Chocolate Chip Cookie Dough Ice Cream Cake

Why You’ll Love This Recipe

• No-Bake Convenience: Ideal for summer, this recipe requires no oven time.

• Edible Cookie Dough: Safe-to-eat cookie dough adds a nostalgic touch.

• Rich Layers: Combines creamy ice cream, chewy cookie dough, and smooth ganache.

• Make-Ahead Friendly: Prepare in advance for stress-free entertaining.

• Customizable: Easily adapt flavors and toppings to suit your preferences.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Edible Cookie Dough Balls:

• 1¼ cups all-purpose flour

• ½ cup unsalted butter, cold

• ½ cup light brown sugar, packed

• ½ cup granulated sugar

• 1 teaspoon pure vanilla extract

• ¼ teaspoon salt

• 2–4 tablespoons milk

• ½ cup mini semisweet chocolate chips

For the Edible Cookie Dough Crust:

• 2½ cups all-purpose flour

• 1 cup unsalted butter, cold

• 1 cup light brown sugar, packed

• ½ cup granulated sugar

• 2 teaspoons pure vanilla extract

• ½ teaspoon salt

• ¼ cup milk

• 2 cups semisweet chocolate chips

For the Ice Cream Filling:

• 1.5 L carton vanilla ice cream, softened

• 1½ cups edible cookie dough balls (from above)

• 1 cup mini semisweet chocolate chips

For the Ganache Topping:

• 1 cup dark chocolate chips

• ½ cup heavy cream

Optional Toppings:

• Whipped cream

• Extra cookie dough balls

• Mini chocolate chips

Directions

1. Prepare the Flour: Preheat oven to 350°F (175°C). Spread 1¼ cups of flour on a baking sheet and bake for 5 minutes. Repeat with 2½ cups of flour for 10 minutes. Allow to cool.

2. Make Cookie Dough Balls:

   • Beat cold butter, brown sugar, and granulated sugar until combined.

   • Add vanilla and salt.

   • Gradually mix in 1¼ cups of heat-treated flour.

   • Add milk as needed to achieve desired consistency.

   • Fold in mini chocolate chips.

   • Roll into small balls and refrigerate.

3. Prepare Cookie Dough Crust:

   • Beat cold butter, brown sugar, and granulated sugar until combined.

   • Add vanilla and salt.

   • Gradually mix in 2½ cups of heat-treated flour.

   • Add milk to bring the dough together.

   • Fold in semisweet chocolate chips.

   • Press into the bottom and sides of a springform pan.

   • Freeze until firm.

4. Assemble Ice Cream Layer:

   • Soften vanilla ice cream.

   • Fold in 1½ cups of cookie dough balls and mini chocolate chips.

   • Spread over the crust.

   • Cover and freeze for 6–8 hours or overnight.

5. Prepare Ganache:

   • Heat heavy cream until simmering.

   • Pour over dark chocolate chips and let sit for 2 minutes.

   • Stir until smooth.

   • Cool to room temperature.

6. Finish Cake:

   • Pour ganache over the frozen cake.

   • Decorate with whipped cream, extra cookie dough balls, and mini chocolate chips.

   • Freeze until ganache is set.

Servings and Timing

• Servings: 12

• Prep Time: 50 minutes

• Cook Time: 15 minutes (for heat-treating flour)

• Additional Time: 9 hours (freezing)

• Total Time: 10 hours 5 minutes

Variations

• Flavor Swaps: Use chocolate or cookie dough ice cream instead of vanilla.

• Add-Ins: Incorporate nuts, caramel swirls, or different chocolate chips.

• Toppings: Drizzle with caramel sauce or sprinkle with crushed cookies.

• Crust Alternatives: Use crushed cookies mixed with butter for a different base.

Storage/Reheating

• Storage: Keep the cake covered in the freezer for up to 2 weeks.

• Serving: Let sit at room temperature for 10–15 minutes before slicing.

• Reheating: Not recommended; best enjoyed frozen.

FAQs

What is heat-treated flour, and why is it necessary?

Heat-treating flour involves baking it to kill potential bacteria, making it safe for consumption in no-bake recipes.

Can I use store-bought cookie dough?

It's best to use homemade edible cookie dough to ensure it's safe to eat raw.

How do I soften the ice cream for mixing?

Leave the ice cream at room temperature for about 10–15 minutes or until it's soft enough to stir.

Can I use a different type of chocolate?

Yes, you can use milk, dark, or white chocolate based on your preference.

How long should I freeze the cake before serving?

Freeze the assembled cake for at least 6–8 hours, preferably overnight.

Can I make this recipe dairy-free?

Yes, substitute with dairy-free butter, ice cream, and chocolate alternatives.

Is this cake gluten-free?

Not as written, but you can use gluten-free flour and check all labels for gluten-free ingredients.

What kind of pan should I use?

A springform pan works best to easily release the cake after freezing.

How do I slice the frozen cake easily?

Use a sharp knife dipped in hot water and wiped dry between slices.

Can I make this cake ahead of time?

Absolutely, it's ideal for making 1–2 days in advance and storing in the freezer.

Conclusion

This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate crowd-pleaser, combining classic cookie dough flavor with the refreshing coolness of ice cream. Whether you're celebrating a birthday, hosting a summer party, or just craving a decadent dessert, this cake is sure to impress. Prepare it ahead and enjoy every chilled, chocolaty bite!

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