Chocolate Chip Cookie Dough Ice Cream Cake
A fun and easy dessert that combines cookie dough and ice cream into a delicious cake, perfect for parties and loved by kids and adults alike.
Ingredients
For the cookie dough crust
- 1.5 cups all-purpose flour (heat-treated) Heat-treated for safety
- 0.5 cups unsalted butter (softened)
- 0.5 cups brown sugar
- 0.25 cups granulated sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 0.5 tsp salt
- 0.75 cups mini chocolate chips
For the ice cream layer
- 1.5 quarts vanilla or cookie dough ice cream (softened slightly) Ensure ice cream is slightly softened for spreading
For the ganache
- 0.75 cups heavy cream
- 1 cups semi-sweet chocolate chips
For decoration
- Whipped cream or whipped topping
- Extra chocolate chips
- Cookie dough balls or chunks
- Chocolate drizzle (optional)
Instructions
Make the Cookie Dough Crust
- Beat the butter, brown sugar, and white sugar until creamy.
- Add vanilla, salt, and milk. Mix well.
- Stir in heat-treated flour, then fold in chocolate chips.
- Press 2/3 of the dough into the bottom of a springform pan.
- Freeze for 15–20 minutes until firm.
Add the Ice Cream Layer
- Spread softened ice cream evenly over the cookie dough crust.
- Dot or swirl remaining raw cookie dough on top.
- Freeze for at least 4 hours or until solid.
Make Ganache (optional)
- Heat cream until simmering.
- Pour over chocolate chips and let sit for 1 minute.
- Stir until smooth, cool slightly, then pour over the frozen cake.
- Freeze again for 30 minutes.
Decorate
- Pipe whipped cream around the edges.
- Top with mini cookie dough balls, chocolate chips, and drizzle.
- Freeze until ready to serve.
- Let sit at room temperature for 5–10 minutes before slicing.
Notes
Make sure to heat-treat the flour to make raw dough safe. Work quickly when spreading softened ice cream so it doesn’t melt. Chill the pan between steps to keep layers neat.