Name: Chocolate Chip Cookie Dough Ice Cream Cake
Prep time: 30 min
Cook time: 15 min
Total time: 2 h
Cuisine: American
Ingredients: 1.75 cups all-purpose flour; 1.5 tsp baking powder; 0.25 tsp salt; 0.5 cup unsalted butter, room temperature; 0.75 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 0.5 cup whole milk; 0.75 cup unsalted butter, room temperature (for cookie dough); 0.75 cup brown sugar; 0.25 cup granulated sugar; 2 tbsp milk; 1.25 cups all-purpose flour (for cookie dough); 0.5 tsp salt (for cookie dough); 1 cup mini chocolate chips; 1.5 quarts vanilla or cookie dough ice cream, softened slightly; 0.5 cup heavy cream; 4 oz semi-sweet chocolate, chopped; Whipped cream or buttercream for top; Extra cookie dough balls, chocolate chips or curls for decoration

Jump to Recipe·Print Recipe

introduction

This cake mixes cookie dough, ice cream, and a soft cookie base. It feels fun and rich. You can make it for a big day or a small treat. See a similar idea on this related cake page for more simple tips.

why make this recipe

You make this cake when you want a cool sweet that kids and adults like. It has soft cookie layers, cold ice cream, and raw cookie dough bites. You can make it fast and freeze it ahead. Try an easy twist from this easy cake idea if you want more shapes.

how to make Chocolate Chip Cookie Dough Ice Cream Cake

Follow steps with care. Make the cookie cake layers first, then mix the cookie dough bite layer. Soften the ice cream a bit so you can spread it. Stack the parts and freeze until firm. For a tip on a no-bake style, see this simple icebox cake tip.

Ingredients :

1.75 cups all-purpose flour
1.5 tsp baking powder
0.25 tsp salt
0.5 cup unsalted butter, room temp
0.75 cup granulated sugar
2 large eggs
2 tsp vanilla extract
0.5 cup whole milk
0.75 cup unsalted butter, room temp (for cookie dough)
0.75 cup brown sugar
0.25 cup granulated sugar
2 tbsp milk
1.25 cups all-purpose flour (for cookie dough)
0.5 tsp salt (for cookie dough)
1 cup mini chocolate chips
1.5 quarts vanilla or cookie dough ice cream, softened slightly
0.5 cup heavy cream
4 oz semi-sweet chocolate, chopped
whipped cream or buttercream for top
extra cookie dough balls, chocolate chips or curls for decoration

Directions :

Step 1: Preheat your oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.

Step 2: In a bowl, whisk together 1 3/4 cups of flour, baking powder, and salt. In a separate bowl, cream together the room temperature butter and sugars until fluffy. Add the eggs, vanilla extract, and milk; mix until combined. Gradually add in the dry ingredients, mixing until just combined.

Step 3: Divide the cookie dough mixture evenly between the prepared pans. Bake for 12-15 minutes until lightly golden. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 4: In another bowl, beat together the room temperature butter, brown sugar, granulated sugar, and milk. Stir in the flour and salt, then fold in mini chocolate chips. Refrigerate until ready to use.

Step 5: Place one cookie layer on a cake stand or plate. Spread a layer of ice cream on top, followed by dollops of the cookie dough mixture, then top with the second cookie layer.

Step 6: Cover the cake with plastic wrap and freeze for at least 2 hours, or until firm.

Step 7: To make the ganache, heat the heavy cream in a small saucepan until simmering. Pour it over the chopped chocolate, letting it sit for 5 mins before whisking until smooth. Allow it to cool slightly.

Step 8: Remove the cake from the freezer and pour the ganache over the top, letting it drizzle down the sides. Finish with whipped cream or buttercream, and decorate with cookie dough balls and chocolate curls.

how to serve Chocolate Chip Cookie Dough Ice Cream Cake

Cut the cake with a warm knife for clean slices. Serve right away so the ice cream stays soft. You can add more whipped cream or extra chips on top. For a party idea, look at this party cake idea.

how to store Chocolate Chip Cookie Dough Ice Cream Cake

Wrap the cake tight with plastic wrap or place it in an airtight cake box. Keep it in the freezer. Eat within 1 week for best taste. Let it sit at room temp 5-10 minutes before you cut to make slices easy.

tips to make Chocolate Chip Cookie Dough Ice Cream Cake

Chill the cookie dough layer so it holds shape when you add ice cream.
Use softened ice cream, not melted. It should spread like thick cream.
Warm your knife under hot water and dry it for clean slices.
If the ganache gets too thin, cool it a bit more before you pour.
Read more mixing tips on this mixing tip page.

variation (if any)

Use chocolate or caramel ice cream for a new taste.
Add chopped nuts in the cookie dough for crunch.
Make single-layer mini cakes in small pans for parties.
Swap ganache with caramel sauce for a sweet twist.

FAQs

Q: Can I use store-bought cookie dough?
A: Yes. Use safe, edible dough or a store-made egg-free dough.

Q: How long do I need to freeze the cake?
A: Freeze at least 2 hours. For best texture freeze 4 hours or overnight.

Q: Can I make this a day ahead?
A: Yes. Make it a day before and keep it in the freezer, well wrapped.

Q: Can I use a different cookie base?
A: Yes. Use brownie or chocolate cake if you want more bite.

Q: What is the best way to cut thin slices?
A: Use a hot knife and wipe it clean after each cut.

Conclusion

For a full recipe guide and photos, see this page on Chocolate Chip Cookie Dough Ice Cream Cake.