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Chocolate Chip Cookie Dough Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 33 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Chocolate Chip Cookie Dough Ice Cream Cake is a delightful no-bake dessert that combines a rich chocolate chip cookie base with creamy vanilla ice cream and a luscious whipped cream topping. Perfect for summer celebrations or birthdays, this frozen cake is easy to prepare ahead of time and impresses with its decadent flavors and textures.

Ingredients

For the Cookie Base:

  • 2 1/2 cups chocolate chip cookie dough (store-bought or homemade), divided

For the Ice Cream Layer:

  • 1.5 quarts vanilla ice cream, slightly softened

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • Extra cookie dough pieces or cookies for garnish (optional)

Instructions

  1. Prepare the Base: Line the bottom of a 9-inch springform pan with parchment paper. Press about 2 cups of the chocolate chip cookie dough evenly into the bottom of the pan to form a compact crust. Chill or freeze for 15 minutes to set.
  2. Add the Ice Cream Layer: Spread the slightly softened vanilla ice cream evenly over the chilled cookie crust. Use a spatula to smooth and level the surface for an even layer.
  3. Top with Cookie Dough: Roll the remaining 1/2 cup of cookie dough into small chunks or balls and lightly press them into the top of the ice cream layer to add texture and flavor pockets.
  4. Freeze the Cake: Cover the pan and place it in the freezer for at least 4 hours or overnight until the cake is completely firm and set.
  5. Make the Whipped Topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy topping.
  6. Serve: Before serving, carefully release the cake from the springform pan and top it with the whipped cream, mini chocolate chips, and additional cookie dough pieces or cookies if desired. Slice and serve immediately for the best experience.

Notes

  • Use chocolate chip cookie dough made without eggs if not baking the cookies separately to ensure safety.
  • For a twist, try using chocolate or cookie dough flavored ice cream instead of vanilla.
  • Allow the cake to sit at room temperature for 5–10 minutes before slicing to make cutting easier and cleaner.

Find it online: https://slsrecipes.com/chocolate-chip-cookie-dough-ice-cream-cake-recipe-2/