Chocolate Chip Cookie Dough Ice Cream Cake is a freezer dessert that tastes like a giant slice of your favorite cookie‑dough ice cream sundae. A thick cookie‑dough crust gets topped with swirls of vanilla ice cream, ribbons of chocolate fudge, and extra chocolate chips so every bite is creamy, chewy, and full of chocolate.
Using edible, egg‑free cookie dough with heat‑treated flour keeps this cake safe to eat straight from the freezer while still tasting like real cookie dough. Softened ice cream spreads easily over the dough, then firms back up in the freezer, locking in pockets of syrup and chips. A little melted butter binds the crust, and whipped cream on top turns it into a true celebration cake.
Ingredients for Cookie Dough Ice Cream Cake
- 2 cups edible chocolate chip cookie dough (egg‑free, made with heat‑treated flour)
- 1.5 quarts vanilla ice cream, softened slightly
- 1/2 cup chocolate syrup or fudge sauce
- 1/3 cup mini chocolate chips
- 1/4 cup butter, melted (to help bind the crust)
- Pinch of salt (if your cookie dough is very sweet)
- Whipped cream, for topping (optional)
How I Make Chocolate Chip Cookie Dough Ice Cream Cake
1. Prepare the pan and cookie‑dough crust
I line the bottom of an 8‑ or 9‑inch springform pan with parchment and lightly grease the sides. In a bowl, I combine about 1 1/2 cups of the edible cookie dough with the melted butter and a pinch of salt, mixing until it’s soft and pressable. Then I press this mixture firmly into an even layer on the bottom of the pan, making sure there are no gaps so it forms a solid crust. I chill or freeze the pan for 15–20 minutes so the crust firms up.
2. Spread the vanilla ice cream layer
While the crust chills, I let the vanilla ice cream sit at room temperature for 10–15 minutes, just until it’s soft enough to stir but not melted. I scoop the softened ice cream onto the cold cookie‑dough crust and use an offset spatula to spread it into a smooth, even layer, pressing gently to eliminate air pockets. I return the pan to the freezer for 20–30 minutes so this layer can set.
3. Add chocolate syrup and extra cookie dough
Once the ice cream layer is firm around the edges but still a little soft on top, I drizzle the chocolate syrup or fudge sauce over the surface. Using a knife, I lightly swirl some of it into the ice cream, leaving visible ribbons. I break the remaining 1/2 cup of edible cookie dough into small chunks and scatter them over the top, then sprinkle on the mini chocolate chips. I press everything lightly into the surface so the pieces freeze in place.
4. Freeze until solid
I cover the pan tightly with plastic wrap or foil and freeze the cake for at least 4–6 hours, or overnight, until completely solid. This long freeze lets the layers bond together and makes slicing clean, tall wedges much easier.
5. Unmold, decorate, and serve
When I’m ready to serve, I run a warm knife around the inside edge of the springform pan, then release the sides. I pipe or spread whipped cream around the top edge of the cake, adding extra mini chips or little cookie‑dough balls for decoration if I like. To slice, I dip a sharp knife in hot water, wipe it dry, and cut the cake into wedges, reheating the knife between cuts so the slices stay neat.
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