Introduction: Prepare to embark on a journey of sweet satisfaction with our irresistible WW Chocolate Chip Cookie Ice Cream Cake recipe. This delightful dessert combines the classic charm of chocolate chip cookies with the creamy goodness of ice cream, resulting in a heavenly treat that’s perfect for any occasion. Whether you’re celebrating a special milestone or simply craving a delicious indulgence, this cake promises to elevate your dessert game to new heights. Join us as we unveil the secrets to creating this delectable masterpiece that’s sure to impress even the most discerning sweet tooth.

Ingredients: For the Chocolate Chip Cookie Layer:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips

For the Ice Cream Layer:

  • 1.5 quarts (6 cups) reduced-fat vanilla ice cream, softened

For the Topping:

  • 1/2 cup semi-sweet chocolate chips, melted
  • 1/4 cup chopped nuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round springform pan with cooking spray and set aside.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
  6. Press the cookie dough evenly into the bottom of the prepared springform pan, forming the chocolate chip cookie layer.
  7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the cookie layer to cool completely in the pan on a wire rack.
  9. Once the cookie layer is cool, spread the softened reduced-fat vanilla ice cream evenly over the top, creating the ice cream layer.
  10. Cover the pan with plastic wrap and freeze the cake for at least 4 hours, or until the ice cream is firm.
  11. Before serving, drizzle the melted semi-sweet chocolate chips over the top of the ice cream layer. Sprinkle with chopped nuts if desired.
  12. Slice the WW Chocolate Chip Cookie Ice Cream Cake into wedges and serve immediately.

Introduction: Prepare to embark on a journey of sweet satisfaction with our irresistible WW Chocolate Chip Cookie Ice Cream Cake recipe. This delightful dessert combines the classic charm of chocolate chip cookies with the creamy goodness of ice cream, resulting in a heavenly treat that’s perfect for any occasion. Whether you’re celebrating a special milestone or simply craving a delicious indulgence, this cake promises to elevate your dessert game to new heights. Join us as we unveil the secrets to creating this delectable masterpiece that’s sure to impress even the most discerning sweet tooth.

Ingredients: For the Chocolate Chip Cookie Layer:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips

For the Ice Cream Layer:

  • 1.5 quarts (6 cups) reduced-fat vanilla ice cream, softened

For the Topping:

  • 1/2 cup semi-sweet chocolate chips, melted
  • 1/4 cup chopped nuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round springform pan with cooking spray and set aside.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips.
  6. Press the cookie dough evenly into the bottom of the prepared springform pan, forming the chocolate chip cookie layer.
  7. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the cookie layer to cool completely in the pan on a wire rack.
  9. Once the cookie layer is cool, spread the softened reduced-fat vanilla ice cream evenly over the top, creating the ice cream layer.
  10. Cover the pan with plastic wrap and freeze the cake for at least 4 hours, or until the ice cream is firm.
  11. Before serving, drizzle the melted semi-sweet chocolate chips over the top of the ice cream layer. Sprinkle with chopped nuts if desired.
  12. Slice the WW Chocolate Chip Cookie Ice Cream Cake into wedges and serve immediately.

Nutritional Information:

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 350
  • Total Fat: 15g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 200mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 2g
  • Sugars: 30g
  • Protein: 6g

Smart WW Points: 10 points per serving

Conclusion: Congratulations! You’ve just discovered the recipe for a show-stopping dessert – the WW Chocolate Chip Cookie Ice Cream Cake. With its layers of decadent chocolate chip cookie and creamy vanilla ice cream, this cake is a true indulgence that’s sure to impress. Whether enjoyed as a special treat for a celebration or as a delightful ending to a meal, this cake is guaranteed to satisfy your sweet cravings with its irresistible flavors and textures. So go ahead, slice into a piece of pure bliss and savor the magic of homemade dessert with every bite!