch layer of chocolate into a parchment-lined square pan. Spread with your spatula. Then take your cookie dough out of the fridge and crumble pieces of it all over the fudge layer. This will become the middle of the fudge. Once the top if mostly covered with cookie dough, Pour the rest of the chocolate into the pan and spread it out as flat as you can. Then use the other half of the cookie dough to cover the top. Once done and cooled a little, press down slightly on top of the fudge to press the cookie dough into the chocolate a bit.

Chocolate Chip Cookie Dough Fudge | Revamperate
Move the pan to the fridge to cool completely and harden, which will take at least one hour. When it’s hard and you’re ready to eat it (quickly, of course) pull the fudge out of the pan by the parchment and cut into pieces with a sharp knife. Pretty easy right? Because of the cookie dough, you’ll want to store leftovers it in the fridge. No go and enjoy!

Brb, I’m off to make every kind of fudge imaginable!