If you’re looking for the ultimate make-ahead summer treat, let me introduce you to the magical world of Chocolate Chip Cookie Dough Ice Cream Cake. This frozen masterpiece blends all the joy of chewy chocolate chip cookies with creamy, dreamy vanilla ice cream, then takes it to new heights with layers of edible cookie dough and a dazzling chocolate drizzle. It’s the kind of dessert that guarantees wide-eyed happiness at birthday parties, potlucks, or any day you’re craving nostalgia and pure indulgence. Easy to assemble, impossible to resist, and destined to be a new favorite for both kids and adults!

Chocolate Chip Cookie Dough Ice Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

All you need is a handful of classic, crowd-pleasing ingredients to pull off this dessert. Each one has a special role, from forming the buttery cookie crust to creating those irresistible layers of creamy and chewy perfection. Here’s what you’ll want on hand:

Chocolate chip cookie crumbs: Crushed chocolate chip cookies make an ultra-flavorful, crunchy crust you’ll look forward to in each bite.
Unsalted butter: Melted butter binds the crumbs and adds a rich, golden taste and beautiful texture to your base.
Vanilla ice cream: Softened just enough to layer smoothly, this forms the creamy heart of the cake—classic, sweet, and always satisfying.
Edible chocolate chip cookie dough: For those glorious bits of chewiness and nostalgia—use homemade or your favorite store-bought version.
Mini chocolate chips: These tiny bursts of chocolate are sprinkled for extra texture and an extra hit of chocolatey goodness in each layer.
Heavy whipping cream: When freshly whipped, it provides a fluffy, cloud-like topping that balances all the sweet richness below.
Powdered sugar: A quick whip with cream for light sweetness and stability on top.
Vanilla extract: Just a splash pumps up the aroma and adds sophistication to your whipped cream.
Chocolate syrup (optional): For that all-important glossy finish and a dramatic chocolate flourish.

How to Make Chocolate Chip Cookie Dough Ice Cream Cake

Step 1: Prepare Your Pan and Crust

Line the bottom of a 9-inch springform pan with parchment paper—that little step makes unmolding a breeze and ensures nothing sticks. Next, in a bowl, combine your chocolate chip cookie crumbs with the melted butter until the mixture resembles wet sand. Press this firmly into the pan, making sure to smooth it out into an even layer. Pop the pan in the freezer for about 10 minutes so the crust sets up nice and firm.

Step 2: Layer on the Ice Cream

Spoon half of the slightly softened vanilla ice cream over your chilled crust, spreading it out as evenly as you can all the way to the edges. The trick is to work quickly but gently—the softer the ice cream, the easier this becomes! This first layer is all about setting a creamy foundation for the cookie dough magic to come.

Step 3: Add Cookie Dough and Chocolate Chips

Now comes the best part: scatter half of the edible chocolate chip cookie dough in bite-size chunks over the ice cream, then sprinkle with half of the mini chocolate chips. Don’t worry about making it perfect—some bits peeking through more than others only add to the charm. Transfer the pan back to the freezer and let it chill for 20 more minutes to help set the first layer.

Step 4: Repeat Those Dreamy Layers

Take the pan out and repeat the process: spread the rest of the vanilla ice cream on top of the chilled layer, then dot with the remaining cookie dough pieces and mini chocolate chips. These double layers ensure every slice is packed with texture and flavor. Return the finished cake to the freezer for at least 4 hours, or until it’s solid and ready to slice.

Step 5: Whip and Finish

While the cake is in its final freeze, whip your heavy cream with the powdered sugar and vanilla extract until you have soft, fluffy peaks—this homemade whipped cream will taste far superior to anything from a can. When you’re ready to serve, gently remove the cake from the pan, peel away the parchment, and spread the whipped cream generously over the top. For a show-stopping finish, drizzle with a stream of chocolate syrup if you’d like. Now, all that’s left is to slice and enjoy immediately!

How to Serve Chocolate Chip Cookie Dough Ice Cream Cake

Garnishes

The right garnish turns this cake into a dreamy showpiece. For a simple yet stunning touch, add extra mini chocolate chips or little bits of actual cookie dough on top of the whipped cream. A generous drizzle of chocolate syrup takes it over the top. If you want even more texture, sprinkle on some extra cookie crumbs just before serving for a crunchy surprise.

Side Dishes

Since Chocolate Chip Cookie Dough Ice Cream Cake is the star of the show, keep accompaniments light and fresh. A big bowl of mixed berries (like strawberries, raspberries, and blueberries) is a fabulous contrast to the cake’s richness. For a cool, café-style vibe, serve with iced coffee, cold brew, or a small glass of milk—just like your favorite cookies-and-milk combo, only much more decadent.

Creative Ways to Present

To make your presentation pop, try slicing the cake into elegant wedges and serving each slice on a chilled dessert plate. Top each serving with a dollop of whipped cream and a sprinkle of crushed cookies for a little extra flair. For parties, you can even cut the cake into bars and serve them in cupcake wrappers for easy, hand-held treats. Want to really impress? Layer smaller cakes in mason jars for individual “mini” versions—adorable and practical!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (a rare occurrence, trust me!), just wrap the remaining Chocolate Chip Cookie Dough Ice Cream Cake tightly in plastic wrap or foil and keep it in the freezer. It will stay fresh and delicious for up to three days—perfect for secret midnight snacks or a sweet treat with tomorrow’s coffee.

Freezing

Because this is a frozen dessert, it’s actually designed to live in your freezer! For best results, keep the cake in the springform pan, cover it with a layer of plastic wrap and foil, and freeze. This double-wrap method keeps the ice cream cake from picking up any freezer odors and helps prevent freezer burn, so every bite tastes just as sensational as the first slice.

Reheating

In the rare scenario you want to soften it up a tad before slicing, just remove the Chocolate Chip Cookie Dough Ice Cream Cake from the freezer and let it sit at room temperature for about 10 to 15 minutes. There’s no actual heating involved (it’s ice cream, after all!), but this slight thaw makes for the creamiest, dreamiest slices.

FAQs

Can I use different ice cream flavors?

Absolutely! While vanilla is a classic that lets the cookie dough shine, you can swap in chocolate, cookies and cream, or even coffee ice cream for a fun twist. Just make sure the flavors complement the cookie dough and chocolate chips.

How do I make safe, edible cookie dough?

To make homemade edible cookie dough, skip the eggs and use heat-treated flour to avoid any food safety concerns. Simply microwave or bake the flour briefly to kill any bacteria, then whip up your favorite dough recipe minus the eggs—safe and delicious!

Can I make this recipe gluten-free?

Yes! Use gluten-free chocolate chip cookies for the crust and a gluten-free edible cookie dough, plus ensure your ice cream is gluten-free. The results are just as delicious—nobody will even suspect a thing!

My cake is very hard to cut—any tips?

If your Chocolate Chip Cookie Dough Ice Cream Cake is super firm after freezing, let it sit on the counter for about 10-15 minutes. Use a sharp knife dipped in hot water to make clean, easy slices.

Is it possible to make this cake ahead for a party?

Definitely! This cake is actually even better made in advance, as it has plenty of time to firm up. Prepare it up to three days ahead, keep it tightly wrapped in the freezer, and decorate with whipped cream just before serving for the best results.

Final Thoughts

If you love the way ice cream and cookies bring instant smiles, you owe it to yourself to try this Chocolate Chip Cookie Dough Ice Cream Cake. It’s silly-simple to make, wildly impressive to serve, and always the highlight of any gathering. Gather your friends, grab your favorite spoon, and dig in—you’re in for pure frozen joy!

Chocolate Chip Cookie Dough Ice Cream Cake Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 4 hours 30 minutes (includes freezing time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in a decadent treat with this Chocolate Chip Cookie Dough Ice Cream Cake. Layers of chocolate chip cookie crumbs, vanilla ice cream, edible cookie dough, and whipped cream come together to create a delightful frozen dessert perfect for any occasion.

Ingredients

Scale

Chocolate Crust:

1½ cups chocolate chip cookie crumbs (from crushed cookies)
¼ cup unsalted butter, melted

Ice Cream Layers:

2 quarts vanilla ice cream, slightly softened
1½ cups edible chocolate chip cookie dough
1½ cups mini chocolate chips

Whipped Cream Topping:

1 cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla extract

Additional:

Chocolate syrup for drizzling (optional)

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Instructions

Prepare the Crust: Line a 9-inch springform pan with parchment paper. Mix cookie crumbs and melted butter, press into the pan, and freeze for 10 minutes.
Layer Ice Cream: Spread half of the ice cream over the crust. Add half of the cookie dough and chocolate chips. Freeze for 20 minutes. Repeat with remaining ingredients.
Freeze: Freeze the cake for at least 4 hours until firm.
Whip Cream: Whip heavy cream, sugar, and vanilla until stiff peaks form.
Assemble: Remove cake from the pan, top with whipped cream, and drizzle with chocolate syrup. Slice and serve.

Notes

To make edible cookie dough, use heat-treated flour and omit raw eggs.
This cake can be made up to 3 days in advance and stored tightly wrapped in the freezer.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Freezing
Cuisine: American