Chocolate Chip Cookie Dough Ice Cream Cake

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Chocolate chip cookie dough ice cream cake decorated with chocolate chips
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Chocolate Chip Cookie Dough Ice Cream Cake

Chocolate Chip Cookie Dough Ice Cream Cake is a heavenly treat that combines rich chocolate cake with creamy cookie dough ice cream. It’s a perfect dessert for celebrations, especially for those who love both cookies and ice cream. This cake is fun to make and even more fun to eat!

Why Make This Recipe

This recipe is a fantastic choice for several reasons. First, it brings together two beloved desserts: chocolate cake and cookie dough ice cream. Second, it’s a great way to impress friends and family at parties or gatherings. Lastly, making this cake at home allows you to customize it with your favorite toppings, making it as unique as you like!

How to Make Chocolate Chip Cookie Dough Ice Cream Cake

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 + 1/8 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup heat-treated flour
  • 1-2 teaspoons milk
  • 1/2 cup mini chocolate chips
  • 8 oz cream cheese, softened
  • 1/2 cup brown sugar, packed
  • 1/8 cup milk
  • 2 teaspoons vanilla extract
  • 8 oz Cool Whip, thawed
  • 1/2 cup mini chocolate chips
  • 4-8 oz Cool Whip (for frosting)
  • Extra mini chocolate chips
  • Chocolate sauce (optional)

Directions:

  1. Preheat your oven to 300°F (150°C). In a mixing bowl, whisk together flour, sugar, cocoa powder, and baking soda. Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth, then stir in the boiling water. Divide the batter evenly between two greased 8-inch cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks.

  2. Cream the softened butter and brown sugar together until light and fluffy. Mix in the vanilla extract and heat-treated flour. Slowly add milk, one teaspoon at a time, until the dough is scoopable. Stir in the mini chocolate chips. Form 3/4 of the cookie dough into small balls and refrigerate until firm.

  3. Beat the softened cream cheese and brown sugar until smooth. Add the milk and vanilla extract, mixing until fully combined. Gently fold in the Cool Whip, mini chocolate chips, and the prepared cookie dough balls.

  4. Line a springform pan with parchment paper. Place one cooled cake layer at the bottom of the pan. Spread the ice cream mixture evenly over the first cake layer. Place the second cake layer on top. Freeze for 6–8 hours, or until the ice cream layer is completely firm.

  5. Remove the cake from the springform pan. Frost the top and sides with additional Cool Whip. Garnish with the remaining cookie dough balls, mini chocolate chips, and a drizzle of chocolate sauce (optional). Slice and serve immediately.

How to Serve Chocolate Chip Cookie Dough Ice Cream Cake

Serve this cake cold and slice it into generous pieces. It’s great on its own, or you can add extra chocolate sauce or whipped cream as toppings. Enjoy with a scoop of your favorite ice cream for an extra treat!

How to Store Chocolate Chip Cookie Dough Ice Cream Cake

Store any leftover cake in the freezer to keep it firm. Wrap it well with plastic wrap or aluminum foil to prevent freezer burn. It can last in the freezer for up to a month, but it’s best enjoyed fresh.

Tips to Make Chocolate Chip Cookie Dough Ice Cream Cake

  • Make sure to let the cakes cool completely before assembling to avoid melting the ice cream layer.
  • Use heat-treated flour to make the cookie dough safe to eat.
  • For a richer flavor, try adding more chocolate chips or using different types of chocolate.

Variation

You can customize this recipe by using different flavored ice creams or cookie dough, such as brownie batter or peanut butter cookie dough. You can also experiment with toppings like nuts, fruit, or different sauces.

FAQs

1. Can I make this cake ahead of time?
Yes! This cake can be made a day or two in advance. Just make sure to keep it in the freezer until you’re ready to serve.

2. What is heat-treated flour?
Heat-treated flour is flour that has been heated to kill potential bacteria, making it safe to eat raw in cookie dough. You can heat flour in the oven at 350°F (175°C) for about 5 minutes.

3. Can I use regular Cool Whip instead of homemade whipped cream?
Yes, you can use Cool Whip for both the ice cream layer and the frosting. It saves time and adds great flavor!

Print
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Chocolate Chip Cookie Dough Ice Cream Cake

  • Author: olivia
  • Total Time: 480 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A heavenly treat combining rich chocolate cake with creamy cookie dough ice cream, perfect for celebrations.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 + 1/8 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup heat-treated flour
  • 1–2 teaspoons milk
  • 1/2 cup mini chocolate chips
  • 8 oz cream cheese, softened
  • 1/2 cup brown sugar, packed
  • 1/8 cup milk
  • 2 teaspoons vanilla extract
  • 8 oz Cool Whip, thawed
  • 1/2 cup mini chocolate chips
  • 4–8 oz Cool Whip (for frosting)
  • Extra mini chocolate chips
  • Chocolate sauce (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). In a mixing bowl, whisk together flour, sugar, cocoa powder, and baking soda. Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth, then stir in the boiling water. Divide the batter evenly between two greased 8-inch cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool completely on wire racks.
  2. Cream the softened butter and brown sugar together until light and fluffy. Mix in the vanilla extract and heat-treated flour. Slowly add milk, one teaspoon at a time, until the dough is scoopable. Stir in the mini chocolate chips. Form 3/4 of the cookie dough into small balls and refrigerate until firm.
  3. Beat the softened cream cheese and brown sugar until smooth. Add the milk and vanilla extract, mixing until fully combined. Gently fold in the Cool Whip, mini chocolate chips, and the prepared cookie dough balls.
  4. Line a springform pan with parchment paper. Place one cooled cake layer at the bottom of the pan. Spread the ice cream mixture evenly over the first cake layer. Place the second cake layer on top. Freeze for 6–8 hours, or until the ice cream layer is completely firm.
  5. Remove the cake from the springform pan. Frost the top and sides with additional Cool Whip. Garnish with the remaining cookie dough balls, mini chocolate chips, and a drizzle of chocolate sauce (optional). Slice and serve immediately.

Notes

Make sure to let the cakes cool completely before assembling to avoid melting the ice cream layer. Use heat-treated flour to make the cookie dough safe to eat.

  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 490
  • Sugar: 35g
  • Sodium: 350mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 45mg

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

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