Chocolate Chip Cookie Dough Ice Cream Cake

Why You’ll Love This Recipe

This dessert combines the best of several favorites—chocolate cookies, creamy ice cream, and chewy cookie dough—into one irresistible cake. It’s easy to assemble, requires no baking besides the cookie crust (if you make crumbs from baked cookies), and can be customized with your favorite ice cream flavors and toppings. It’s a fun, crowd-pleasing cake that’s perfect for birthdays or any occasion where you want to impress with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookie crust:

• 2 cups chocolate cookie crumbs
• 6 tbsp melted butter

For the ice cream filling:

• 1.5 quarts vanilla or cookie dough ice cream (softened)
• 1 cup mini chocolate chips
• 1 cup edible cookie dough (store-bought or homemade)

For topping & decorating:

• Extra cookie dough balls (optional)
• Chocolate chips (mini and regular)
• Whipped cream (optional)

Directions

1. In a bowl, mix chocolate cookie crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan or cake pan to form the crust. Freeze for 10-15 minutes to set.
2. In a large bowl, soften the ice cream until it’s scoopable but not melted. Fold in mini chocolate chips and chunks of edible cookie dough gently.
3. Spread the ice cream mixture evenly over the chilled cookie crust. Smooth the top with a spatula.
4. Freeze the cake for at least 4 hours or until firm.
5. Before serving, decorate the top with extra cookie dough balls, additional chocolate chips, and whipped cream if desired.
6. Let the cake sit at room temperature for 5-10 minutes before slicing for easier cutting.

Servings and Timing

• Makes 10-12 servings
• Preparation time: 20 minutes
• Freezing time: 4+ hours

Variations

• Use different ice cream flavors like chocolate chip, cookies and cream, or peanut butter swirl.
• Add crushed nuts or caramel swirls to the ice cream filling for extra texture and flavor.
• Substitute edible cookie dough with cookie dough bites or chunks of your favorite cookie.
• Top with hot fudge or caramel sauce for extra decadence.

Storage/Reheating

• Store the cake covered in the freezer for up to 1 week.
• Avoid thawing completely before serving; just let sit a few minutes at room temperature to soften slightly.
• Do not refreeze after thawing.

FAQs

Can I use regular cookie dough instead of edible cookie dough?

No, regular cookie dough contains raw eggs and unbaked flour which can be unsafe to eat raw. Use edible cookie dough made without raw eggs and with heat-treated flour.

Can I make the crust with baked cookies?

Yes, crush baked chocolate cookies into crumbs and mix with melted butter for the crust.

How do I soften ice cream without melting it?

Let ice cream sit at room temperature for 5-10 minutes until scoopable but still firm.

Can I make this cake dairy-free?

Use dairy-free ice cream and cookie dough alternatives to make a dairy-free version.

Can I prepare this cake in advance?

Yes, it’s perfect for making ahead and freezing until needed.

What pan size should I use?

An 8 or 9-inch springform pan works best for this recipe.

How long does the cake keep in the freezer?

Up to one week for best texture and flavor.

Can I add nuts to the recipe?

Yes, you can mix chopped nuts into the ice cream filling or sprinkle on top.

Can I use other cookie crumbs for the crust?

Yes, graham crackers or vanilla cookies can be used, but the flavor will differ.

How do I serve the cake?

Remove the cake from the freezer, let it sit for 5-10 minutes, then slice with a warm knife for clean cuts.

Conclusion

This Chocolate Chip Cookie Dough Ice Cream Cake is a deliciously layered dessert that’s simple to assemble but sure to wow any crowd. The combination of a chocolate cookie crust, creamy ice cream with cookie dough chunks, and fun toppings creates a rich and satisfying treat perfect for celebrations or whenever you want a cool, sweet indulgence.

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