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

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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