Chocolate Chip Cookie Dough Ice Cream Cake Recipe
If you’re searching for a celebration-worthy showstopper or just the ultimate cool-down treat, look no further than this irresistible Chocolate Chip Cookie Dough Ice Cream Cake. Combining the best elements of gooey cookies, creamy ice cream, and decadent fudge, this cake delivers nostalgia and sweet joy in every layered bite. Whether it’s for a birthday, summer bash, or “just because” moment, this dessert will claim the spotlight and win hearts, one slice at a time.
Ingredients You’ll Need
-
Cookie Crust:
- 1 package (16.5 ounces) refrigerated chocolate chip cookie dough
Ice Cream Layers:
- 1.5 quarts vanilla ice cream, slightly softened
- 1 cup mini chocolate chips
- 1/2 cup hot fudge sauce
- 1/2 cup whipped topping (optional)
- extra cookie dough pieces or mini cookies for garnish (optional)
How to Make Chocolate Chip Cookie Dough Ice Cream Cake
Step 1: Prepare the Cookie Crust
Start by preheating your oven to 350°F. Press your chocolate chip cookie dough evenly into the bottom of a greased 9-inch springform pan or a cake pan lined with parchment. Don’t be shy about pressing it into every corner—an even crust ensures every slice gets that soft, chewy bite. Bake for 15 to 18 minutes until the edges are golden and the center is just set. Let the cookie base cool completely so you have a sturdy foundation for your ice cream layers.
Step 2: Add the First Layer of Ice Cream and Toppings
Once your cookie crust is cooled, gently spread half of your slightly softened vanilla ice cream over the top. Work quickly but patiently, smoothing it into a thick, even layer. Sprinkle half the mini chocolate chips on top, then drizzle with half of your hot fudge sauce. These layers promise surprise chocolate in every cool, creamy forkful!
Step 3: Repeat with Remaining Layers
Dive right back in: spread the rest of your vanilla ice cream as evenly as possible over the first layer. Top with the remaining mini chocolate chips and hot fudge, making sure to cover every inch for those dramatic swirls of chocolate.
Step 4: Freeze and Set
Smooth the top with a spatula, cover the cake with plastic wrap, and freeze for at least 4 hours (or overnight for fuss-free prep ahead). The long chill ensures those gorgeous layers will slice perfectly and the flavors meld together dreamily.
Step 5: Unmold and Decorate
About 10 minutes before serving, remove the Chocolate Chip Cookie Dough Ice Cream Cake from the freezer and let it stand at room temp. Release it from the pan and set on a platter. For a really stunning finish, dollop or pipe whipped topping around the edges, and crown with extra cookie dough pieces or mini cookies. The result looks straight out of a bakery window!
How to Serve Chocolate Chip Cookie Dough Ice Cream Cake
Garnishes
Take your presentation to the next level with perfect garnishes. Swirls of whipped topping around the edges create an inviting, cloud-like border, while a scattering of extra mini chocolate chips, edible cookie dough chunks, or even mini cookies piled on top adds an irresistible playful touch. A final drizzle of warm hot fudge just before serving never hurts, either!
Side Dishes
Pairing desserts may sound extravagant, but a simple bowl of fresh seasonal berries like strawberries or raspberries alongside your Chocolate Chip Cookie Dough Ice Cream Cake is truly magic. The bright flavors balance the cake’s richness, while a hot cup of coffee or even a cold glass of milk sets off the chocolaty layers perfectly.
Creative Ways to Present
This cake is the definition of box-office dessert. For parties, serve it pre-sliced in cupcake liners for grab-and-go fun. If you’re serving at a dinner party, plate individual wedges and accent each plate with an extra drizzle of fudge or a dollop of whipped cream. You can even freeze the cake in individual ramekins for adorable personal ice cream cakes—kids and grownups alike will absolutely love the surprise inside!
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Chip Cookie Dough Ice Cream Cake keeps brilliantly. Wrap slices tightly in plastic wrap, then foil, and store in the freezer. The flavors and textures actually deepen after a day or two, making this a fantastic choice for prepping ahead or savoring all week long.
Freezing
This cake is designed for freezer magic! Once assembled and set firm, you can keep it frozen for up to a week. Store it whole (well wrapped) or in individual slices so you’re never more than a minute away from pure dessert happiness. If you’ve decorated with whipped topping or cookies, just add those fresh before serving for the crispest look and texture.
Reheating
No reheating necessary here—think of this as a “thaw and savor” treat! If the cake’s been in the freezer for a long time and is extra hard, let it sit at room temperature for 10 to 15 minutes before slicing. It should just give way under your knife, yielding that perfect combination of firm ice cream and chewy cookie base.
FAQs
Can I use homemade cookie dough instead of store-bought?
Absolutely! If you have a favorite homemade chocolate chip cookie dough recipe, go for it. Just be sure to use enough to cover the bottom of your pan evenly, and you’ll enjoy a truly personal spin on this classic dessert.
What’s the best way to soften ice cream for layering?
Let your prepared ice cream sit on the counter for 10 to 15 minutes until scoopable but not melted. This makes it super easy to spread into even layers without disrupting the cookie crust underneath.
Can I make this cake gluten free?
Yes! Substitute your favorite gluten-free cookie dough and ensure your ice cream and toppings are gluten free as well. Many brands now offer great gluten-free chocolate chip cookie dough to make this swap easy.
What other ice cream flavors work in this cake?
So many! Chocolate, coffee, or cookie dough-flavored ice cream all pair deliciously with the cookie crust. You can even layer different ice cream flavors for a totally custom creation.
How do I transport Chocolate Chip Cookie Dough Ice Cream Cake?
If you’re bringing this cake to a party or picnic, freeze it solid and wrap it tightly. Transport in a cooler with plenty of ice packs and keep it chilled until you’re ready to serve for best results.
Final Thoughts
It’s impossible not to smile when you serve (or eat!) this Chocolate Chip Cookie Dough Ice Cream Cake. Whether you’re a lifelong cookie dough lover or an ice cream enthusiast, this dessert has something for everyone and then some. Give it a try and let the layers of joy, crunch, and chocolatey magic truly wow your friends and family—you might just find yourself making it on repeat!
Print
Chocolate Chip Cookie Dough Ice Cream Cake Recipe
- Total Time: 35 minutes plus freezing time
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Chocolate Chip Cookie Dough Ice Cream Cake. Layers of cookie crust, vanilla ice cream, chocolate chips, and hot fudge sauce make this a treat worth waiting for. Perfect for birthdays or summer celebrations!
Ingredients
Cookie Crust:
- 1 package (16.5 ounces) refrigerated chocolate chip cookie dough
Ice Cream Layers:
- 1.5 quarts vanilla ice cream, slightly softened
- 1 cup mini chocolate chips
- 1/2 cup hot fudge sauce
- 1/2 cup whipped topping (optional)
- extra cookie dough pieces or mini cookies for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Press the cookie dough into the bottom of a greased 9-inch springform pan. Bake until golden brown. Let cool.
- Layer Ice Cream: Spread half of the softened ice cream over the crust. Add chocolate chips and fudge sauce. Repeat layers. Freeze until firm.
- Serve: Before serving, let the cake soften slightly. Garnish with whipped topping and cookie dough pieces.
Notes
- Consider using chocolate or cookie dough-flavored ice cream for a variation.
- Homemade or store-bought edible cookie dough works well as a garnish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36 g
- Sodium: 260 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
