About this cake

This cake mixes soft cookie dough and ice cream. It looks fun and tastes rich. Kids and grown ups will smile when they see it. You can make it at home with small work and no oven time. Learn simple steps and enjoy a cold, sweet treat. For more ideas on ice cream cakes try this guide: easy ice cream cake guide.

why make this recipe

Make this recipe when you want a fast party cake that needs no bake time. It keeps well in the freezer and feeds many people. You can change the ice cream and chips to fit your taste. If you like cookie dough, this cake gives big, sweet bites in each slice. See a similar simple cake for more tips: quick treat.

how to make Chocolate Chip Cookie Dough Ice Cream Cake

Make the cookie dough first. Press it into the pan to form a base. Soften the vanilla ice cream and spread it on the dough. Freeze this layer until firm. Add the chocolate chip cookie dough ice cream on top and freeze again. Whip cream and sweeten it a little to make a soft top. Spread the cream, add chips and sauce, then freeze until hard. Work fast so the ice cream stays soft enough to spread. For a step that copies shop style, you can look here: copycat ice cream cake tips.

Ingredients :

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 cup all-purpose flour (heat-treated, see notes)
1/2 teaspoon salt
1/2 cup mini chocolate chips
1.5 quarts vanilla ice cream, softened
1.5 quarts chocolate chip cookie dough ice cream, softened
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Additional mini chocolate chips, for garnish
Chocolate sauce or hot fudge (optional)

Find more ideas for base layers and cookies here: cookie icebox cake idea.

Directions :

Step 1: Prepare the Cookie Dough Layer

In a bowl, beat the butter, brown sugar, and granulated sugar until smooth.
Add 1 teaspoon vanilla extract and 2 tablespoons milk and mix.
Stir in the heat-treated flour and 1/2 teaspoon salt until you have soft dough.
Fold in 1/2 cup mini chocolate chips.
Press the dough into the bottom of a 9-inch springform pan or a lined cake pan to form an even layer.

Step 2: Add the First Ice Cream Layer

Soften 1.5 quarts vanilla ice cream until it is soft but not melted.
Spread the softened vanilla ice cream over the cookie dough base in the pan.
Smooth the top with a spatula.
Freeze until firm, about 1 to 2 hours.

Step 3: Add the Second Ice Cream Layer

Soften 1.5 quarts chocolate chip cookie dough ice cream.
Spread it over the frozen vanilla ice cream layer.
Smooth the top and return the cake to the freezer until firm, about 2 to 4 hours.

Step 4: Whip the Cream Topping

In a bowl, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
Spread the whipped cream on top of the frozen cake.

Step 5: Decorate the Cake

Sprinkle extra mini chocolate chips over the whipped cream.
Drizzle chocolate sauce or hot fudge if you like.
Return the cake to the freezer for at least 30 minutes to set the top.

Step 6: Serve and Enjoy

Release the cake from the pan, slice with a hot knife, and serve cold.
Enjoy each slice with more sauce or chips if you like.

how to serve Chocolate Chip Cookie Dough Ice Cream Cake

Cut the cake into slices with a knife warmed under hot water. Work fast so the cake stays neat. Serve on cold plates to slow melting. Add a spoon of warm sauce if you want a mix of hot and cold. You can also add small cookies on the side.

how to store Chocolate Chip Cookie Dough Ice Cream Cake

Cover the cake with plastic wrap or a lid and keep it in the freezer. Store it flat so the layers stay even. The cake stays good for up to 1 week for best taste. If you need longer life, wrap it tight and use within 2 weeks.

tips to make Chocolate Chip Cookie Dough Ice Cream Cake

Heat-treat flour by baking it at 350°F (175°C) for 5 minutes to make it safe for raw dough.
Soften ice cream just enough to spread. Too soft makes a wet cake.
Freeze between layers to keep clean edges.
Use a warm knife for clean slices.
Chill serving plates for less drip.
For other crunchy or candy add-ins try this idea: toffee crunch idea.

variation (if any)

Swap vanilla ice cream for strawberry for a bright look.
Use cookie butter or peanut butter ice cream for a nutty twist.
Make a brownie base instead of cookie dough if you like a richer base.
Add nuts, caramel, or sprinkles on top for color and crunch.

FAQs

Q: Can I make this ahead of time?
A: Yes. Make the cake and keep it in the freezer. Take it out 10 minutes before you cut it.

Q: Can I use store-bought cookie dough?
A: Yes. Use safe, egg-free dough or heat-treat the dough if it has raw egg.

Q: How long should I let the ice cream soften?
A: Let it sit at room temp for 10 to 15 minutes. It should be soft enough to spread but not melt.

Q: Can I make this in a loaf pan?
A: Yes. A loaf pan works well for small groups. Adjust freeze time as needed.

Q: How do I get clean slices?
A: Heat the knife under hot water, dry it, and cut in one smooth move.

Conclusion

For a full recipe write-up and step photos, see Chocolate Chip Cookie Dough Ice Cream Cake.