This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate indulgence for dessert lovers. With layers of rich chocolate cake, creamy cookie dough ice cream, and a whipped topping, it combines all your favorite treats into one show-stopping dessert. Perfect for birthdays, summer gatherings, or any time you crave something decadent and cool.

Why You’ll Love This Recipe
This cake brings together the best elements of chocolate cake, edible cookie dough, and ice cream into a single dessert masterpiece. The contrast of textures—from the moist cake to the creamy ice cream and the bits of mini chocolate chips—makes each bite exciting. And since the cookie dough is eggless, it’s completely safe and delicious to enjoy frozen.

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

For the Chocolate Cake:
1 cup flour
1 cup sugar
1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1 large egg
1/2 cup buttermilk
1/2 cup vegetable oil
3/4 tsp vanilla extract
1/2 cup boiling water

For the Eggless Cookie Dough:
6 tbsp butter
1/2 cup brown sugar
1 tsp vanilla extract
1 cup flour (heat treated)
1–2 tsp milk
1/2 cup mini chocolate chips

For the Ice Cream Layer:
8 oz cream cheese, softened
1/2 cup brown sugar
1/8 cup milk
2 tsp vanilla extract
8 oz Cool Whip (or homemade whipped cream)
1/2 cup mini chocolate chips

Additional:
4–8 oz Cool Whip for icing
Additional mini chocolate chips for decorating
Chocolate sauce, if desired

Directions
Prepare the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a bowl, combine flour, sugar, cocoa powder, and baking soda.
Add the egg, buttermilk, oil, and vanilla. Mix until combined.
Stir in the boiling water until smooth. The batter will be thin.
Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely.

Make the Eggless Cookie Dough:
Cream the butter and brown sugar until light and fluffy.
Stir in vanilla extract.
Mix in heat-treated flour. Add milk gradually until a dough-like consistency is reached.
Fold in mini chocolate chips. Set aside.

Prepare the Ice Cream Layer:
Beat the softened cream cheese and brown sugar until smooth.
Mix in milk and vanilla extract.
Fold in Cool Whip and mini chocolate chips.
Crumble the prepared cookie dough into chunks and gently fold them into the mixture.

Assemble the Cake:
Line a 9-inch springform pan with parchment paper. Place the cooled chocolate cake layer at the bottom.
Spread the ice cream mixture evenly over the cake layer.
Cover and freeze for at least 4–6 hours, or overnight for best results.

Finish and Decorate:
Once fully frozen, remove the cake from the pan.
Frost with additional Cool Whip.
Decorate with mini chocolate chips and drizzle with chocolate sauce if desired.
Freeze again until ready to serve.

Servings and timing
This recipe yields approximately 12 servings.
Preparation time: 45 minutes
Baking time: 25–30 minutes
Freezing time: 4–6 hours (or overnight)
Total time: About 6–8 hours including freezing

Variations
Oreo Cookie Dough: Add crushed Oreos to the cookie dough for a twist.

Peanut Butter Swirl: Mix a tablespoon of peanut butter into the ice cream layer.

Gluten-Free: Use gluten-free flour in both the cake and cookie dough.

Mint Chocolate: Add a drop of peppermint extract and use mint chips in place of regular.

Layered Ice Cream Flavors: Try alternating layers with vanilla or coffee ice cream.

Storage/Reheating
Store the cake in the freezer, tightly wrapped or in an airtight container, for up to 1 week.
Do not attempt to reheat this cake. To serve, let it sit at room temperature for about 10 minutes to soften slightly for easier slicing.

FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect for preparing a day or two in advance and storing in the freezer until ready to serve.

How do I heat-treat flour for the cookie dough?
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in 30-second intervals until it reaches 165°F to kill bacteria.

Can I use store-bought cookie dough?
Only if it’s labeled as safe to eat raw. Homemade eggless dough is preferred for safety and flavor.

What can I use instead of Cool Whip?
You can use stabilized homemade whipped cream for a similar texture and flavor.

Can I make this without a springform pan?
Yes, but a springform pan makes removal easier. You can also line a regular cake pan with plastic wrap or parchment to lift it out.

Can I use regular cocoa powder instead of Hershey’s Special Dark?
Yes, though the flavor will be slightly less intense. Dutch-processed cocoa is a good substitute.

How do I prevent freezer burn?
Ensure the cake is tightly covered with plastic wrap and stored in an airtight container.

Is it safe for kids to eat this cake?
Yes, it contains no raw eggs and the flour is heat-treated, making it safe for all ages.

Can I use a different cake base?
Certainly. A brownie base or vanilla cake layer would also pair nicely with the cookie dough ice cream.

How long should I let it thaw before serving?
About 10–15 minutes at room temperature makes it easier to slice while still holding its shape.

Conclusion
The Chocolate Chip Cookie Dough Ice Cream Cake is a dessert lover’s dream, blending the nostalgic comfort of cookie dough with the refreshing appeal of ice cream and the richness of chocolate cake. Whether for a summer party or a special celebration, it’s guaranteed to delight your guests and become a requested favorite.

Chocolate Chip Cookie Dough Ice Cream Cake

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Author: Olivia
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12–14 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate dessert for cookie dough lovers! With layers of rich chocolate cake, creamy cookie dough-infused ice cream, and fluffy whipped topping, it’s a decadent treat perfect for birthdays, summer parties, or any sweet craving. Easy to make and irresistibly delicious! Ice cream cake, cookie dough dessert, chocolate chip cake, frozen cake, no-egg cookie dough.

Instructions

Make the Chocolate Cake:
Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment.
In a bowl, mix flour, sugar, cocoa, and baking soda. Add egg, buttermilk, oil, and vanilla; mix well. Stir in boiling water.
Pour into pan and bake for 22–25 minutes. Cool completely.
Prepare Eggless Cookie Dough:
Cream butter and sugar until light. Add vanilla. Mix in heat-treated flour, then milk as needed to reach dough consistency. Stir in mini chocolate chips. Set aside.
Prepare Ice Cream Layer:
Beat cream cheese until smooth. Add brown sugar, milk, and vanilla; mix until creamy. Fold in Cool Whip and mini chocolate chips. Gently fold in chunks of cookie dough.
Assemble the Cake:
Place cooled cake layer at the bottom of a springform pan. Spread cookie dough ice cream mixture evenly on top. Freeze until firm (at least 4 hours or overnight).
Frost and Decorate:
Remove from freezer, frost with additional Cool Whip, decorate with mini chocolate chips and drizzle with chocolate sauce if desired. Freeze again until ready to serve.

Notes

Heat-treat flour by baking at 350°F for 5 minutes or microwaving in short bursts until it reaches 165°F.
For a more indulgent version, add a layer of crushed cookies or brownie bits.
Let sit at room temperature for 5–10 minutes before slicing.

Description

Ingredients

Instructions

Notes

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