By daily 
Chocolate Chip Cookie Dough Ice Cream Cake
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For the Chocolate Cake:
1 cup flour
1 cup sugar
1/4 + 1/8 cup Hersheyβs Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water
For the Eggless Cookie Dough:
6 tbsp butter
1/2 cup brown sugar
1 tsp vanilla extract
1 cup flour (heat treated)
1β2 tsp milk
1/2 cup mini chocolate chips
For the Ice Cream:
8 oz cream cheese, softened
1/2 cup brown sugar
1/8 cup milk
2 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
1/2 cup mini chocolate chips
Additional:
4β8 oz Cool Whip for icing
Additional mini chocolate chips for decorating
Chocolate sauce, if desired
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1οΈβ£ Bake the Chocolate Cake:
Preheat your oven to 300Β°F (150Β°C).
In a large bowl, mix the flour, sugar, cocoa powder, and baking soda.
Blend in the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually stir in the boiling water until the batter is well combined.
Pour the batter evenly into two 8-inch cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely, then level the tops if needed.
2οΈβ£ Prepare the Eggless Cookie Dough:
In a bowl, cream together the butter and brown sugar until smooth.
Mix in the vanilla extract.
Gradually add the heat-treated flour, mixing until well combined. Adjust with milk to achieve the desired consistency.
Stir in the mini chocolate chips.
Form the dough into small balls and chill in the refrigerator.
3οΈβ£ Make the Ice Cream:
Blend the cream cheese, brown sugar, milk, and vanilla extract until smooth.
Gently fold in the Cool Whip and mini chocolate chips.
Incorporate the chilled cookie dough balls into the mixture.
4οΈβ£ Assemble the Cake:
Line a springform pan with parchment paper.
Place one layer of chocolate cake in the pan.
Spread a layer of the cookie dough ice cream mixture over the cake layer.
Place the second cake layer on top of the ice cream.
Freeze the cake until firm, about 2-3 hours.
5οΈβ£ Decorate:
Once firm, remove the cake from the springform pan.
Frost with Cool Whip and decorate with additional mini chocolate chips.
Drizzle with chocolate sauce if desired.
6οΈβ£ Serve:
Allow the cake to sit at room temperature for a few minutes before slicing.
Enjoy πͺπͺπͺ