If you're looking for the ultimate dessert that combines two beloved treats—cookie dough and ice cream—then this Chocolate Chip Cookie Dough Ice Cream Cake is the perfect indulgence! With layers of cookie dough, creamy ice cream, and a crunchy cookie crust, this cake is a showstopper for any occasion. Whether it’s a birthday, celebration, or simply satisfying your sweet tooth, this ice cream cake is a crowd-pleaser that’s easy to make and even easier to devour.
Ready to get started? Let’s dive into this decadent recipe and learn how to make it step by step!
What Is a Chocolate Chip Cookie Dough Ice Cream Cake?
A Chocolate Chip Cookie Dough Ice Cream Cake is a delightful layered dessert that consists of an Oreo or chocolate chip cookie crust, creamy layers of vanilla or chocolate ice cream, and chunks of edible chocolate chip cookie dough. The layers are then topped off with a chocolate ganache drizzle and more cookie dough pieces for a visually stunning and flavor-packed treat. Unlike traditional ice cream cakes, this version includes chunks of safe-to-eat cookie dough in every bite, making it a dream come true for cookie dough lovers!
Ingredients List for Chocolate Chip Cookie Dough Ice Cream Cake
For the Cookie Crust:
- 24 Oreo cookies (or chocolate chip cookies), finely crushed
- 5 tablespoons unsalted butter, melted
For the Edible Cookie Dough:
- 1 ¼ cups heat-treated all-purpose flour
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup mini chocolate chips
For the Ice Cream Layers:
- 1 ½ quarts vanilla ice cream (softened)
- 1 ½ quarts chocolate ice cream (or another favorite flavor, softened)
- 1 cup mini chocolate chips (optional)
For the Chocolate Ganache (optional but highly recommended):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For Decoration:
- Extra edible cookie dough chunks
- Mini chocolate chips or sprinkles
- Chocolate chip cookies (optional)
Substitutions and Variations
This recipe can be tailored to your preferences. Here are a few substitutions and variations to consider:
- Crust Variations: Instead of Oreo cookies, you can use graham crackers, shortbread cookies, or chocolate chip cookies for the crust. For a gluten-free option, use gluten-free cookies.
- Ice Cream Flavors: Feel free to swap the vanilla and chocolate ice cream with your favorite flavors. Mint chocolate chip, cookies and cream, or peanut butter ice cream would be fantastic choices to complement the cookie dough.
- Vegan Version: To make this recipe vegan, substitute the butter with vegan butter, use dairy-free ice cream, and opt for plant-based milk in the cookie dough.
- Add Mix-Ins: Incorporate chopped nuts, caramel swirls, or peanut butter cups into the layers for an added flavor boost.
Step-by-Step Cooking Instructions

1. Preparing the Cookie Crust:
- Crush the cookies: In a food processor or a resealable bag, crush the Oreo or chocolate chip cookies until you have fine crumbs.
- Mix with melted butter: In a bowl, combine the cookie crumbs with the melted butter until the mixture resembles wet sand.
- Press into pan: Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Place the pan in the freezer for at least 20 minutes to set.
2. Making the Edible Cookie Dough:
- Heat-treat the flour: Spread the flour on a baking sheet and bake it at 350°F (175°C) for 5 minutes to ensure it’s safe to eat raw.
- Cream butter and sugars: In a medium-sized bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add vanilla and milk: Stir in the vanilla extract and milk. Add more milk, 1 tablespoon at a time, if needed to achieve a smooth, doughy consistency.
- Add flour and chocolate chips: Gradually add the heat-treated flour to the mixture, followed by the mini chocolate chips. Set the dough aside.
3. Assembling the Ice Cream Cake:
- Layer the ice cream: Remove the softened vanilla ice cream from the freezer. Scoop about half of it onto the prepared cookie crust and spread it evenly using a spatula.
- Add cookie dough chunks: Break up half of the edible cookie dough into small chunks and scatter them over the vanilla ice cream layer.
- Freeze: Place the cake back into the freezer for 20-30 minutes to firm up before adding the next layer.
- Repeat with chocolate ice cream: Once the first layer has firmed, scoop softened chocolate ice cream on top and spread evenly. Add the remaining cookie dough chunks over the chocolate ice cream.
- Freeze again: Freeze the cake for at least 3-4 hours, or until the ice cream layers are completely solid.
4. Making the Chocolate Ganache (Optional):
- Heat the cream: In a small saucepan or in the microwave, heat the heavy cream until it just begins to simmer.
- Melt the chocolate: Pour the hot cream over the semi-sweet chocolate chips and let sit for 1-2 minutes. Stir until the mixture is smooth and glossy.
- Cool slightly: Allow the ganache to cool slightly before using it to drizzle over the cake.
5. Final Decoration:
- Drizzle the ganache: Remove the cake from the freezer and carefully run a knife around the edge of the springform pan to release the cake. Drizzle the cooled ganache over the top, letting it drip down the sides.
- Add decorations: Garnish with extra cookie dough chunks, mini chocolate chips, or sprinkles. You can also place whole or crumbled chocolate chip cookies on top for added flair.
- Freeze until ready to serve: Place the decorated cake back in the freezer for 15-20 minutes to set the ganache before serving.
How to Cook the Chocolate Chip Cookie Dough Ice Cream Cake: A Step-by-Step Guide
- Prepare the crust: Crush cookies, mix with butter, and press into the pan.
- Make edible cookie dough: Cream butter and sugar, then fold in flour and chocolate chips.
- Assemble ice cream layers: Spread softened ice cream, add cookie dough chunks, and freeze between layers.
- Make ganache and decorate: Drizzle with ganache and garnish with cookie dough, mini chocolate chips, or cookies.
Common Mistakes to Avoid
- Not softening the ice cream enough: If your ice cream is too hard when you try to spread it, it can tear up the cookie crust and make assembly difficult. Let the ice cream soften at room temperature for about 10-15 minutes before spreading.
- Over-melting the ice cream: On the flip side, if the ice cream gets too soft, it may seep into the cookie crust and cause a soggy bottom. Aim for a consistency that’s soft enough to spread but still holds its shape.
- Skipping the cookie dough heat treatment: Make sure to heat-treat the flour in the edible cookie dough. This step is crucial for food safety, as raw flour can carry bacteria.
- Not freezing between layers: Be sure to freeze the cake between adding the ice cream layers. If you skip this step, the layers may melt together, and you won’t get those distinct, delicious layers when you cut into the cake.
Serving and Presentation Tips
How to Serve Chocolate Chip Cookie Dough Ice Cream Cake
For best results, let the cake sit at room temperature for 5-10 minutes before slicing. Use a sharp knife that’s been run under warm water to get clean, neat slices. Serve each slice with extra cookie dough chunks or a dollop of whipped cream on the side.
Presentation Ideas for Chocolate Chip Cookie Dough Ice Cream Cake
- Drizzle it in chocolate: A drizzle of chocolate ganache or caramel sauce over the top of each slice adds an extra level of decadence.
- Top with cookies: For a fun presentation, place mini chocolate chip cookies or cookie crumbs on top of each slice before serving.
- Serve with extras: Pair each slice with a small scoop of vanilla or chocolate ice cream, whipped cream, or a sprinkle of mini chocolate chips for a visually appealing dessert plate.
Chocolate Chip Cookie Dough Ice Cream Cake Recipe Tips
- Make ahead: This cake can be made a few days ahead of time. Just make sure to cover it well with plastic wrap and store it in the freezer.
- Use a springform pan: A springform pan makes it much easier to release the ice cream cake from the pan without damaging the layers.
- Chill between steps: Allow time for each layer to freeze thoroughly before moving on to the next step. This ensures clean, distinct layers in the final cake.
Frequently Asked Questions (FAQs)
Q: Can I make this ice cream cake gluten-free?
A: Yes! Simply substitute the Oreo or cookie crust with gluten-free cookies, and ensure the flour used in the edible cookie dough is gluten-free.
Q: How long can I store this cake in the freezer?
A: The cake can be stored in the freezer, tightly wrapped, for up to 1 week. For longer storage, individual slices can
be wrapped and frozen for up to 2 months.
Q: Can I use store-bought ice cream and cookie dough?
A: Absolutely! If you’re short on time, you can use store-bought ice cream and edible cookie dough, but making your own adds a special homemade touch.
Q: Can I add other flavors to the ice cream cake?
A: Yes! Feel free to mix in caramel swirls, fudge ribbons, or even peanut butter into the ice cream layers for extra flavor.
Q: Can I use a different pan size?
A: You can use a larger or smaller pan, but keep in mind that the cake height and freezing times may vary accordingly.
Conclusion
The Chocolate Chip Cookie Dough Ice Cream Cake is the perfect treat for cookie dough enthusiasts and ice cream lovers alike. With its creamy layers, chunks of cookie dough, and decadent chocolate ganache, this cake is sure to impress at any gathering. Not only is it visually stunning, but it's also packed with rich flavors and textures that everyone will love. So, roll up your sleeves, grab your favorite ice cream flavors, and get ready to make a dessert that will leave your friends and family begging for more!
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Chocolate Chip Cookie Dough Ice Cream Cake Recipe
- Total Time: 30 minutes + freezing time
- Yield: 12 servings
- Diet: Vegetarian
Description
This Chocolate Chip Cookie Dough Ice Cream Cake is a dream come true for any cookie dough lover! Made with layers of creamy ice cream, chocolate chip cookie dough, and a crunchy cookie crust, this no-bake dessert is perfect for hot days or special occasions. With simple ingredients like vanilla ice cream, chocolate chips, and cookie dough, it's easy to prepare and assemble. Follow the easy instructions to create this indulgent dessert in just 30 minutes.
Ingredients
- Chocolate chip cookies (crushed for the base)
- Butter (melted)
- Vanilla ice cream
- Chocolate chip cookie dough
- Chocolate chips
- Whipped cream (optional)
- Chocolate sauce (optional)
Instructions
- Crush chocolate chip cookies and mix with melted butter to form the crust.
- Press the crust mixture into the bottom of a springform pan and freeze for 10 minutes.
- Soften vanilla ice cream and spread half over the crust.
- Crumble cookie dough over the ice cream layer and press lightly.
- Top with the remaining vanilla ice cream and smooth out the top.
- Freeze the cake for at least 4 hours or until firm.
- Decorate with whipped cream, chocolate chips, and a drizzle of chocolate sauce before serving.
Notes
- You can use store-bought or homemade cookie dough for this recipe.
- Allow the ice cream to soften slightly for easier spreading.
- Freeze the cake overnight for the best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for freezing)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 270mg
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