If you're a fan of chocolate chip cookies, cookie dough, and ice cream, then this Chocolate Chip Cookie Dough Ice Cream Cake is the dessert you've been waiting for! It combines layers of rich cookie dough, creamy vanilla ice cream, and crunchy chocolate chips into one decadent frozen cake that’s perfect for summer birthdays, celebrations, or just indulging your inner sweet tooth. This ice cream cake is easy to make and is sure to be a crowd-pleaser at any party.
Call to Action: Keep reading for step-by-step instructions, tips, and variations to make this irresistible dessert!
What is a Chocolate Chip Cookie Dough Ice Cream Cake?
A Chocolate Chip Cookie Dough Ice Cream Cake is a layered frozen dessert that combines two of the most beloved treats—chocolate chip cookie dough and ice cream. The cake features a base made of cookie dough, topped with layers of creamy vanilla ice cream and chunks of cookie dough throughout. To finish, it’s draped in a chocolate ganache or chocolate drizzle and can be garnished with additional cookie dough balls or chocolate chips. It’s a sweet and refreshing treat that satisfies all your dessert cravings in one bite!
Ingredients List for Chocolate Chip Cookie Dough Ice Cream Cake
To make this delicious Chocolate Chip Cookie Dough Ice Cream Cake, you'll need a few key ingredients. The recipe is divided into three parts: the cookie dough crust, the ice cream layer, and the chocolate topping.
For the Cookie Dough Base:
- Unsalted butter – 1 cup (2 sticks), softened
- Brown sugar – 1 cup, packed
- Granulated sugar – ½ cup
- Vanilla extract – 2 teaspoons
- All-purpose flour – 2 ¼ cups (heat-treated for safety*)
- Salt – ½ teaspoon
- Milk – 2-4 tablespoons (to adjust consistency)
- Mini chocolate chips – 1 ½ cups
For the Ice Cream Layer:
- Vanilla ice cream – 1.5 quarts (softened slightly for easy spreading)
For the Chocolate Ganache or Drizzle:
- Semi-sweet chocolate chips – 1 cup
- Heavy cream – ½ cup
*Note: To heat-treat the flour for safety (since it will be used raw), spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. This step kills any potential bacteria, making it safe to use in edible cookie dough.
Substitutions and Variations
Here are some ways to customize your Chocolate Chip Cookie Dough Ice Cream Cake to suit your preferences or dietary needs:
- Gluten-Free: Use a gluten-free flour blend in place of regular flour for the cookie dough crust.
- Dairy-Free: Substitute dairy-free butter, almond milk, and dairy-free ice cream to make this dessert vegan-friendly.
- Flavor Variations: Mix things up by using chocolate, coffee, or cookie dough-flavored ice cream instead of vanilla.
- Add a Cookie Crust: For an even crunchier base, press a layer of crushed chocolate chip cookies (or Oreo crumbs) mixed with melted butter into the bottom of the pan before adding the cookie dough.
- Nutty Twist: Stir chopped nuts (like pecans or walnuts) into the cookie dough for added texture and flavor.
Step-by-Step Cooking Instructions

How to Make Chocolate Chip Cookie Dough Ice Cream Cake: A Step-by-Step Guide
Follow these steps to create your very own Chocolate Chip Cookie Dough Ice Cream Cake.
Step 1: Prepare the Cookie Dough Base
- Heat-Treat the Flour:
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. This process kills any bacteria in the raw flour, making it safe to use in edible cookie dough. Let the flour cool completely before using. - Make the Cookie Dough:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes. - Add the Vanilla and Salt:
Mix in the vanilla extract and salt. - Add Flour and Milk:
Gradually add the heat-treated flour and mix until combined. If the dough is too thick, add 2-4 tablespoons of milk, one tablespoon at a time, until the dough reaches a smooth, spreadable consistency. - Fold in the Chocolate Chips:
Stir in the mini chocolate chips until evenly distributed. - Press into Cake Pan:
Line a 9-inch springform pan or a 9-inch round cake pan with parchment paper. Press half of the cookie dough mixture into the bottom of the pan, creating an even layer for the crust. Save the remaining cookie dough for later. - Freeze the Base:
Place the cookie dough crust in the freezer for at least 30 minutes to firm up while you prepare the ice cream layer.
Step 2: Add the Ice Cream Layer
- Soften the Ice Cream:
Take the vanilla ice cream out of the freezer and let it sit at room temperature for 10-15 minutes, until it's soft enough to spread but not melted. - Spread the Ice Cream:
Once the cookie dough base has firmed up, remove it from the freezer. Spread the softened vanilla ice cream over the cookie dough base, creating an even layer. - Add Cookie Dough Chunks:
Break off small pieces of the reserved cookie dough and dot them over the top of the ice cream. Gently press them into the ice cream layer. - Freeze the Cake:
Cover the pan with plastic wrap and place the cake back in the freezer for at least 4 hours, or overnight, to allow the ice cream to fully set.
Step 3: Make the Chocolate Ganache Topping
- Heat the Cream:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. - Melt the Chocolate:
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Stir until smooth and glossy. Let the ganache cool for 5-10 minutes before using.
Step 4: Assemble the Ice Cream Cake
- Unmold the Cake:
Once the cake is fully frozen and firm, remove it from the freezer. Run a butter knife around the edge of the pan to loosen the sides, then gently remove the springform ring or unmold the cake from the pan. - Pour the Ganache Over the Cake:
Pour the cooled ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the ganache evenly if needed. - Add Garnishes:
If desired, garnish the top of the cake with extra mini chocolate chips, cookie dough balls, or chocolate shavings. - Freeze Again:
Place the cake back in the freezer for about 30 minutes to set the ganache before serving.
Common Mistakes to Avoid
Here are a few common mistakes to watch out for when making Chocolate Chip Cookie Dough Ice Cream Cake:
- Not Heat-Treating the Flour:
Raw flour can contain harmful bacteria, so it's important to heat-treat the flour before making the cookie dough. - Not Freezing Long Enough:
Make sure the ice cream cake has plenty of time to set. Rushing the freezing process could result in a cake that falls apart when you try to slice it. - Melted Ice Cream:
Soften the ice cream just enough to spread easily, but don’t let it melt completely. If it melts too much, it could seep into the cookie dough and affect the texture.
Serving and Presentation Tips
Your Chocolate Chip Cookie Dough Ice Cream Cake will be a hit, but here are some tips to make it look even more stunning:
How to Serve Cookie Dough Ice Cream Cake
- Let It Sit: Take the ice cream cake out of the freezer and let it sit at room temperature for 5-10 minutes before slicing. This will make it easier to cut through.
- Use a Warm Knife: For clean slices, dip a knife in hot water, wipe it dry, and then cut through the cake. Repeat this between slices for a neat finish.
Presentation Ideas for Cookie Dough Ice Cream Cake
- Cookie Dough Balls: Roll leftover cookie dough into small balls and arrange them on top of the cake.
- Chocolate Drizzle: Add a final drizzle of chocolate sauce or caramel sauce over the top of the ganache for an extra touch of indulgence.
- Chocolate Shavings: Decorate the cake with chocolate curls or shavings to give it a professional look.
- Add Cookies: Garnish the cake with mini chocolate chip cookies or cookie crumbs around the edges for added crunch.
Cookie Dough Ice Cream Cake Recipe Tips
- Plan Ahead: This cake needs to freeze for several hours (or overnight), so plan accordingly if you're making it for a special occasion.
- Use High-Quality Ice Cream: Since ice cream is the star of the show, using a high-quality brand will make a big difference in taste and texture.
- Mix It Up: Try using a combination of ice cream flavors for a fun twist, like chocolate and cookies and cream.
Frequently Asked Questions (FAQs)
1. Can I make Cookie Dough Ice Cream Cake in advance?
Yes! You can make this ice cream cake up to 3 days in advance. Just keep it tightly wrapped in the freezer until you're ready to serve.
2. Can I freeze leftover Cookie Dough Ice Cream Cake?
Absolutely! Simply cover the leftover cake with plastic wrap and aluminum foil, and store it in the freezer for up to 1 week.
3. How do I soften ice cream quickly for the ice cream layer?
Let the ice cream sit out at room temperature for 10-15 minutes, or microwave it in 10-second intervals until it’s soft enough to spread but not melted.
4. Can I use store-bought cookie dough for the base?
Yes, you can use store-bought edible cookie dough as a shortcut, but making it from scratch allows you to control the sweetness and flavor.
5. Can I use a different pan size?
Yes, you can adjust the recipe for a different pan size, but keep in mind that the thickness of the layers will vary. A springform pan is recommended for easy unmolding.
Conclusion
This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate frozen dessert for cookie dough and ice cream lovers. With its rich cookie dough base, creamy ice cream filling, and decadent chocolate ganache, it’s a dessert that’s sure to impress. Whether you're making it for a birthday, celebration, or just because, this cake is guaranteed to be a hit. Ready to dig in? Get started on this delicious frozen treat today!
PrintChocolate Chip Cookie Dough Ice Cream Cake Recipe
Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate frozen dessert, featuring layers of creamy vanilla ice cream, chunks of edible cookie dough, and a crunchy chocolate cookie crust. Perfect for summer parties or birthdays, this cake offers the best of both worlds—indulgent cookie dough and cool, refreshing ice cream. Easy to make and sure to impress, this cake will satisfy every sweet tooth craving.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Crust:
- 24 Oreo cookies, crushed
- ¼ cup unsalted butter, melted
For the Edible Cookie Dough:
- 1 cup all-purpose flour (heat-treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- ½ cup mini chocolate chips
For the Ice Cream Layer:
- 1.5 quarts vanilla ice cream (softened)
For the Chocolate Ganache (Optional Topping):
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Cookie Crust:
In a medium bowl, combine the crushed Oreo cookies and melted butter until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set. - Make the Edible Cookie Dough:
Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla extract and milk, then gradually mix in the heat-treated flour. Stir in the mini chocolate chips. Roll some dough into small balls for decoration, and set aside. - Assemble the Ice Cream Layer:
Spread half of the softened vanilla ice cream over the cookie crust in an even layer. Drop chunks of the prepared edible cookie dough over the ice cream. Spread the remaining ice cream on top, smoothing it out. Freeze the cake for at least 4 hours, or until firm. - Make the Chocolate Ganache (Optional):
Heat the heavy cream until steaming (but not boiling). Pour it over the chocolate chips in a bowl and stir until smooth. Allow it to cool slightly before pouring over the top of the ice cream cake. - Decorate and Serve:
Once the ganache is set (about 15 minutes), garnish the cake with the reserved cookie dough balls and extra chocolate chips. Slice and serve immediately.
Notes
- Ensure the cookie dough is safe to eat by heat-treating the flour.
- For easier slicing, let the cake sit at room temperature for 5-10 minutes before cutting.
- You can use any flavor of ice cream to customize this recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 48g
- Sodium: 300mg
Leave a Reply