Chocolate Chip Cookie Dough Ice Cream Cake

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

Chocolate Chip Cookie Dough Ice Cream Cake

If you love chocolate chip cookies and ice cream, then you are in for a real treat! The Chocolate Chip Cookie Dough Ice Cream Cake combines the best of both worlds. With layers of rich chocolate cake and creamy cookie dough ice cream, this cake is perfect for any celebration or as a sweet indulgence on a regular day.

Why Make This Recipe

This recipe is a crowd-pleaser, and it’s great for all ages! Whether you are celebrating a birthday, hosting a party, or just want to enjoy a delicious dessert, this cake will surely impress. It brings together the classic flavors of chocolate chip cookies and ice cream, making it a delightful treat that everyone will love.

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

  2. In a bowl, cream together the butter and brown sugar until smooth. Mix in the vanilla extract. Gradually add the heat-treated flour, mixing until well combined. Adjust with milk to achieve the desired consistency. Stir in the mini chocolate chips. Form the dough into small balls and chill in the refrigerator.

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

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

  5. Once firm, remove the cake from the springform pan. Frost with Cool Whip and decorate with additional mini chocolate chips. Drizzle with chocolate sauce if desired.

  6. 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

Slice the cake into pieces and serve it cold. It is perfect on its own, but you can also pair it with a scoop of vanilla ice cream for an extra treat.

How to Store Chocolate Chip Cookie Dough Ice Cream Cake

Store any leftovers in the freezer. Cover the cake with plastic wrap or aluminum foil to keep it fresh. It can be kept in the freezer for up to a week, though it’s best enjoyed fresh!

Tips to Make Chocolate Chip Cookie Dough Ice Cream Cake

  • Make sure to heat-treat the flour before using it in the cookie dough to ensure it’s safe to eat.
  • Use a high-quality cocoa powder for the richest flavor.
  • Let the cake chill long enough so that it sets well. This ensures that you get beautiful slices when serving.

Variation

You can change up the flavors by using different types of cake or different cookie dough flavors, such as peanut butter or sugar cookie dough. You could also add nuts or swap out the mini chocolate chips for your favorite candy pieces!

FAQs

Q: Can I use store-bought cookie dough for this recipe?
A: Yes, you can use pre-made cookie dough, but for the best results, make your own as directed in the recipe.

Q: How long in advance can I make this cake?
A: You can make this cake up to a week in advance. Just keep it covered and stored in the freezer.

Q: Can I use a different type of frosting?
A: Of course! Feel free to use any frosting you prefer, or even a ganache for a different twist on the cake.

Enjoy making and sharing this fantastic Chocolate Chip Cookie Dough Ice Cream Cake!

Print
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Chocolate Chip Cookie Dough Ice Cream Cake

  • Author: krmibk110
  • Total Time: 150 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicious combination of chocolate cake and creamy cookie dough ice cream, perfect for any celebration.

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). In a large bowl, mix the flour, sugar, cocoa powder, and baking soda. Blend in the egg, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually stir in the boiling water until the batter is well combined.
  2. Pour the batter evenly into two 8-inch cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely, then level the tops if needed.
  3. In a bowl, cream together the butter and brown sugar until smooth. Mix in the vanilla extract. Gradually add the heat-treated flour, mixing until well combined. Adjust with milk to achieve the desired consistency. Stir in the mini chocolate chips. Form the dough into small balls and chill in the refrigerator.
  4. Blend the cream cheese, brown sugar, milk, and vanilla extract until smooth. Gently fold in the Cool Whip and mini chocolate chips. Incorporate the chilled cookie dough balls into the mixture.
  5. Line a springform pan with parchment paper. Place one layer of chocolate cake in the pan. Spread a layer of the cookie dough ice cream mixture over the cake layer. Place the second cake layer on top of the ice cream. Freeze the cake until firm, about 2-3 hours.
  6. Once firm, remove the cake from the springform pan. Frost with Cool Whip and decorate with additional mini chocolate chips. Drizzle with chocolate sauce if desired.
  7. Allow the cake to sit at room temperature for a few minutes before slicing. Slice the cake into pieces and serve it cold. It can be enjoyed on its own or with a scoop of vanilla ice cream.

Notes

Make sure to heat-treat the flour for safety. Use high-quality cocoa powder for richer flavor.

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

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 25g
  • Sodium: 290mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 45mg

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

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