Chocolate Chip Cookie Dough Ice Cream Cake

This Chocolate Chip Cookie Dough Ice Cream Cake is a rich, layered dessert that combines the best of three worlds—fudgy chocolate cake, creamy vanilla ice cream, and sweet, chewy cookie dough. It’s an indulgent treat I love making when I want something impressive but still fun and comforting.

Why You’ll Love This Recipe

I love how this recipe combines different textures—soft cake, smooth ice cream, and chunks of cookie dough all in one bite. It’s a perfect celebration dessert, especially in warmer weather. It’s also a great make-ahead option, which means less stress on the day I plan to serve it. Plus, I can switch it up with different ice cream flavors or cookie dough types depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/4 cup plus 1/8 cup Hershey’s Special Dark Cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 egg

• 1/2 cup buttermilk

• 1/2 cup vegetable oil

• 1/2 cup hot water

• 1 teaspoon vanilla extract

For the cookie dough:

• 1/2 cup unsalted butter, softened

• 1/4 cup granulated sugar

• 1/2 cup brown sugar

• 2 tablespoons milk

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour (heat-treated)

• 1 cup mini chocolate chips

For the filling and topping:

• 1.5 quarts vanilla or cookie dough ice cream (softened)

• 1/2 cup chocolate ganache or hot fudge

• Extra cookie dough balls or mini chocolate chips for garnish

Directions

I start by baking the chocolate cake layer. I mix the dry ingredients—flour, sugar, cocoa, baking soda, and salt—in one bowl. Then I add the wet ingredients—egg, buttermilk, oil, vanilla, and hot water—until the batter is smooth. I pour it into a greased 9-inch springform pan and bake at 350°F (175°C) for about 30 minutes, then let it cool completely.

While the cake cools, I prepare the edible cookie dough. I cream the butter and sugars, mix in the milk and vanilla, and then stir in the heat-treated flour. Once combined, I fold in the mini chocolate chips and roll small dough balls to chill in the fridge.

When the cake is cooled and the dough is chilled, I spread a layer of softened ice cream over the cake and press cookie dough balls into the surface. I freeze it until firm—at least 4 hours.

To finish, I drizzle ganache or fudge over the top and sprinkle more mini chips or cookie dough bits before returning it to the freezer until ready to serve.

Servings and timing

• Servings: 10–12 slices

• Prep time: 1 hour

• Freeze time: 4–6 hours or overnight

• Bake time: 30 minutes

Variations

Sometimes I like to swap the chocolate cake for a brownie base to make it even fudgier. I’ve also used chocolate chip cookie crusts made with crushed cookies and butter. For the ice cream, I love playing around with flavors like cookies and cream or even salted caramel. I occasionally stir chopped nuts into the cookie dough for extra crunch.

storage/reheating

I always store this cake in the freezer, tightly wrapped or sealed in an airtight container. When I’m ready to serve it, I let it sit at room temperature for 10 minutes so it softens just enough to slice. Leftovers can stay frozen for up to a week and still taste amazing.

FAQs

How do I make the cookie dough safe to eat?

I always heat-treat the flour by baking it at 350°F for 5–10 minutes. This kills any harmful bacteria and makes the dough safe to enjoy raw.

Can I use store-bought ice cream instead of homemade?

Yes, I always use store-bought ice cream for convenience. I just make sure it’s slightly softened before spreading so it layers easily over the cake.

What size pan should I use?

I prefer using a 9-inch springform pan. It makes layering and removing the cake much easier. If I don’t have one, a deep 9-inch round cake pan works too, lined with parchment for easier removal.

Can I make this ahead of time?

Definitely. I usually make it a day before serving so it has time to set up firmly in the freezer. It’s perfect for prepping in advance for parties or holidays.

How do I get clean slices?

I run a sharp knife under hot water and wipe it dry before slicing. I repeat this between each slice for clean, even pieces that look great when served.

Conclusion

This Chocolate Chip Cookie Dough Ice Cream Cake is a true showstopper. It’s a combination of my favorite comfort desserts all wrapped into one. Every bite is creamy, chocolatey, and packed with cookie dough goodness. I love making it for birthdays, BBQs, or just when I want something fun and indulgent. Once I made it the first time, it instantly became a go-to favorite in my kitchen.

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