Description

This no-bake ice cream cake features layers of edible cookie dough, creamy vanilla ice cream, and rich chocolate syrup, creating a show-stopping dessert that’s as easy as it is indulgent.

Ingredients

2 cups edible chocolate chip cookie dough (egg-free, with heat-treated flour)
1.5 quarts vanilla ice cream, softened
1/2 cup chocolate syrup or fudge sauce
1/3 cup mini chocolate chips
1/4 cup butter, melted (for crust binding)
Pinch of salt
Whipped cream, for topping (optional)

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Instructions

Line a springform or cake pan with parchment paper, leaving overhang for easy removal.
Press about 2/3 of the cookie dough mixed with melted butter and salt into the bottom of the pan. Freeze for 10–15 minutes.
While the crust chills, let the vanilla ice cream sit out for about 10 minutes to soften.
Spread half of the softened ice cream over the crust. Crumble some of the remaining cookie dough on top, and drizzle with chocolate syrup.
Spread the remaining ice cream on top, drizzle with more chocolate syrup, and sprinkle with mini chocolate chips.
Freeze for 4–6 hours, or until fully set (overnight preferred).
Remove from freezer 5–10 minutes before serving. Garnish with whipped cream, extra drizzle, and cookie dough bites if desired.

Notes

Use store-bought or homemade edible cookie dough made without raw eggs or untreated flour.
Line the pan to make unmolding and slicing easier.
Customize with your favorite ice cream or cookie dough flavor variations.