This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate dessert for cookie dough lovers. It features layers of creamy vanilla ice cream, rich chocolate chip cookie dough, and a crunchy cookie crust, all topped with a drizzle of chocolate sauce. Perfect for birthdays, celebrations, or simply indulging in a sweet treat, this no-bake dessert is both easy to make and irresistibly delicious.
Why You’ll Love This Recipe
- Combines two favorite desserts—cookie dough and ice cream cake
- No-bake recipe, making it simple and hassle-free
- Rich, creamy texture with crunchy and chewy layers
- Perfect for summer or any special occasion
- Customizable with different ice cream flavors and toppings
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Chocolate chip cookies (for crust)
- Butter (melted)
- Vanilla ice cream (softened)
- Chocolate chip cookie dough (homemade or store-bought)
- Mini chocolate chips
- Heavy cream
- Semi-sweet chocolate (for ganache)
- Whipped cream (optional, for topping)
Directions
- Prepare the Crust: Crush chocolate chip cookies and mix with melted butter. Press into the bottom of a springform pan and freeze for 15 minutes.
- Layer the Ice Cream: Spread softened vanilla ice cream over the crust and freeze until firm.
- Add the Cookie Dough: Roll small cookie dough balls and gently press them into the ice cream layer. Sprinkle with mini chocolate chips.
- Make the Ganache: Heat heavy cream and pour over chopped chocolate. Stir until smooth, then drizzle over the cake.
- Final Freeze: Freeze the cake for at least 4 hours or overnight until set.
- Serve & Enjoy: Top with whipped cream, extra chocolate chips, and a drizzle of chocolate sauce before serving.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Freeze Time: 4+ hours
- Total Time: 4 hours 20 minutes
Variations
- Use Different Ice Cream Flavors: Swap vanilla for chocolate, cookie dough, or coffee ice cream.
- Gluten-Free Option: Use gluten-free cookies and cookie dough.
- Extra Crunch: Add crushed Oreos or chopped nuts between layers.
- Peanut Butter Twist: Swirl peanut butter into the ice cream layer for a nutty flavor.
Storage/Reheating
- Storage: Keep in the freezer, covered, for up to 1 week.
- Serving Tip: Let the cake sit at room temperature for 5-10 minutes before slicing for easier cutting.
FAQs
Can I make this ahead of time?
Yes! It’s best when made a day in advance and frozen overnight.
Do I need an ice cream maker?
No, this recipe uses store-bought softened ice cream.
Can I use store-bought cookie dough?
Yes, but ensure it’s an edible, no-egg version for safety.
How do I keep the crust from getting too hard?
Let the cake sit out for a few minutes before cutting for easier slicing.
Can I add caramel sauce?
Absolutely! Drizzle caramel over the layers for extra sweetness.
What’s the best way to crush cookies for the crust?
Use a food processor or place cookies in a bag and crush with a rolling pin.
Can I use homemade ice cream?
Yes! Just make sure it’s soft enough to spread evenly.
How do I make mini versions?
Use a muffin tin with cupcake liners to create individual ice cream cakes.
What’s the best way to slice the cake?
Use a warm knife (dip in hot water and wipe dry) for clean cuts.
Can I use chocolate syrup instead of ganache?
Yes, but ganache adds a richer texture and flavor.
Conclusion
This Chocolate Chip Cookie Dough Ice Cream Cake is the perfect combination of creamy, crunchy, and chocolatey goodness. Whether you’re celebrating a special occasion or just craving a frozen treat, this easy-to-make dessert will impress everyone. Try it today and enjoy the deliciou
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate frozen dessert! With layers of creamy cookie dough ice cream, chocolate chips, and a rich chocolate crust, this no-bake treat is perfect for birthdays, summer parties, or anytime you crave a decadent sweet treat.
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup melted butter
For the Cookie Dough Layer:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
For the Ice Cream Layer:
- 1.5 quarts vanilla ice cream (softened)
- 1/2 cup mini chocolate chips
For Topping:
- Whipped cream
- Extra chocolate chips
- Chocolate shavings
Instructions
- Prepare the Crust:
- Mix chocolate cookie crumbs and melted butter in a bowl.
- Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
- Make the Edible Cookie Dough:
- In a bowl, beat butter, brown sugar, and granulated sugar until smooth.
- Mix in milk and vanilla extract.
- Gradually add heat-treated flour and salt, stirring until combined.
- Fold in mini chocolate chips.
- Spread the cookie dough layer evenly over the crust. Freeze for 20 minutes.
- Add the Ice Cream Layer:
- In a large bowl, mix softened vanilla ice cream with mini chocolate chips.
- Spread evenly over the cookie dough layer.
- Freeze for at least 4 hours, or until firm.
- Decorate and Serve:
- Top with whipped cream, extra chocolate chips, and chocolate shavings.
- Slice and enjoy!
Notes
- To make slicing easier, let the cake sit at room temperature for 5-10 minutes before serving.
- Store leftovers in the freezer, covered, for up to a week.
- Use chocolate or cookie dough ice cream for an extra indulgent treat.
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