Chocolate Chip Cookie Dough Ice Cream Cake
This no-bake dessert layers creamy vanilla ice cream, edible cookie dough, and chocolate syrup into a dreamy, frozen treat. Easy to make and perfect for birthdays or summer parties!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes (including freezing)
- Yield: 10 servings
- Category: Dessert
- Method: Freezer / No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups edible chocolate chip cookie dough (egg-free, 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 melted butter (for crust)
Pinch of salt
Whipped cream, for topping (optional)
Instructions
Prep the Pan:
Line a springform or cake pan with parchment paper, leaving an overhang for easy lifting.
Make the Crust:
In a bowl, combine 2/3 of the cookie dough with melted butter and a pinch of salt. Press evenly into the bottom of the pan to form the crust. Freeze for 10–15 minutes.
Soften Ice Cream:
Let the vanilla ice cream sit at room temperature for 10 minutes to soften slightly.
Layer the Cake:
Spread half of the softened ice cream over the chilled crust.
Crumble some of the remaining cookie dough on top and drizzle with chocolate syrup.
Add the remaining ice cream, smooth the top, drizzle more syrup, and sprinkle with mini chocolate chips.
Freeze:
Cover and freeze the cake for at least 4–6 hours, preferably overnight, until completely set.
Serve:
Let the cake sit at room temperature for 5–10 minutes before slicing. Garnish with whipped cream, extra syrup, and cookie dough bites if desired.
Notes
Use edible cookie dough only — eggless and with heat-treated flour.
Lining the pan helps with easy removal and cleaner slices.
Customize with different ice cream flavors like chocolate, cookies & cream, or coffee.
Store leftovers tightly wrapped in the freezer for up to 1 week.
