There is nothing quite as delightful as a creamy, indulgent dessert that brings together the best of two world-famous treats. That is exactly why I am so excited to share this Chocolate Chip Cookie Dough Ice Cream Cake Recipe with you. Imagine the rich crunch of a chocolate cookie crust, the sweet nostalgia of edible cookie dough, and scoops of smooth vanilla ice cream all layered into one frozen masterpiece. This cake is an absolute showstopper for celebrations or any day that deserves a little extra sweetness. If you’re a fan of cookie dough and ice cream, this recipe will quickly become your new obsession.
Ingredients You’ll Need
Getting started on this Chocolate Chip Cookie Dough Ice Cream Cake Recipe is a breeze thanks to the straightforward, accessible ingredients. Each component plays a special role in delivering that perfect balance of texture and flavor, from the buttery crust to the creamy ice cream layer and playful cookie dough.
- Chocolate sandwich cookies (2 cups), crushed finely to create a sturdy yet delicious base with deep cocoa flavor.
- Unsalted butter (4 tablespoons melted + 1/2 cup softened), adds richness and helps bind the crust and cookie dough layers beautifully.
- Brown sugar (1/2 cup) and granulated sugar (1/4 cup), for that classic sweet depth in the cookie dough that’s perfectly caramelized.
- Milk (2 tablespoons), to tenderize the cookie dough and keep it moist and soft.
- Vanilla extract (1 teaspoon), the fragrant star that amplifies every bite with warmth and sweetness.
- All-purpose flour (1 cup), heat-treated to ensure the cookie dough is safe and that lovely texture stays intact.
- Mini chocolate chips (1/2 cup plus extra for topping), for bursts of melty chocolate joy in every mouthful.
- Vanilla ice cream (1.5 quarts), or your favorite flavor if you want to switch it up, which adds a smooth, creamy contrast to the chewy cookie dough.
- Whipped topping (1/2 cup), to crown the cake with lightness and a fluffy finish.
- Chocolate sauce (2 tablespoons), drizzled on top for that extra chocolate kick.
- Extra cookie dough chunks or mini chips, to sprinkle and create a gorgeous, tempting presentation.
How to Make Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Step 1: Prepare the Crust
First things first, grease a 9-inch springform pan and line the bottom with parchment paper—it will make releasing the cake so much easier. Combine your finely crushed chocolate sandwich cookies with melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of your pan, creating a compact layer that will hold everything deliciously together. Pop it into the freezer for about 15 to 20 minutes to set before moving on.
Step 2: Make the Edible Cookie Dough Layer
In a large bowl, beat softened butter with brown and granulated sugar until you achieve a light and fluffy texture—this ensures your cookie dough will be irresistibly soft. Mix in the milk and vanilla extract for smoothness and flavor, then carefully fold in the heat-treated flour and mini chocolate chips. The key here is that heat-treated flour, so the dough is safe to eat raw! Once combined, press or roll the dough evenly over your chilled cookie crust, then return it to the freezer so it firms up while you soften the ice cream.
Step 3: Add the Ice Cream Layer
Take your slightly softened vanilla ice cream and gently spread it over the cookie dough layer using a spatula, ensuring it covers evenly. This creamy layer is the heart of the cake, providing a refreshing coolness that perfectly complements the sweet dough below. Freeze your cake for at least 4 to 6 hours until it’s completely firm—patience here pays off with every delicious slice.
Step 4: Finish and Serve
Before serving, spread a generous layer of whipped topping on the chilled cake for that delightful creamy finish. Drizzle chocolate sauce across the top in pretty lines or a zig-zag pattern, then sprinkle extra mini chocolate chips or small cookie dough chunks for texture and visual appeal. Let the cake sit for about 5 to 10 minutes at room temperature before slicing to achieve the perfect slice every time without crumbling or overly hard ice cream.
How to Serve Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Garnishes
While the classic mini chocolate chips and cookie dough chunks are stellar, feel free to get creative here! Fresh berries add a burst of tartness, crushed nuts lend a satisfying crunch, or a sprinkle of sea salt will balance the sweetness beautifully. These additions can elevate your presentation and give your guests an extra reason to swoon.
Side Dishes
This ice cream cake shines on its own but pairs wonderfully with light, fresh accompaniments. A simple fruit salad, a scoop of sorbet, or even a drizzle of homemade caramel sauce can complement the flavors without overwhelming the star of the show. Plus, consider serving alongside a hot beverage like coffee or espresso to contrast the chilly sweetness.
Creative Ways to Present
Want to wow your friends? Try serving your cake in individual clear cups layered with crushed cookies, cookie dough, and ice cream for a deconstructed version. Or top slices with edible flowers or colorful sprinkles for a whimsical look. Serving it semifreddo-style with a warm dessert spoon can make the experience feel extra special.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap or place it in an airtight container to prevent freezer burn and keep flavors fresh. Stored this way, your delicious Chocolate Chip Cookie Dough Ice Cream Cake Recipe will stay perfect for up to a week, making it a wonderful treat to enjoy day after day.
Freezing
This ice cream cake is designed with freezing in mind, so it freezes beautifully. Just be sure to cover it well to avoid any odors from other freezer items. When you’re ready to dig in again, remove it from the freezer and let it soften for 5 to 10 minutes before slicing for best texture and ease.
Reheating
No need to reheat this dessert—it’s meant to be served frozen. However, letting it sit out briefly to soften slightly before serving will improve each mouthwatering bite and make slicing effortless. Avoid any heat or microwave use, as this will melt your perfectly layered creation.
FAQs
Can I use a different type of ice cream for the ice cream layer?
Absolutely! While vanilla or cookie dough ice cream works best for that classic flavor mix, you can experiment with chocolate, caramel, or even mint chip for a fun twist on this Chocolate Chip Cookie Dough Ice Cream Cake Recipe.
How do I heat-treat the flour for the cookie dough?
Heat-treating the flour is essential to safely eat the cookie dough raw. You can microwave the flour in 30-second intervals, stirring in between, until it reaches 165°F. Alternatively, bake it spread on a baking sheet at 300°F for 5 to 7 minutes, stirring occasionally.
Can I make this cake without a springform pan?
A springform pan is ideal for easy removal, but if you don’t have one, you can use a regular cake pan lined carefully with parchment paper. Just be gentle when unmolding the cake to prevent any breakage.
What if I don’t have mini chocolate chips?
Regular-size chips can work, but mini chips distribute more evenly and melt slightly to improve texture. If you only have large chips, consider chopping them finely or substituting with small chunks of chocolate or chocolate chunks.
How long can I prepare this cake before serving?
This cake can be made up to 2 days ahead. Keep it covered and frozen until you are ready to add the whipped topping and garnishes, which are best added fresh before serving.
Final Thoughts
This Chocolate Chip Cookie Dough Ice Cream Cake Recipe is a total crowd-pleaser that combines all the best dessert elements into one unforgettable treat. From the crispy chocolate crust to the luscious layers of cookie dough and ice cream, every slice feels like a celebration. I wholeheartedly encourage you to try making it for your next special occasion or just because you deserve a truly sensational dessert. Trust me, once you do, it will become your go-to recipe whenever you want to impress with minimal fuss and maximum flavor.
Print
Chocolate Chip Cookie Dough Ice Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Chip Cookie Dough Ice Cream Cake is a delightful frozen dessert featuring a crunchy cookie crust, a luscious layer of edible cookie dough, and creamy vanilla ice cream, topped with whipped cream and drizzled chocolate sauce. Perfect for celebrations or a sweet treat on a warm day.
Ingredients
For the Crust:
- 2 cups chocolate sandwich cookies (like Oreos), crushed
- 4 tablespoons unsalted butter, melted
For the Cookie Dough Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup mini chocolate chips
For the Ice Cream Layer:
- 1.5 quarts vanilla ice cream (or cookie dough flavor), slightly softened
For the Topping:
- 1/2 cup whipped topping or whipped cream
- 2 tablespoons chocolate sauce
- Extra mini chocolate chips or cookie dough chunks for garnish
Instructions
- Prepare the Pan: Grease a 9-inch springform pan and line the bottom with parchment paper to ensure the cake releases easily after freezing.
- Make the Crust: In a bowl, combine the crushed chocolate sandwich cookies with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even and compact layer. Place in the freezer for 15–20 minutes to set.
- Make the Edible Cookie Dough: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the milk and vanilla extract, mixing well. Incorporate the heat-treated flour and mini chocolate chips, stirring until evenly combined. Spread or press this cookie dough evenly over the chilled crust layer. Return the pan to the freezer.
- Add the Ice Cream Layer: Soften the ice cream slightly to make spreading easier. Spoon the softened ice cream over the cookie dough layer and spread gently using a spatula to create an even layer. Freeze the cake for 4 to 6 hours, or until the ice cream is firm.
- Finish and Serve: Before serving, spread the whipped topping over the top layer of ice cream. Drizzle with chocolate sauce and garnish with extra mini chocolate chips or small cookie dough chunks for added texture and decoration. Let the cake sit at room temperature for 5–10 minutes before slicing to make cutting easier and allow flavors to shine.
Notes
- To heat-treat flour and make it safe for edible cookie dough, microwave the flour in 30-second intervals, stirring in between until it reaches 165°F, or bake it at 300°F for 5–7 minutes.
- Customize this cake by using your favorite ice cream flavor such as chocolate, mint, or cookie dough.
- Ensure the ice cream is softened slightly for easier spreading but not melted.
- Use a springform pan for easy removal of the cake.
- Letting the cake rest briefly at room temperature before slicing helps achieve cleaner cuts.
