Short Description
Chocolate Chip Cookie Dough Ice Cream Cake is a decadent, no-bake dessert that combines a crunchy chocolate cookie crust with layers of creamy vanilla ice cream, edible cookie dough, and mini chocolate chips. Topped with whipped cream and additional cookie dough bites, this frozen treat is perfect for birthdays, summer gatherings, or any occasion that calls for a sweet indulgence.

Why You’ll Love This Recipe
No-Bake Convenience: Requires no oven time, making it ideal for warm days.

Rich Flavor Combination: The blend of chocolate cookie crust, vanilla ice cream, and cookie dough offers a delightful taste experience.

Customizable: Easily adapt the recipe with different ice cream flavors or toppings to suit your preferences.

Make-Ahead Friendly: Prepare in advance and store in the freezer until ready to serve.

Crowd-Pleaser: A favorite among both children and adults, ensuring it will be a hit at any event.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookie Crust:

2 cups chocolate cookie crumbs

6 tablespoons melted butter

For the Ice Cream Filling:

1.5 quarts vanilla or cookie dough ice cream (softened)

1 cup mini chocolate chips

1 cup edible cookie dough (store-bought or homemade)

For Topping & Decorating:

Extra cookie dough balls (optional)

Chocolate chips (mini and regular)

Whipped cream (optional)

Directions
Prepare the Cookie Crust: In a mixing bowl, combine the chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the base of a springform pan to form an even crust. Place the pan in the freezer for 20 minutes to set.

Prepare the Ice Cream Filling: In a large bowl, mix the softened ice cream with mini chocolate chips and chunks of edible cookie dough until evenly distributed.

Assemble the Cake: Spread the ice cream mixture evenly over the frozen crust, smoothing the top with a spatula. Cover the pan with plastic wrap or aluminum foil and freeze for at least 6 hours or overnight until firm.

Decorate the Cake: Once the cake is frozen solid, remove it from the springform pan and place it on a serving plate or cake stand. Decorate the top with additional cookie dough balls, chocolate chips, and whipped cream as desired.

Serve: Allow the cake to sit at room temperature for a few minutes to soften slightly before slicing. Serve and enjoy.

Servings and Timing
Servings: 12

Prep Time: 30 minutes

Freezing Time: 6 hours (minimum)

Total Time: Approximately 6 hours 30 minutes

Calories: Approximately 450 kcal per serving

Variations
Different Ice Cream Flavors: Substitute vanilla ice cream with chocolate, coffee, or any other preferred flavor.

Add a Ganache Topping: Drizzle a chocolate ganache over the top for an extra layer of richness.

Incorporate Nuts: Mix in chopped nuts like walnuts or pecans for added texture.

Use a Cookie Dough Crust: Instead of a cookie crumb crust, press edible cookie dough into the base of the pan for a softer crust option.

Storage/Reheating
Storage: Store the ice cream cake in the freezer, covered, for up to 1 week.

Serving: Before serving, let the cake sit at room temperature for 5–10 minutes to soften slightly for easier slicing.

Reheating: Not applicable, as this is a frozen dessert.

FAQs
Can I use homemade cookie dough for this recipe?
Yes, homemade edible cookie dough can be used, provided it is made without raw eggs and with heat-treated flour to ensure safety.

How do I soften the ice cream for mixing?
Leave the ice cream at room temperature for about 15–20 minutes until it becomes soft enough to stir but not melted.

Can I make this cake ahead of time?
Absolutely. This ice cream cake can be prepared a day or two in advance and stored in the freezer until ready to serve.

What type of cookies should I use for the crust?
Chocolate wafer cookies or chocolate sandwich cookies (with the filling removed) work well for the crust.

How do I prevent the crust from becoming too hard?
Ensure the crust is not pressed too firmly and allow the cake to sit at room temperature for a few minutes before slicing to make cutting easier.

Can I add other mix-ins to the ice cream?
Yes, feel free to add other ingredients like crushed cookies, candies, or swirls of caramel or fudge to customize the filling.

Is it necessary to use a springform pan?
While a springform pan makes removal easier, a regular cake pan can be used. Line it with parchment paper for easier lifting.

How long should I freeze the cake before serving?
Freeze the assembled cake for at least 6 hours, preferably overnight, to ensure it is firm enough to slice.

Can I use whipped topping instead of whipped cream?
Yes, whipped topping can be used as a convenient alternative to freshly whipped cream.

What is the best way to slice the frozen cake?
Use a sharp knife dipped in hot water, wiping it clean between cuts, to achieve clean slices.

Conclusion
Chocolate Chip Cookie Dough Ice Cream Cake is a delightful and indulgent dessert that combines the classic flavors of cookies and ice cream into a single, no-bake treat. Its rich layers and customizable components make it a versatile option for various occasions. Prepare it ahead of time and enjoy a slice of this frozen delight whenever the craving strikes.

Chocolate Chip Cookie Dough Ice Cream Cake

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Author: Olivia
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Yield: 10–12 servings
Category: Dessert
Method: No-Bake, Freezing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Chocolate Chip Cookie Dough Ice Cream Cake is a no-bake dessert dream, featuring a chocolate cookie crust, creamy cookie dough-studded ice cream filling, and delicious toppings like mini chocolate chips and whipped cream. Perfect for birthdays and hot summer days!

Ingredients

For the Cookie Crust:

2 cups chocolate cookie crumbs
6 tbsp melted butter

For the Ice Cream Filling:

1.5 quarts vanilla or cookie dough ice cream (softened)
1 cup mini chocolate chips
1 cup edible cookie dough (store-bought or homemade)

For Topping & Decorating:

Extra cookie dough balls (optional)
Chocolate chips (mini and regular)
Whipped cream (optional)

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Instructions

Mix cookie crumbs and melted butter in a bowl until well combined. Press the mixture firmly into the base of a springform pan. Freeze for 20 minutes.
In a large bowl, stir the softened ice cream with mini chocolate chips and chunks of edible cookie dough until evenly distributed.
Spread the ice cream mixture evenly over the frozen crust. Smooth the top with a spatula. Freeze for at least 6 hours or overnight until firm.
Once fully frozen, remove the cake from the springform pan and transfer it to a cake stand or serving plate.
Decorate the top with scoops of ice cream, extra cookie dough balls, chocolate chips, and optionally whipped cream. Drizzle with chocolate sauce if desired.