why make this recipe

Chocolate Chip Cookie Dough Ice Cream Cake is a fun and delicious treat that combines two favorites: cookie dough and ice cream. This cake is perfect for parties, birthdays, or just a mid-week indulgence. It’s rich, creamy, and has a delightful texture that everyone loves. Plus, making it at home lets you customize the flavors and toppings to your liking!

how to make Chocolate Chip Cookie Dough Ice Cream Cake

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup mini chocolate chips
• Pinch of salt
• 1.5 to 2 quarts vanilla or cookie dough ice cream (softened slightly)
• Optional: chocolate chip cookie chunks or crushed cookies for layering
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• Mini cookie dough scoops for topping
• Extra chocolate chips for topping
• Chocolate chip cookies (optional for topping)

Directions:

1. Make Edible Cookie Dough: In a bowl, cream the butter and sugars until light and fluffy. Add the vanilla and milk. Mix in the flour and salt until combined. Stir in the mini chocolate chips. Press half the dough into a lined springform pan for the base. Freeze for 30 minutes.

2. Ice Cream Layer: Spread softened ice cream evenly over the cookie dough base. Optionally, sprinkle in more cookie chunks between layers. Top with another thin layer of cookie dough and press gently. Freeze for at least 4–6 hours or overnight.

3. Make the Ganache Drip: Heat the cream until simmering and pour it over the chocolate chips. Let it sit for 2 minutes, then stir until smooth. Let it cool slightly before drizzling over the frozen cake.

4. Decorate: Top with mini scoops of cookie dough, extra chocolate chips, and optional full-size cookies. Freeze for 15 minutes before serving.

5. Pro Tip: Use a warm knife to slice through the cake cleanly and serve with an extra drizzle of ganache if desired!

how to serve Chocolate Chip Cookie Dough Ice Cream Cake

Serve the cake straight from the freezer. Slice into generous pieces and enjoy! You can add extra toppings like whipped cream, chocolate chips, or cookie crumbles for a fun presentation.

how to store Chocolate Chip Cookie Dough Ice Cream Cake

Keep the cake in the freezer in an airtight container or cover it well with plastic wrap. It can last up to 1-2 weeks in the freezer, but it’s best enjoyed fresh!

tips to make Chocolate Chip Cookie Dough Ice Cream Cake

• Make sure your ice cream is soft enough to spread easily, but not melted.
• Press the cookie dough base firmly into the pan to create a strong foundation.
• For a richer flavor, try using brown butter in the cookie dough.
• Experiment with different ice cream flavors or add-ins like nuts or caramel.

variation

Feel free to swap the vanilla ice cream with chocolate or any other flavor you like. You can also mix in some nuts or use different types of cookie dough for variety.

FAQs

1. Can I use store-bought cookie dough for this recipe?
Yes, you can! Just make sure it’s safe to eat raw if you’re using a traditional cookie dough.

2. How long does it take to make this cake?
The prep time is about 30 minutes, but you’ll need to allow time for freezing, which can take at least 4-6 hours or overnight.

3. Can I make this cake in advance?
Absolutely! This cake can be made ahead of time and stored in the freezer until you’re ready to serve it.

4. What if I don’t have a springform pan?
You can use any cake pan, but make sure to line it well with parchment paper for easy removal.

5. How do I prevent the ice cream from melting while assembling?
Work quickly, and keep the ice cream in the freezer until you’re ready to use it. You can also set out the other ingredients first to save time.

Chocolate Chip Cookie Dough Ice Cream Cake

This indulgent no-bake cake layers edible cookie dough, creamy vanilla ice cream, and rich chocolate ganache. A party-ready dessert that combines two all-time favorites: cookie dough and ice cream!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Freezing Time 6 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Equipment

• Mixing bowls
• Electric mixer
• Springform pan
• Saucepan or microwave-safe bowl
• Spatula

Ingredients

  

Edible Cookie Dough

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1 cup mini chocolate chips
• pinch of salt

Ice Cream Layer

• 1.5–2 quarts vanilla or cookie dough ice cream softened slightly
• chocolate chip cookie chunks or crushed cookies optional, for layering

Ganache

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Toppings

• mini cookie dough scoops
• extra chocolate chips
• chocolate chip cookies optional

Instructions

 

• Make cookie dough: Cream butter and sugars until fluffy. Add milk and vanilla. Mix in flour and salt, then stir in mini chocolate chips. Press half into a springform pan. Freeze 30 minutes.
• Layer ice cream: Spread softened ice cream over the base. Add cookie chunks if desired. Top with another layer of cookie dough. Press gently and freeze 4–6 hours or overnight.
• Make ganache: Heat cream to simmer. Pour over chocolate chips and let sit 2 minutes. Stir until smooth and cool slightly. Drizzle over frozen cake.
• Decorate: Add cookie dough scoops, extra chips, and cookies. Freeze 15 minutes before serving.
• Serve: Slice with a warm knife and enjoy with extra ganache if desired.

Notes

Soften ice cream just enough to spread easily. Press crust firmly for a solid base. You can vary flavors or use store-bought edible cookie dough. Use parchment for easy removal if not using springform.

Keyword cookie dough, ice cream cake, No Bake, summer dessert