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
Scale
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
