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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

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.

Ingredients

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

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.

Find it online: https://yumlyhub.com/chocolate-chip-cookie-dough-ice-cream-cake-3/