Chocolate Chip Cookie Dough Ice Cream Cake
This Chocolate Chip Cookie Dough Ice Cream Cake combines rich chocolate cake, edible cookie dough, and creamy vanilla ice cream into one unforgettable dessert. Perfect for birthdays, summer parties, or anytime you need a show-stopping treat, it’s easy to make ahead and always a crowd-pleaser.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Total Time: 4.5 hours
- Yield: 10–12 servings
- Category: Dessert, Frozen Treats, Celebration
- Method: Baked + Frozen
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the chocolate cake:
- 1 cup flour
- ½ cup unsweetened cocoa powder
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup boiling water
- For the cookie dough layer:
- ½ cup butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup heat-treated flour
- ½ cup mini chocolate chips
- Pinch of salt
- For the ice cream layer:
- 1.5 quarts vanilla ice cream, softened
- Optional toppings:
- Chocolate ganache or syrup
- Whipped cream
- Extra cookie dough pieces or mini chocolate chips
Instructions
- Bake the Cake Layer: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Mix in egg, milk, oil, and vanilla. Stir in boiling water. Pour into pan and bake for 25–30 minutes. Cool completely and freeze for 30 minutes.
- Make Cookie Dough Layer: Cream butter with sugars. Mix in milk and vanilla. Stir in heat-treated flour and salt. Fold in chocolate chips. Press over cooled cake layer.
- Add Ice Cream Layer: Spread softened ice cream evenly over cookie dough layer. Freeze for at least 3–4 hours or until firm.
- Decorate & Serve: Remove from pan and top with ganache, whipped cream, or cookie dough bites. Let sit at room temp for 5–10 minutes before slicing.
Notes
- Heat-treat flour to make it safe for raw consumption (bake at 350°F for 5–7 minutes).
- Cake can be made ahead and stored frozen for up to 1 week.
- Use boxed cake mix or different ice cream flavors for easy customizations.
- A springform pan makes layering and serving much easier.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
