Tips for the Best Cookie Dough Ice Cream Cake
- Use fully heat‑treated flour and no eggs in the cookie dough so it’s safe to eat unbaked.
- Soften ice cream just enough to spread; if it gets too melty, the layers can refreeze icy instead of creamy.
- Freeze thoroughly between steps if your kitchen is warm—solid layers make cleaner swirls and sharper slices.
- For extra cookie flavor, make the crust from crushed crunchy chocolate‑chip cookies mixed with the melted butter and press that under the dough.
Variations and Serving Ideas
- Swap vanilla ice cream for cookie‑dough, chocolate, or cookies‑and‑cream ice cream for even more mix‑ins.
- Use caramel sauce instead of or in addition to chocolate syrup for a turtle‑style ice cream cake.
- Add a layer of crushed chocolate cookies between the cookie‑dough crust and ice cream for extra crunch.
- Serve slices with extra warm fudge or caramel on the side for drizzling.
Storage
Keep Chocolate Chip Cookie Dough Ice Cream Cake tightly wrapped in the freezer, where it will stay at its best for about 1–2 weeks. For the easiest slicing, let the cake sit at room temperature for 5–10 minutes before cutting, just until the knife glides through smoothly while the layers remain frozen.
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