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Chocolate Chip Cookie Dough Ice Cream Cake

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This Chocolate Chip Cookie Dough Ice Cream Cake is a rich, layered dessert with a fudgy chocolate cake base, creamy vanilla ice cream, and chewy cookie dough. It’s the ultimate indulgent treat for any celebration.

  • Total Time: 5.5–7.5 hours (includes freezing)
  • Yield: 10–12 slices

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
  3. Add egg, buttermilk, vegetable oil, hot water, and vanilla extract. Mix until smooth.
  4. Pour batter into prepared pan and bake for 30 minutes. Let it cool completely.
  5. While the cake cools, prepare the edible cookie dough: Cream butter and sugars until fluffy.
  6. Add milk and vanilla, then stir in heat-treated flour until combined.
  7. Fold in mini chocolate chips and roll into small balls. Chill in fridge.
  8. Spread softened ice cream over the cooled cake in an even layer.
  9. Press chilled cookie dough balls into the ice cream. Freeze for at least 4 hours.
  10. Drizzle ganache or hot fudge over the top and garnish with extra cookie dough or mini chips.
  11. Return to freezer until ready to serve. Let sit at room temperature for 10 minutes before slicing.

Notes

  • Heat-treat flour to make cookie dough safe for raw consumption.
  • Use a springform pan for easy removal and layering.
  • Let ice cream soften slightly before spreading for smoother layering.
  • Run a knife under hot water for clean slices.
  • Store in freezer for up to 1 week, tightly wrapped or in an airtight container.
  • Author: Amelia
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 38g
  • Sodium: 220mg
  • Fat: 24g
  • Saturated Fat: 12g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 55mg

Find it online: https://cooksplash.com/chocolate-chip-cookie-dough-ice-cream-cake/