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CHOCOLATE CHIP COOKIE DOUGH ICE CREAM CAKE

How to Make Chocolate Chip Cookie Dough Ice Cream Cake

  • Author: Sarah Recipes
  • Total Time: 5-7 hours (including freezing)
  • Yield: 12 servings 1x

Description

This Chocolate Chip Cookie Dough Ice Cream Cake is a decadent dessert that combines layers of creamy vanilla and chocolate ice cream with edible cookie dough and a crunchy cookie crust. Perfect for parties or special occasions, this no-bake treat is easy to assemble and freezes beautifully for make-ahead convenience.

Ingredients

Scale

For the Cookie Crust:

  • 24 chocolate sandwich cookies
  • 6 tablespoons unsalted butter, melted

For the Edible Cookie Dough:

  • 1 cup all-purpose flour (heat-treated)
  • ½ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar, packed
  • 2 tablespoons milk (or non-dairy alternative)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup mini chocolate chips

For Assembly:

  • 1.5 quarts vanilla ice cream
  • 1 quart chocolate ice cream
  • ½ cup hot fudge sauce
  • Mini chocolate chips for decoration
  • Whipped cream (optional for garnish)

Instructions

  1. Prepare the Cookie Crust: Crush chocolate sandwich cookies in a food processor until fine. Mix with melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and freeze for 15 minutes.
  2. Make the Edible Cookie Dough: Heat-treat flour by baking at 350°F for 5-7 minutes, then cool. Cream butter and sugars until light and fluffy. Add vanilla, milk, flour, and salt; mix until combined. Fold in mini chocolate chips and refrigerate for 15 minutes.
  3. Begin Assembly: Soften vanilla ice cream for 10-15 minutes. Spread half over the crust, then drop pieces of half the cookie dough on top. Freeze for 30 minutes.
  4. Add the Chocolate Layer: Soften chocolate ice cream, spread evenly, and drizzle with half the hot fudge sauce. Swirl gently and freeze for 30 minutes.
  5. Complete the Layers: Spread remaining vanilla ice cream, add remaining cookie dough, drizzle with fudge sauce, and sprinkle with mini chocolate chips. Freeze for at least 4 hours or overnight.
  6. Serve: Let stand for 5-10 minutes before slicing. Garnish with whipped cream if desired.

Notes

Tips & Tricks for Perfect Chocolate Chip Cookie Dough Ice Cream Cake:

  • Heat-Treated Flour: Bake flour at 350°F for 5-7 minutes to eliminate bacteria—essential for edible cookie dough.
  • Freezing Between Layers: Freezing each layer briefly prevents melting and ensures clean assembly.
  • Clean Slices: Dip your knife in hot water and wipe dry between cuts for neat servings.
  • Ice Bath Hack: Place the springform pan in an ice bath during assembly to keep everything cold.
  • Quality Ice Cream: Use premium ice cream with at least 14% butterfat for a richer texture and slower melting time.
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 420
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

Keywords: ice cream cake, chocolate chip cookie dough, no-bake dessert, edible cookie dough

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