Chocolate Chip Cookie Dough Ice Cream Cake

Why You’ll Love This Recipe

I love how this dessert brings together two all-time favorites: cookie dough and ice cream. It’s rich, satisfying, and perfect for summer gatherings, birthdays, or anytime I need a crowd-pleasing treat that doesn’t require turning on the oven. The layers come together in just minutes, and the freezer does all the work from there. Plus, it’s fully customizable—swap in your favorite ice cream or drizzle it with caramel instead of chocolate for a new spin.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups edible chocolate chip cookie dough (egg-free, with heat-treated flour)

• 1.5 quarts vanilla ice cream, softened

• 1/2 cup chocolate syrup or fudge sauce

• 1/3 cup mini chocolate chips

• 1/4 cup butter, melted (for crust binding)

• Pinch of salt

• Whipped cream, for topping (optional)

Directions

1. I start by lining a springform pan or cake pan with parchment paper, making sure there’s extra hanging over the sides for easy removal later.

2. In a bowl, I mix about two-thirds of the cookie dough with the melted butter and a pinch of salt. Then I press that mixture into the bottom of the pan to form the crust. I pop it in the freezer for 10–15 minutes to firm up.

3. While the crust is chilling, I let the vanilla ice cream sit at room temperature for about 10 minutes so it softens enough to spread.

4. Once ready, I spread half of the softened ice cream over the chilled crust. Then I crumble a bit of the remaining cookie dough on top and drizzle generously with chocolate syrup.

5. I layer on the rest of the ice cream, smooth it out, and top it with more chocolate syrup and a sprinkle of mini chocolate chips.

6. Into the freezer it goes for at least 4–6 hours, or preferably overnight, until the cake is fully set.

7. Right before serving, I let the cake sit out for about 5–10 minutes so it’s easier to slice. I finish it off with whipped cream, an extra drizzle of chocolate, and a few cookie dough bites if I have any left.

Servings and timing

Servings: 10
Prep time: 15 minutes
Cook time: 0 minutes
Freezing time: 6 hours
Total time: 6 hours 15 minutes

Variations

• Switch up the ice cream: I sometimes use chocolate chip, cookie dough, or even salted caramel ice cream instead of vanilla.

• Make it gluten-free: I use gluten-free cookie dough and double-check my ice cream and syrup.

• Add crunch: A layer of crushed cookies or chopped nuts between the ice cream layers gives it an extra texture.

• Flavor twist: Mix a little espresso powder into the chocolate syrup for a mocha version.

Storage/Reheating

I keep leftovers wrapped tightly in the freezer for up to 1 week. I usually cover the pan in plastic wrap or transfer individual slices to an airtight container.
To serve, I take it out and let it sit for a few minutes so it softens just enough to slice cleanly. No reheating needed—just thaw slightly and enjoy!

FAQs

Can I use store-bought cookie dough?

Yes, as long as it’s labeled edible and safe to eat raw. I also make sure it doesn’t contain raw eggs or untreated flour.

How long should I freeze the cake?

I recommend at least 4–6 hours, but overnight is even better for clean slices and full set layers.

Can I make this ahead of time?

Definitely. I usually prep it the night before a party and keep it frozen until right before serving.

What’s the best way to slice this cake?

I run a sharp knife under hot water, dry it off, and slice while the cake is slightly softened. It makes clean cuts and looks great on the plate.

Can I make this dairy-free?

Yes, I use dairy-free ice cream and edible vegan cookie dough. There are great plant-based chocolate syrups and whipped creams available too.

Conclusion

This Chocolate Chip Cookie Dough Ice Cream Cake is a dessert dream come true. It’s simple, indulgent, and makes everyone at the table go quiet after the first bite. Whether I’m celebrating a birthday, hosting friends, or just treating myself, this recipe is a freezer staple. The best part? No oven, no stress—just layer, freeze, and enjoy.

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