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Chocolate Chip Cookie Dough Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 70 reviews
  • Author: Kimberly
  • 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

  1. Prepare the Pan: Grease a 9-inch springform pan and line the bottom with parchment paper to ensure the cake releases easily after freezing.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://slsrecipes.com/chocolate-chip-cookie-dough-ice-cream-cake-recipe-3/