If you are craving a dessert that perfectly combines the nostalgic joy of chocolate chip cookie dough with the creamy delight of ice cream and the rich texture of chocolate cake, look no further! This Chocolate Chip Cookie Dough Ice Cream Cake Recipe is a true showstopper, blending layers of moist chocolate cake, luscious ice cream flecked with mini cookie dough bites, and a topping that’s both fun and indulgent. It’s the kind of treat that instantly brings smiles and makes any occasion feel a little more special.
Ingredients You’ll Need
Gathering your ingredients for this Chocolate Chip Cookie Dough Ice Cream Cake Recipe is refreshingly straightforward. Each component plays a critical role, contributing just the right texture, flavor, or appearance to make this dessert unforgettable.
- Flour: The base of both the cake and cookie dough, it ensures structure and tenderness.
- Sugar: Provides sweetness and helps develop a deep flavor in both cake and cookie dough.
- Hershey’s Special Dark Cocoa powder: Adds a rich, intense chocolate flavor and dark color to the cake layers.
- Baking soda: Acts as a leavening agent for light, fluffy cake layers.
- Egg: Binds ingredients in the cake for a perfect crumb.
- Buttermilk: Gives the cake a moist, tender crumb with a subtle tang.
- Vegetable oil: Keeps the cake extra moist and soft.
- Vanilla extract: Enhances all the flavors throughout the cake, dough, and ice cream.
- Boiling water: Intensifies the cocoa flavor while mixing into the chocolate cake batter.
- Butter: Key for richness in cookie dough, adding smoothness and depth.
- Brown sugar: Brings a caramel-like sweetness to the cookie dough and cream cheese layer.
- Milk: Adjusts the cookie dough consistency and helps in the ice cream mixture.
- Mini chocolate chips: Provide delightful bursts of chocolate in the cookie dough and ice cream.
- Cream cheese: Makes the ice cream layer creamy and tangy to balance the sweet cake and dough.
- Cool Whip (or homemade whipped cream): Adds lightness and a fluffy texture to the ice cream layer and as icing.
- Chocolate sauce: Optional but adds a gorgeous finishing touch and rich flavor on top.
How to Make Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Step 1: Bake the Chocolate Cake Layers
Start by preheating your oven to 300 degrees Fahrenheit to ensure an even bake for these delicate layers. Whisk all the dry ingredients—flour, sugar, cocoa powder, and baking soda—in a large bowl. Then stir in your wet ingredients: egg, buttermilk, and vegetable oil. The magic touch here is adding boiling water mixed with vanilla extract; it helps bloom the cocoa, making your cake layers perfectly rich and moist. Pour the batter into two 8-inch pans and bake for about 25-30 minutes. Once baked, let them cool on a rack then trim the domed tops for even layers—this simple step takes your cake from homemade to professional.
Step 2: Prepare the Eggless Cookie Dough
As your cake cools, the cookie dough comes to life. Cream softened butter and brown sugar until fluffy—this is the key to that melt-in-your-mouth texture. Add vanilla, then mix in heat-treated flour and just enough milk to bring the dough together while keeping it firm. Stir in mini chocolate chips, then roll the dough into small half to three-quarter inch balls. Chill them in the refrigerator so they firm up and maintain their shape when mixed into ice cream.
Step 3: Make the Creamy Ice Cream Layer
Combine softened cream cheese with brown sugar until completely smooth. Add milk and vanilla extract to lighten the mixture, then gently fold in Cool Whip and mini chocolate chips for that irresistible blend of fluffy texture and chocolatey goodness. Finally, stir in about three-quarters of your prepared cookie dough balls, folding them in to distribute little pockets of cookie dough delight throughout the ice cream base.
Step 4: Assemble Your Ice Cream Cake
Line an 8-inch springform pan with parchment paper extending above the edges—this helps when removing your frozen masterpiece. Place the first cooled chocolate cake layer at the bottom, then spread half the ice cream mixture evenly over it. Add the second cake layer, followed by the remaining ice cream. Smooth the top, then freeze the entire cake for 6 to 8 hours or until fully set. When frozen, remove the sides of the springform pan and the parchment paper, then frost the cake with additional Cool Whip. Finish by decorating with mini chocolate chips, remaining cookie dough balls, and a drizzle of chocolate sauce if desired.
How to Serve Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Garnishes
For serving, enhance your cake with a few extra touches. Sprinkle a handful of mini chocolate chips on individual slices or add a drizzle of your favorite chocolate sauce for a glossy, decadent finish. You can also add a few cookie dough balls on top to showcase what’s inside, enticing your guests with that playful texture.
Side Dishes
This ice cream cake shines on its own, but pairing it with fresh berries like raspberries or strawberries can add a refreshing contrast. A simple cup of coffee or a glass of cold milk is also perfect alongside it, balancing rich sweetness with a classic treat pairing.
Creative Ways to Present
For a festive touch, try serving the cake in individual frozen parfait glasses layered with extra cookie dough bites and chocolate chips. Alternatively, turn the cake slices into ice cream sandwiches by placing them between cookies or brownies for a fun, handheld twist on the classic dessert.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover ice cream cake (which can happen if you’re not hosting a party of cookie dough lovers), store slices tightly wrapped in plastic wrap or an airtight container in the freezer. This keeps them freezer burn-free and preserves that fresh-from-the-ice-cream-shop texture.
Freezing
This recipe actually benefits from freezing, as the ice cream layer needs to set thoroughly. After assembling, your cake will need at least 6 hours, but overnight will work best to allow the flavors to meld beautifully and the texture to firm up perfectly for easy slicing.
Reheating
Since this is an ice cream-based cake, reheating is not recommended. Instead, let slices sit at room temperature for about 10 minutes before serving so that the texture softens slightly, allowing all the flavors and textures to shine without melting too fast.
FAQs
Can I use store-bought cookie dough instead of making my own?
Absolutely! If you choose store-bought eggless cookie dough, make sure it’s cut or rolled into small bite-sized pieces for even distribution in the ice cream layer. Just remember that homemade dough offers a fresher, more customizable taste experience.
What if I don’t have a springform pan?
You can use a regular 8-inch cake pan, but lining it thoroughly with parchment paper that extends above the rim is crucial for easy removal. Alternatively, assemble the cake in a bowl or loaf pan lined the same way, though the shape will differ.
Can I make this cake with a different flavor of ice cream?
While the cream cheese and cookie dough ice cream combo is the signature of this recipe, you can experiment with vanilla or even chocolate ice cream for a twist. Just fold in the cookie dough balls as instructed for that authentic feel.
Is there a way to make this dairy-free or vegan?
Yes! Substitute the butter, cream cheese, and Cool Whip with dairy-free alternatives like vegan butter, cashew cream cheese, and coconut whipped topping. Make sure the cookie dough and chocolate chips are also free from dairy and eggs for a fully vegan experience.
How far in advance can I prepare this cake?
This Chocolate Chip Cookie Dough Ice Cream Cake Recipe can be assembled up to two days ahead, stored frozen, and decorated right before serving. Just make sure it stays well-covered to prevent ice crystals from forming on the surface.
Final Thoughts
This Chocolate Chip Cookie Dough Ice Cream Cake Recipe is a delightful fusion of childhood favorites and grown-up indulgence, guaranteed to become a staple in your dessert rotation. It’s a fun, impressive treat that you can make at home with simple ingredients and share with those you love. So go ahead—dive into the process, enjoy the sweet anticipation, and get ready for all the smiles this cake will bring to your table.
Print
Chocolate Chip Cookie Dough Ice Cream Cake Recipe
- Total Time: 8 hours 50 minutes
- Yield: 10 servings 1x
Description
This Chocolate Chip Cookie Dough Ice Cream Cake combines moist, rich chocolate cake layers with creamy, no-egg cookie dough bits mixed into cool, fluffy ice cream. The layered dessert is beautifully assembled and frozen for a decadent treat perfect for celebrations or summer indulgence.
Ingredients
Chocolate Cake
- 1 cup flour
- 1 cup sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
Eggless Cookie Dough
- 6 tbsp butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup heat-treated flour
- 1–2 tsp milk
- 1/2 cup mini chocolate chips
Ice Cream Mixture
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/8 cup milk
- 2 tsp vanilla extract
- 8 oz Cool Whip or 1 recipe homemade whipped cream
- 1/2 cup mini chocolate chips
- 3/4 of the cookie dough balls
Decoration and Final Assembly
- 4–8 oz Cool Whip for icing the cake
- Additional mini chocolate chips for decorating
- Chocolate sauce (optional, recommended Smucker’s Chocolate Sundae Syrup)
Instructions
- Preheat oven and prepare dry ingredients. Preheat your oven to 300 degrees Fahrenheit. In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda until combined evenly.
- Mix wet ingredients into dry. Add the egg, buttermilk, and vegetable oil to the dry mix and whisk until smooth. Then stir the vanilla extract into the boiling water and add this mixture to the batter, mixing at medium speed until the batter is smooth.
- Bake the cake layers. Pour the batter evenly into two 8-inch cake pans. Bake for 25-30 minutes until cooked through. Let cakes cool 5-10 minutes in the pans then transfer to a cooling rack to cool completely.
- Trim cake domes (optional). Once cooled, level the tops of the cakes by cutting off any domed tops with a serrated knife to create even layers.
- Make eggless cookie dough. Cream together butter and brown sugar until fluffy. Mix in vanilla extract, then add heat-treated flour and 1-2 teaspoons of milk to form a thick dough. Fold in mini chocolate chips. Roll dough into small balls approximately 1/2 to 3/4 inch in diameter. Refrigerate balls to firm up. Cut larger balls in half if needed.
- Prepare ice cream mixture. In a mixing bowl, beat cream cheese and brown sugar until smooth. Add milk and vanilla extract, mixing well. Gently fold in Cool Whip and mini chocolate chips. Stir in about 3/4 of the chilled cookie dough balls.
- Assemble the ice cream cake. Line an 8-inch springform pan with parchment paper extending above the rim. Place the first chocolate cake layer at the bottom of the pan, then spread half of the ice cream mixture on top. Add the second cake layer, followed by the remaining ice cream mixture.
- Freeze the cake. Freeze the assembled cake for at least 6-8 hours until solid.
- Decorate and serve. Remove the frozen cake from the springform pan and peel away the parchment. Ice the cake with additional Cool Whip, then decorate with remaining cookie dough balls, extra mini chocolate chips, and drizzle chocolate sauce if desired.
Notes
- Heat treating the flour for the cookie dough is important to make it safe to eat raw.
- The cake layers can be baked ahead of time and kept wrapped at room temperature or refrigerated until ready to assemble.
- If you prefer, homemade whipped cream can replace store-bought Cool Whip for a fresher taste in the ice cream layer.
- For even layers, leveling the cake domes is recommended but not required.
- The parchment paper lining should extend above the pan edges to contain the ice cream mixture, which rises slightly.
- Allow enough freezing time to ensure firm slicing of the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
