Chocolate Chip Cookie Ice Cream Cake

olivia

Published:

December 2, 2025

Delicious chocolate chip cookie ice cream cake with layers of cookies and ice cream

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introduction

This cake mixes two things kids and grown ups love: cookies and ice cream. It makes a fun and cool treat for warm days. You can make it fast with few steps. Try a warm drink or a fruit side with it, or see a sweet idea like apple pie ice cream for a new match.

why make this recipe

You make this recipe when you want a fun cake that needs no oven. You can use store ice cream and store cookies. It fits small or big groups. It looks nice and tastes rich. If you like a deep chocolate treat, you may also like a rich chocolate cake idea.

how to make Chocolate Chip Cookie Ice Cream Cake

This cake uses cookie halves and soft ice cream. Work fast so the ice cream stays cold. Use a springform pan for a neat edge. You can add more chips or swap cookie type.

Ingredients :

10–12 large chocolate chip cookies
1/2 gallon vanilla ice cream
1/2 cup mini chocolate chips
2/3 cup heavy whipping cream
3/4 cup semi-sweet chocolate chips

Directions :

Let vanilla ice cream sit at room temp until it gets soft and easy to spread.
Cut chocolate chip cookies in half. Put them in one layer on the bottom of a springform pan to make the crust.
Spread the soft ice cream on top of the cookie layer with a flat spatula. Make it even.
Freeze the pan for 1–2 hours until the ice cream is firm.
Add another layer of cookie halves on top of the ice cream. Press them in light. Freeze again for at least 4 hours or overnight.
For the fudge sauce, heat the heavy cream until hot. Stir in the semi-sweet chocolate chips until smooth and melted. Chill until you need it.
Remove the outer ring of the springform pan. Roll the cake edge in mini chocolate chips to decorate.
Slice and serve the cake cold. Drizzle with the fudge sauce when you serve.

how to serve Chocolate Chip Cookie Ice Cream Cake

Cut the cake with a hot knife for neat slices. Serve on cold plates so the cake stays firm. Add a scoop of extra ice cream or some fruit on the side. For a warm note, pour hot fudge on top just before you eat. You may like a bread side like banana bread for a mix of tastes.

how to store Chocolate Chip Cookie Ice Cream Cake

Wrap the cake tight with plastic wrap or store in an airtight box. Keep it in the cold part of the fridge or in the freezer. The cake will keep best for up to 2 weeks. Thaw a little on the counter for 5–10 minutes before you cut to make clean slices.

tips to make Chocolate Chip Cookie Ice Cream Cake

Soften ice cream just enough to spread. Do not melt it.
Use a flat spatula to get a smooth top.
Press cookie halves gently so they sink a bit into the ice cream.
Chill the fudge sauce so it gets thick before you pour.
For a crisp edge, roll the cake edge in mini chips.
Try a spice or cream cake idea like this carrot spice loaf for more ideas.

variation (if any)

Use chocolate ice cream instead of vanilla for a more rich taste.
Use chopped nuts or sprinkles on the edge.
Swap cookie type for oatmeal or peanut butter for new taste.
Make single serve using jars or small pans.

FAQs

Q: Can I use store-bought cookie dough and bake it first?
A: Yes. Bake the cookies, cool them, then cut in half and use as the crust.

Q: How long do I need to freeze the cake before I serve?
A: Freeze at least 4 hours. Overnight is best for a firm cake.

Q: Can I make this without a springform pan?
A: Yes. Use a cake pan and line it with plastic wrap so you can lift the cake out.

Q: Can I use low fat ice cream?
A: You can, but the cake may be less creamy. Full fat ice cream gives best taste.

Q: How do I get clean slices?
A: Run a knife under hot water, dry it, then cut. Wipe and heat the knife again between cuts.

Conclusion

For more ideas and a full how-to, see this Chocolate Chip Cookie Ice Cream Cake | Life Love and Sugar. You can also look at a big sandwich style idea at Giant Chocolate Chip Cookie Ice Cream Sandwich – Love to be in ….