Chocolate Chip Cookie Dough Ice Cream Cake Recipe
This Chocolate Chip Cookie Dough Ice Cream Cake recipe is the ultimate frozen dessert, perfect for summer parties or any special occasion. With layers of cookie crust, creamy vanilla ice cream filled with edible chocolate chip cookie dough, and a rich fudge topping, this cake is a cool and delicious treat for cookie dough lovers. It’s easy to assemble and guaranteed to impress everyone!
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Dessert, Breakfast
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cookie Crust:
- 24 chocolate sandwich cookies (like Oreos)
- 1/4 cup unsalted butter, melted
- For the Edible Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 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 the Fudge Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Cookie Crust:
- In a food processor, crush the chocolate sandwich cookies into fine crumbs.
- Mix the crumbs with melted butter until combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set.
- Make the Edible Cookie Dough:
- In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add the milk and vanilla extract, then gradually stir in the heat-treated flour.
- Fold in the mini chocolate chips. Set aside.
- Assemble the Ice Cream Cake:
- In a large bowl, mix the softened vanilla ice cream with 1/2 cup mini chocolate chips.
- Take small pieces of the edible cookie dough and gently fold them into the ice cream mixture.
- Pour the ice cream mixture over the frozen cookie crust, spreading it evenly.
- Freeze for at least 4 hours or until firm.
- Make the Fudge Topping:
- Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate chips in a bowl.
- Let sit for 1 minute, then stir until smooth. Let the ganache cool slightly before using.
- Add the Fudge Topping:
- Once the cake is frozen, pour the fudge topping over the top and spread it evenly.
- Freeze for another 30 minutes to allow the topping to set.
- Serve:
- Remove the cake from the springform pan and slice. Serve with whipped cream and extra cookie dough balls if desired!
Notes
- To make the flour safe for eating, bake it at 350°F (175°C) for 5 minutes and let it cool completely.
- For easier slicing, let the cake sit at room temperature for 5-10 minutes before cutting.
- Store leftovers in the freezer for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 240mg