Chocolate Chip Cookie Dough Ice Cream Cake

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Chocolate Chip Cookie Dough Ice Cream Cake topped with cookie dough pieces and chocolate drizzle
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Chocolate Chip Cookie Dough Ice Cream Cake

Are you ready to treat yourself to something delicious and indulgent? The Chocolate Chip Cookie Dough Ice Cream Cake is a delightful combination of rich chocolate cake, tasty cookie dough, and creamy ice cream. It’s perfect for special occasions, birthdays, or just a fun dessert for your family. Let’s dive into why you should make this cake and how to create it.

Why Make This Recipe

This Chocolate Chip Cookie Dough Ice Cream Cake is a crowd-pleaser. It combines three favorite treats: chocolate cake, cookie dough, and ice cream. Kids and adults alike will love the different textures and flavors in each slice. Plus, it’s simple to make, and you can customize it with your favorite toppings. Whether you’re celebrating a special day or just need a delicious dessert, this cake is sure to impress!

How to Make Chocolate Chip Cookie Dough Ice Cream Cake

Ingredients:

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

Directions:

  1. Bake the Chocolate Cake: Preheat your oven to 300°F (150°C). Mix flour, sugar, cocoa powder, and baking soda in a large bowl. Add the egg, buttermilk, vegetable oil, and vanilla extract. Blend until smooth. Gradually stir in the boiling water until the batter is well combined. Pour evenly into two 8-inch cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely and level the tops if needed.

  2. Prepare the Eggless Cookie Dough: In a bowl, cream the butter and brown sugar until smooth. Mix in the vanilla extract. Gradually add the heat-treated flour and mix well. If needed, adjust with milk for consistency. Stir in mini chocolate chips. Form into small balls and chill in the refrigerator.

  3. Make the Ice Cream: Blend the cream cheese, brown sugar, milk, and vanilla extract until smooth. Gently fold in the Cool Whip and mini chocolate chips. Add the chilled cookie dough balls into the mixture.

  4. Assemble the Cake: Line a springform pan with parchment paper. Place one layer of chocolate cake at the bottom. Spread a layer of the cookie dough ice cream mixture over this cake layer. Add the second layer of cake on top. Freeze the cake until firm, about 2-3 hours.

  5. Decorate: Once firm, remove the cake from the springform pan. Frost it with Cool Whip and decorate with more mini chocolate chips. You can drizzle chocolate sauce if desired.

  6. Serve: Allow the cake to sit at room temperature for a few minutes before slicing. Enjoy this indulgent and delicious Chocolate Chip Cookie Dough Ice Cream Cake!

How to Serve Chocolate Chip Cookie Dough Ice Cream Cake

Serve the cake chilled and cut into slices. You can add extra chocolate sauce on top for an added treat. Pair it with a scoop of ice cream if you really want to go all out!

How to Store Chocolate Chip Cookie Dough Ice Cream Cake

Store any leftovers in an airtight container in the freezer. It can last for about a week, but we bet it won’t last that long!

Tips to Make Chocolate Chip Cookie Dough Ice Cream Cake

  • Make sure to heat-treat the flour for the cookie dough to ensure it’s safe to eat.
  • Let the cake cool completely before adding the ice cream layer to avoid melting.
  • If you prefer homemade whipped cream, you can easily make it with heavy cream and sugar.

Variation

Feel free to change up the mini chocolate chips with your favorite candies or nuts. You can also use different flavors of ice cream to customize this cake to your taste!

FAQs

1. Can I use regular cocoa powder instead of special dark cocoa?
Yes, you can use regular cocoa powder. The cake may be slightly lighter in color but will still taste great!

2. How do I heat-treat flour?
Spread the flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes to kill any bacteria.

3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two ahead and stored in the freezer until you’re ready to serve it.

Enjoy making this delightful Chocolate Chip Cookie Dough Ice Cream Cake! It’s fun, delicious, and sure to bring smiles to faces all around.

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Chocolate Chip Cookie Dough Ice Cream Cake

  • Author: olivia
  • Total Time: 120 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

A delightful combination of rich chocolate cake, cookie dough, and creamy ice cream. Perfect for special occasions or a fun dessert.

Ingredients

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

Instructions

  1. Preheat your oven to 300°F (150°C). Mix flour, sugar, cocoa powder, and baking soda in a large bowl. Add the egg, buttermilk, vegetable oil, and vanilla extract and blend until smooth.
  2. Gradually stir in boiling water until the batter is well combined. Pour evenly into two 8-inch cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.
  3. For eggless cookie dough, cream the butter and brown sugar until smooth. Mix in vanilla extract, add heat-treated flour, and adjust with milk if needed. Stir in mini chocolate chips and chill.
  4. Blend cream cheese, brown sugar, milk, and vanilla until smooth; gently fold in Cool Whip and mini chocolate chips, then add the chilled cookie dough balls.
  5. Line a springform pan with parchment paper. Place one layer of cake at the bottom, add a layer of the cookie dough ice cream mixture, then top with the second cake layer. Freeze until firm, about 2-3 hours.
  6. Once firm, frost the cake with Cool Whip and decorate with mini chocolate chips and chocolate sauce, if desired.
  7. Allow the cake to sit at room temperature for a few minutes before slicing and enjoy!

Notes

Make sure to heat-treat the flour for cookie dough to ensure it’s safe. Let the cake cool completely before adding ice cream layer to avoid melting.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 40mg

Keywords: cake, ice cream, dessert, chocolate chip, cookie dough

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