Decadent Chocolate M&M’s and Chocolate Chip Cookie Dough Ice Cream Cake

How to make Decadent Chocolate M&M’s and Chocolate Chip Cookie Dough Ice Cream Cake (Step 1, 2, 3…)

Step 1: Make the cookie dough layer by creaming together the butter, brown sugar, and granulated sugar until light and fluffy.

Step 2: Mix in the vanilla extract and milk. Then gradually add the heat-treated flour and salt. Stir until just combined.

Step 3: Fold in the mini chocolate chips and M&M’s. Set aside.

Step 4: Line a springform pan with parchment paper. Layer half of the baked and cooled brownie on the bottom.

Step 5: Spread half of the softened ice cream over the brownie. Freeze for 15–20 minutes.

Step 6: Spread the cookie dough layer evenly over the ice cream. Freeze again for 15–20 minutes.

Step 7: Add the remaining brownie layer, then top with the rest of the ice cream. Freeze until firm, at least 4 hours or overnight.

Step 8: Before serving, pour chocolate ganache or melted chocolate over the top and decorate with more M&M’s and mini cookies.

Recipe Variations and Possible Substitutions

• Use peanut butter or caramel M&M’s for a fun flavor twist.
• Substitute chocolate or cookie dough ice cream for vanilla.
• Add a layer of crushed Oreos or graham crackers between layers.
• Swap the brownie base for chocolate cake or cookie crust.

Storage and Reheating Tips

• Store leftovers tightly wrapped in the freezer for up to 1 week.
• Let the cake sit at room temperature for 5–10 minutes before slicing.
• Do not microwave; always serve directly from the freezer for best texture.