Description

This chocolate chip cookie dough ice cream cake combines a warm, chewy cookie base with layers of rich vanilla ice cream and soft, edible cookie dough chunks. Topped with whipped cream, chocolate drizzle, and extra cookie bits, it’s a party-perfect frozen dessert that’s surprisingly easy to make. Ideal for birthdays, summer celebrations, or anytime you need a crowd-pleasing treat.

Ingredients

Scale

For the cookie crust:

1 package (16 oz) chocolate chip cookie dough
1/2 cup mini chocolate chips (optional)

For the ice cream layer:

1.5 quarts vanilla ice cream, slightly softened
1/2 cup chopped edible chocolate chip cookie dough or cookie dough bites

For the topping:

1 1/2 cups whipped topping or whipped cream
1/4 cup chocolate syrup or hot fudge sauce
Extra cookie dough bites or mini chocolate chips for garnish

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.

Press the chocolate chip cookie dough evenly into the bottom of the pan to form a crust. Sprinkle with mini chocolate chips if using.

Bake for 15 to 18 minutes, or until the cookie crust is golden and set. Remove from oven and let cool completely.

Once the cookie base is cool, spread the softened vanilla ice cream evenly over the crust. Fold in the chopped edible cookie dough as you layer it.

Smooth the top and place the cake in the freezer for at least 4 hours, or until firm.

Before serving, spread whipped topping over the top of the cake.

Drizzle with chocolate syrup and garnish with more cookie dough bites or mini chocolate chips.

Let sit at room temperature for 5 to 10 minutes before slicing. Serve frozen.

Notes

Always cool the crust completely before adding ice cream.
Use softened ice cream to prevent uneven layering.
Wrap the cake tightly for storage to avoid ice crystals.
Experiment with flavors—this recipe works beautifully with caramel, chocolate, or peanut butter variations.
For clean slices, heat your knife and wipe it between cuts.