This Chocolate Chip Cookie Dough Ice Cream Cake is a dream come true for cookie dough lovers! With layers of creamy vanilla ice cream, chunks of edible cookie dough, and a crunchy cookie crust, this cake is the ultimate frozen treat. Perfect for birthdays, special occasions, or just a hot summer day, this no-bake dessert is easy to make and sure to impress. Each bite is filled with the nostalgic flavors of chocolate chip cookie dough and refreshing ice cream, creating an irresistible combination that everyone will love.
The beauty of this cake lies in its simplicity and decadence. You don’t need to be a professional baker to pull off this impressive dessert, and there’s no need to turn on the oven. Whether you’re serving it to kids or adults, this ice cream cake is always a crowd-pleaser. It features a cookie crust that adds a perfect crunch, a rich layer of cookie dough, and a creamy ice cream layer that all come together for a dessert that feels like a celebration.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Cookie Crust
- 2 cups chocolate chip cookie crumbs (about 20 cookies)
- 1/2 cup unsalted butter, melted
For the Cookie Dough Layer
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated, see tips below)
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For the Ice Cream Layer
- 1.5 quarts vanilla ice cream, softened
- 1/2 cup mini chocolate chips
For the Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra mini chocolate chips, for garnish
Instructions
Step 1: Make the Cookie Crust
- In a medium bowl, combine the chocolate chip cookie crumbs and melted butter. Mix until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place in the freezer while you prepare the rest of the cake. The crust provides a sturdy base for the cake and adds a wonderful crunch to contrast the creamy ice cream.
Step 2: Make the Edible Cookie Dough
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Creaming the butter and sugar well ensures a smooth texture for the cookie dough.
- Mix in the milk and vanilla extract until well combined.
- Add the heat-treated flour and salt, mixing until a soft dough forms. Heat-treating the flour makes it safe to eat raw, as it eliminates any harmful bacteria.
- Fold in the mini chocolate chips.
- Roll small portions of the dough into bite-sized balls and set aside. These cookie dough bites will add bursts of flavor throughout the cake.
Step 3: Assemble the Ice Cream Cake
- In a large bowl, mix the softened vanilla ice cream with 1/2 cup of mini chocolate chips. Softening the ice cream slightly makes it easier to spread and helps it blend with the chocolate chips.
- Spread half of the softened ice cream over the chilled cookie crust. Using an offset spatula can help you achieve an even layer.
- Scatter half of the cookie dough balls over the ice cream layer, pressing them gently into the ice cream.
- Repeat with the remaining ice cream and cookie dough balls, spreading the ice cream evenly. The layering ensures that every bite is filled with cookie dough goodness.
- Cover the pan with plastic wrap and freeze the cake for at least 6 hours or overnight, until firm. The longer the cake freezes, the easier it will be to slice.
Step 4: Make the Whipped Cream Topping
- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The whipped cream adds a light, airy topping that complements the rich ice cream and cookie dough layers.
- Remove the ice cream cake from the freezer and carefully release it from the springform pan.
- Spread the whipped cream over the top of the cake, smoothing it with a spatula.
- Garnish with extra mini chocolate chips for a decorative touch that enhances the chocolatey flavor.
Step 5: Serve
- Slice and serve immediately, or return to the freezer until ready to serve. For clean slices, dip your knife in hot water before cutting each slice.
Cook Notes & Tips
- Heat-Treated Flour: To make the flour safe for consumption, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely before using in the cookie dough.
- Softened Ice Cream: Let the ice cream sit at room temperature for about 10-15 minutes to soften, making it easier to spread. Softening the ice cream ensures an even layer and prevents the crust from breaking.
- Springform Pan: Using a springform pan makes it easier to release the ice cream cake once it’s frozen. Line the bottom with parchment paper for even easier removal.
Recipe Variations
- Chocolate Lovers: Use chocolate ice cream instead of vanilla and add an extra layer of chocolate fudge sauce between the layers for a richer, more decadent cake.
- Peanut Butter Twist: Add 1/2 cup of peanut butter to the cookie dough layer for a delicious peanut butter-chocolate combo. You can also add a swirl of peanut butter to the ice cream for added flavor.
- Oreo Cookie Crust: Substitute chocolate chip cookies with Oreo cookies for a different crust flavor. The Oreo crust adds a classic taste that pairs well with the cookie dough.
- Mint Chocolate Chip: Replace the vanilla ice cream with mint chocolate chip ice cream for a refreshing twist. The mint flavor pairs wonderfully with the cookie dough.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
A: Yes! This ice cream cake can be made up to 3 days in advance. Keep it covered in the freezer until ready to serve. This makes it an ideal dessert for busy schedules or parties.
Q: How do I soften the ice cream for spreading?
A: Let the ice cream sit at room temperature for about 10-15 minutes, or until it is soft enough to spread easily. You want it soft but not melted.
Q: How do I store leftovers?
A: Store leftover ice cream cake in an airtight container in the freezer for up to one week. Make sure to wrap it tightly to prevent freezer burn.
Q: Can I use store-bought cookie dough for this recipe?
A: Yes, you can use store-bought edible cookie dough if you’re short on time. Just make sure it’s labeled safe for eating raw.
This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate frozen dessert for anyone who loves cookie dough and ice cream. With its crunchy cookie crust, creamy ice cream layers, and delicious chunks of edible cookie dough, this cake is sure to be a hit with family and friends. Whether you’re celebrating a birthday or just want a special treat, this no-bake dessert is easy to make and absolutely delicious. Its combination of textures—from the crunchy crust to the creamy ice cream and chewy cookie dough—makes every bite an experience. Give it a try and enjoy a slice of cookie dough heaven, and watch as it becomes a favorite in your household!
