This Chocolate Chip Cookie Dough Ice Cream Cake is a dream come true for dessert lovers! It features indulgent layers of chocolate chip cookie dough crust, creamy vanilla ice cream, and chunks of cookie dough, all topped with hot fudge and mini chocolate chips. Whether you're serving it at a party or enjoying it for a special treat, this cake will definitely be the highlight of your dessert spread.
Ingredients
1 roll (16.5 oz) chocolate chip cookie dough (or homemade)
1½ quarts vanilla ice cream (softened)
1 cup edible cookie dough chunks (store-bought or homemade)
¾ cup hot fudge sauce
½ cup mini chocolate chips
Optional: whipped topping, sprinkles, or crushed cookies for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Base layer: I start by pressing most of the cookie dough into the bottom of a springform pan or pie dish. I save a few spoonfuls for garnish later. I bake it at 350°F (175°C) for 12–15 minutes, or until the dough is just golden. Once it's done, I let the crust cool completely before moving to the next step.
Layer ice cream: After the crust is cool, I spread half of the softened vanilla ice cream over the cookie crust. I then add a layer of edible cookie dough chunks for extra flavor and texture.
Repeat & top: I spread the remaining ice cream on top and drizzle it with hot fudge sauce. Then, I sprinkle mini chocolate chips and the leftover cookie dough on top for that final touch of decadence.
Freeze: To set everything, I cover the cake and freeze it for at least 4 hours or overnight until it’s firm.
Serve: Before serving, I let the cake sit at room temperature for 5–10 minutes to make slicing easier. If desired, I garnish it with whipped topping, sprinkles, or crushed cookies for a fun extra touch.
Servings and Timing
Prep Time: 20 minutes
Freeze Time: 4+ hours
Total Time: ~4 hours 20 minutes
Servings: 10–12 servings
Calories per Slice: ~400 kcal
Variations
Different Ice Cream Flavors: You can switch up the vanilla ice cream with other flavors like chocolate, cookies and cream, or caramel for a fun twist.
No Bake Option: If you’re not keen on baking, use store-bought cookie dough and skip the baking step entirely. Just press the dough into the pan and freeze until firm.
More Cookie Dough: For extra indulgence, feel free to add more edible cookie dough chunks between the ice cream layers, or top the cake with an extra drizzle of hot fudge and a generous sprinkle of mini chocolate chips.
Storage/Reheating
I store any leftover cake in an airtight container or tightly wrapped in plastic wrap in the freezer. It will keep for up to a week. Since this is an ice cream-based dessert, there’s no need to reheat—simply take it out and let it soften slightly before slicing.
FAQs
How do I make homemade edible cookie dough?
To make homemade edible cookie dough, simply combine flour, butter, sugar, vanilla, and a pinch of salt. For safety, be sure to heat the flour in the oven or microwave for a couple of minutes to kill any potential bacteria. Add chocolate chips for the classic cookie dough flavor!
Can I use a different crust?
Yes! If you prefer a different base, you can substitute the chocolate chip cookie dough with a graham cracker crust or a crushed cookie crust like Oreos for a different flavor.
Can I use store-bought ice cream?
Absolutely! While I love the creamy texture of homemade vanilla ice cream, store-bought ice cream works just as well and will save time on prep.
How can I make this dessert dairy-free?
To make this dessert dairy-free, you can use dairy-free chocolate chip cookie dough, non-dairy ice cream, and a dairy-free fudge sauce. There are many great alternatives on the market!
Can I make this cake ahead of time?
Yes! In fact, making this cake ahead of time is ideal, as it allows the flavors to meld and the cake to freeze thoroughly. I recommend freezing it overnight for the best results.
Conclusion
This Chocolate Chip Cookie Dough Ice Cream Cake is a decadent, crowd-pleasing dessert that combines everything I love about cookie dough and ice cream. With its creamy layers and irresistible toppings, it's the ultimate treat for any occasion. I’m sure it’ll quickly become one of your favorites too.
Recipe:
Chocolate Chip Cookie Dough Ice Cream Cake
- Total Time: ~4 hours 20 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
A decadent dessert combining layers of chocolate chip cookie dough crust, vanilla ice cream, edible cookie dough chunks, and topped with hot fudge and mini chocolate chips.
Ingredients
1 roll (16.5 oz) chocolate chip cookie dough (or homemade)
1½ quarts vanilla ice cream (softened)
1 cup edible cookie dough chunks (store-bought or homemade)
¾ cup hot fudge sauce
½ cup mini chocolate chips
Optional: whipped topping, sprinkles, or crushed cookies for garnish
Instructions
- Press most of the cookie dough into the bottom of a springform pan or pie dish, saving a few spoonfuls for garnish. Bake at 350°F (175°C) for 12–15 minutes, until golden. Let cool completely.
- Spread half of the softened vanilla ice cream over the cooled cookie crust. Add a layer of edible cookie dough chunks.
- Spread the remaining ice cream on top, drizzle with hot fudge sauce, and sprinkle with mini chocolate chips and leftover cookie dough.
- Cover the cake and freeze for at least 4 hours or overnight until firm.
- Before serving, let the cake sit at room temperature for 5–10 minutes for easier slicing. Optionally, garnish with whipped topping, sprinkles, or crushed cookies.
Notes
For a different flavor, substitute vanilla ice cream with chocolate, cookies and cream, or caramel.
If you prefer not to bake, use store-bought cookie dough and freeze it directly without baking.
For extra indulgence, add more edible cookie dough chunks or extra hot fudge and mini chocolate chips on top.
Store leftovers in an airtight container in the freezer for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
