When I want to bring together all my favorite indulgences—rich chocolate cake, creamy ice cream, and gooey cookie dough—this Chocolate Chip Cookie Dough Ice Cream Cake is the dessert I turn to. It’s part cake, part frozen treat, and 100% irresistible. Whether I’m celebrating a birthday, hosting a summer get-together, or just craving something show-stopping, this cake hits every note of comfort, nostalgia, and pure dessert joy.

Why You’ll Love This Recipe

The Best of All Worlds: I get the richness of chocolate cake, the cool creaminess of ice cream, and the sweetness of edible cookie dough in one dessert.
Make-Ahead Friendly: I can prep and freeze it in stages, making it perfect for parties and celebrations.
Customizable Layers: I can switch up the ice cream flavor or cake base to fit whatever I’m in the mood for.
No Baking Stress: While there’s a cake layer involved, much of the “cake” is no-bake thanks to the cookie dough and ice cream layers.
A Guaranteed Crowd-Pleaser: This is one dessert that always disappears fast—and gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cake:

flour – 1 cup
unsweetened cocoa powder – ½ cup
sugar – ¾ cup
baking powder – 1 teaspoon
baking soda – ½ teaspoon
salt – ¼ teaspoon
egg – 1
milk – ½ cup
vegetable oil – ¼ cup
vanilla extract – 1 teaspoon
boiling water – ½ cup

For the cookie dough layer:

butter – ½ cup, softened
brown sugar – ½ cup, packed
granulated sugar – ¼ cup
milk – 2 tablespoons
vanilla extract – 1 teaspoon
flour – 1 cup (heat-treated, see FAQs)
mini chocolate chips – ½ cup
salt – a pinch

For the ice cream layer:

vanilla ice cream – 1.5 quarts, softened

Optional toppings:

chocolate ganache or chocolate syrup
whipped cream
extra cookie dough pieces or mini chocolate chips

Directions

1. Bake the chocolate cake layer

I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan or cake pan.
In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
I add the egg, milk, oil, and vanilla and mix until smooth. Then I stir in the boiling water until fully combined—the batter will be thin.
I pour the batter into the pan and bake for 25–30 minutes or until a toothpick comes out clean.
I let the cake cool completely, then place it in the freezer for at least 30 minutes to firm it up before layering.

2. Make the cookie dough layer

In a bowl, I cream together the softened butter and both sugars.
I mix in the milk and vanilla extract.
I stir in the heat-treated flour and a pinch of salt, mixing until smooth.
I fold in the mini chocolate chips.
I press the cookie dough into an even layer over the cooled and frozen cake. I use my hands or an offset spatula to smooth it.

3. Add the ice cream layer

I let the ice cream soften just enough to be spreadable, then scoop it over the cookie dough layer.
I smooth the top and place the whole cake in the freezer for at least 3–4 hours, or until solid.

4. Finish and serve

Once the cake is frozen solid, I remove it from the pan and decorate the top with ganache, whipped cream, or more cookie dough bites.
I let it sit at room temperature for about 5–10 minutes before slicing and serving.

Servings and timing

Servings: 10–12
Prep Time: 30 minutes
Bake Time: 25–30 minutes
Freeze Time: 3–4 hours
Total Time: About 4.5 hours (mostly inactive)

Variations

Use brownie instead of cake: For a denser, fudgier base.
Switch up the ice cream: Cookie dough, chocolate chip, or cookies and cream all work beautifully.
Make it gluten-free: I use a 1:1 gluten-free flour blend in both the cake and cookie dough layers.
Make individual servings: I layer everything in a muffin tin with liners for cute, personal-sized desserts.

Storage/Reheating

Freezer: I store the cake in the freezer, covered tightly, for up to 1 week.
Serving tip: I let it sit at room temp for 5–10 minutes before slicing to make cutting easier.

FAQs

How do I heat-treat flour for the cookie dough?

To make raw flour safe to eat, I spread it on a baking sheet and bake it at 350°F for 5–7 minutes. Then I let it cool before using.

Can I use store-bought cookie dough?

Yes, but I make sure it’s labeled as “safe to eat raw” or edible cookie dough, not standard baking dough.

Can I make this cake ahead?

Absolutely. I usually make it a day ahead and keep it frozen until ready to serve. It holds up beautifully.

What kind of pan works best?

I prefer a springform pan so I can easily remove the cake once it’s frozen. A standard cake pan also works, but lining it with parchment helps.

Can I use a boxed cake mix?

Yes, I use a boxed chocolate cake mix if I want to save time. Just bake it in a 9-inch round pan and follow the rest of the instructions as written.

Conclusion

This Chocolate Chip Cookie Dough Ice Cream Cake is pure dessert heaven. With layers of moist chocolate cake, soft edible cookie dough, and cool vanilla ice cream, it’s everything I crave in a sweet treat. It’s festive, fun, and surprisingly simple to make—perfect for birthdays, summer parties, or anytime I feel like spoiling myself or my guests with something unforgettable.

Chocolate Chip Cookie Dough Ice Cream Cake