Name: Chocolate Chip Cookie Dough Ice Cream Cake
Prep time: PT-484908H49M19S
Cook time: 15 min
Total time: 10 h 5 min
Cuisine: American
Ingredients: For the Edible Cookie Dough Balls:; 1¼ cups all-purpose flour (heat-treated); ½ cup unsalted butter, cold; ½ cup light brown sugar, packed; ½ cup granulated sugar; 1 tsp pure vanilla extract; ¼ tsp salt; 2–4 tbsp milk; ½ cup mini semisweet chocolate chips; For the Edible Cookie Dough Crust:; 2½ cups all-purpose flour (heat-treated); 1 cup unsalted butter, cold; 1 cup light brown sugar, packed; ½ cup granulated sugar; 2 tsp pure vanilla extract; ½ tsp salt; ¼ cup milk; 2 cups semisweet chocolate chips; For the Ice Cream Filling:; 1.5 L vanilla ice cream, softened; 1½ cups edible cookie dough balls (prepared 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

Chocolate Chip Cookie Dough Ice Cream Cake

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This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate no-bake dessert for cookie lovers and ice cream enthusiasts. Featuring layers of creamy vanilla ice cream, edible cookie dough, and a rich chocolate ganache topping, all in a cookie dough crust, it's perfect for summer celebrations, birthdays, and make-ahead entertaining.

Author: Janet
Prep Time: 12 servings12 servings
Cook Time: 15 minutes (flour heat-treatment)
Total Time: 10 hours 5 minutes (including freezing)
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

For the Edible Cookie Dough Balls:

1¼ cups all-purpose flour (heat-treated)

½ cup unsalted butter, cold

½ cup light brown sugar, packed

½ cup granulated sugar

1 tsp pure vanilla extract

¼ tsp salt

2–4 tbsp milk

½ cup mini semisweet chocolate chips

For the Edible Cookie Dough Crust:

2½ cups all-purpose flour (heat-treated)

1 cup unsalted butter, cold

1 cup light brown sugar, packed

½ cup granulated sugar

2 tsp pure vanilla extract

½ tsp salt

¼ cup milk

2 cups semisweet chocolate chips

For the Ice Cream Filling:

1.5 L vanilla ice cream, softened

1½ cups edible cookie dough balls (prepared 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

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Instructions

Heat-Treat the Flour:
- Bake 1¼ cups of flour at 350°F (175°C) for 5 minutes.
- Bake 2½ cups of flour for 10 minutes. Let cool.
Make Cookie Dough Balls:
- Beat cold butter and sugars until combined.
- Mix in vanilla and salt.
- Add heat-treated flour and milk as needed.
- Fold in chocolate chips, roll into balls, and refrigerate.
Prepare Cookie Dough Crust:
- Beat butter and sugars until fluffy.
- Add vanilla, salt, flour, and milk.
- Mix in chocolate chips and press into a springform pan.
- Freeze until firm.
Assemble Ice Cream Layer:
- Soften ice cream and fold in cookie dough balls and chocolate chips.
- Spread over crust and freeze 6–8 hours or overnight.
Make Ganache:
- Heat cream and pour over chocolate chips.
- Stir smooth, let cool, and pour over frozen cake.
Decorate and Serve:
- Garnish with whipped cream, extra dough balls, and mini chips.
- Freeze again until ganache is set.

Notes

Use a sharp knife dipped in warm water for clean slices.
Allow the cake to sit for 10–15 minutes before serving.
For flavor variations, swap in different ice creams or chocolate types.

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