🍪 Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Here’s a detailed and expanded recipe for a rich and indulgent Chocolate Chip Cookie Dough Ice Cream Cake — a dreamy frozen dessert with layers of soft, edible cookie dough, creamy ice cream, and a thick, fudgy chocolate ganache topping. It’s no-bake, easy to make ahead, and absolutely perfect for birthdays, BBQs, holidays, or those cozy nights when you’re just craving something sweet and nostalgic.
🍽️ Yield & Timing
- Servings: 12 to 16 slices
- Prep Time: 45 minutes
- Freeze Time: Minimum 6 hours (preferably overnight)
- Total Time: About 7–8 hours
🧾 Ingredients List
✨ For the Edible Cookie Dough Layer
This layer acts as the “crust” and base of the cake. It’s rich, chewy, and safe to eat raw!
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 tablespoons milk (any kind works)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour (heat-treated*)
- ½ teaspoon salt
- 1 cup mini chocolate chips
Tip: Heat-treat the flour by microwaving it in 30-second intervals until it reaches 160°F, or bake it on a sheet pan at 300°F for 5–7 minutes. Let it cool before using. This step is important for food safety!
🍦 For the Ice Cream Layers
Use high-quality ice cream for the best flavor and texture.
- 1.5 quarts chocolate chip cookie dough ice cream, softened slightly
- 1.5 quarts vanilla ice cream, softened slightly
Tip: Let your ice cream sit out at room temperature for 10–15 minutes before using so it’s soft enough to spread but not melted.
🍫 For the Chocolate Ganache Topping
A rich, glossy topping that brings everything together with a luscious chocolate finish.
- 1 cup heavy cream
- 8 oz semisweet chocolate chips or chopped chocolate bar
- Pinch of sea salt (optional, but enhances the chocolate flavor)
🌟 Optional Toppings for Decoration
- Extra cookie dough balls
- Additional mini chocolate chips
- Whipped cream or whipped topping
- A drizzle of chocolate syrup or caramel sauce
- Sprinkles or chocolate shavings for fun!
👩🍳 Instructions
1. 🧈 Make the Edible Cookie Dough Base
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and fluffy (about 2–3 minutes).
- Mix in the milk and vanilla extract until combined.
- Add the heat-treated flour and salt, stirring until a thick dough forms.
- Fold in the mini chocolate chips.
- Reserve about 1 cup of the dough to roll into small balls for topping later (optional).
- Press the remaining dough into the bottom of a 9-inch springform pan lined with parchment paper. Use a flat-bottomed glass or spatula to press evenly.
- Freeze the base for 15–20 minutes until firm.
2. 🍨 Layer the Ice Cream
- Once the cookie dough base is firm, spoon the chocolate chip cookie dough ice cream over the top.
- Use an offset spatula or back of a spoon to spread it into an even layer. Work quickly!
- Freeze the cake for 1 hour to firm up the first layer.
- Next, spread the vanilla ice cream on top as the second layer.
- Smooth the surface as much as possible, then freeze for at least 2–3 more hours, or overnight, for the best structure.
3. 🍫 Make and Add the Chocolate Ganache
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil).
- Remove from heat and add the chocolate chips and pinch of salt.
- Let sit for 1–2 minutes to melt, then stir gently until smooth and shiny.
- Let the ganache cool for 10–15 minutes to thicken slightly.
- Pour the ganache over the frozen ice cream layers, spreading it with a spatula to cover the top completely.
- Add your cookie dough balls, chips, or whipped cream on top as desired.
- Return to the freezer for another hour to set the ganache.
4. 🔪 Serve Your Ice Cream Cake
- Remove the cake from the springform pan by unclipping the sides.
- Let sit at room temperature for 5–10 minutes to soften slightly.
- Run a sharp knife under hot water, dry it, then slice cleanly into the cake.
- Serve with extra chocolate sauce or whipped cream if you’re feeling fancy.
✅ Tips, Tricks & Variations
- Pan Alternative: No springform pan? Line a deep 9-inch cake pan with parchment paper or plastic wrap so you can lift the cake out easily.
- Flavor Swaps: Use cookies & cream, peanut butter cup, or coffee ice cream in place of the vanilla layer for fun twists.
- Make Ahead: This cake is perfect to prep a day (or two) ahead. Just keep it tightly covered with plastic wrap or foil.
- Storage: Store leftovers tightly wrapped in the freezer for up to 7 days
❤️ Final Thoughts
This Chocolate Chip Cookie Dough Ice Cream Cake is a nostalgic dream come true. It’s got the chewy cookie dough base, velvety ice cream layers, and a thick chocolate shell — all in one slice. Whether you’re celebrating a birthday, beating the heat, or just indulging your sweet tooth, this dessert is guaranteed to wow everyone at the table.
