If you have a sweet tooth that craves every delightful texture and flavor in one bite, the Chocolate Chip Cookie Dough Ice Cream Cake Recipe is an absolute dream come true. Imagine layers of rich, moist chocolate cake combined with dreamy cookie dough ice cream, all enveloped in fluffy whipped cream and sprinkled with mini chocolate chips. This dessert is a perfect balance of creamy, chewy, and chocolatey that will have you and your friends coming back for seconds — it truly redefines indulgence in the most fun and delicious way.
Ingredients You’ll Need
To create this show-stopping dessert, you just need a handful of simple yet essential ingredients. Each plays a crucial role, whether it’s the deep cocoa powder lending richness, the heat-treated flour making the cookie dough safe and tender, or the creamy blend of cream cheese and whipped topping giving that luscious ice cream texture.
- Flour: Provides structure for the cake and the cookie dough layers.
- Sugar: Adds sweetness and helps balance the bitterness of cocoa powder.
- Hershey’s Special Dark Cocoa Powder: Gives the cake a rich, intense chocolate flavor.
- Baking Soda: Helps the cake rise perfectly.
- Egg: Binds the cake ingredients together for a moist crumb.
- Buttermilk: Tenderizes the cake and adds a subtle tang.
- Vegetable Oil: Keeps the cake moist and soft.
- Vanilla Extract: Enhances every sweet layer with warm, familiar flavor.
- Boiling Water: Intensifies the cocoa flavor and creates a smooth cake batter.
- Butter: Key for creamy, rich cookie dough.
- Brown Sugar: Adds moisture and caramel notes to cookie dough and cream cheese filling.
- Heat-Treated Flour: Ensures the cookie dough is safe to eat without baking.
- Milk: Adjusts cookie dough and cream cheese mixture consistency.
- Mini Chocolate Chips: For delightful bursts of chocolate in every layer.
- Cream Cheese: Provides the velvety base for the ice cream mixture.
- Cool Whip or Homemade Whipped Cream: Creates the light, fluffy texture in the ice cream and frosting.
- Chocolate Sauce (optional): For drizzling a glossy, indulgent finish.
How to Make Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preheating your oven to 300°F (150°C), setting the stage for a perfectly baked cake with rich chocolate notes. Mix the dry ingredients — flour, sugar, cocoa powder, and baking soda — then blend in the wet ingredients: egg, buttermilk, vegetable oil, and vanilla extract until silky smooth. Gradually stir in boiling water to deepen the chocolate flavor and create a luscious batter. Divide this batter evenly into two 8-inch pans and bake for 25-30 minutes, until a toothpick comes out clean. Allow the layers to cool completely before leveling as needed.
Step 2: Prepare the Eggless Cookie Dough
While your cake cools, it’s time to whip up the crowd-pleasing cookie dough. Cream butter and brown sugar until smooth and fluffy, then stir in vanilla extract. The magic here is using heat-treated flour to keep the cookie dough safe to eat without baking. Slowly add the flour to the mixture, adjusting texture with a touch of milk to get it just right for forming small dough balls. Fold in mini chocolate chips for those familiar, irresistible bites. Chill the dough balls in the fridge to firm up.
Step 3: Make the Ice Cream Mixture
Creating the luscious ice cream is as satisfying as it is easy. Blend softened cream cheese, brown sugar, milk, and vanilla extract until smooth. Then fold in Cool Whip and mini chocolate chips for extra creaminess and texture. Finally, lovingly fold the chilled cookie dough balls into the mixture — this is where the magic happens, fusing creamy and chewy in perfect harmony.
Step 4: Assemble the Cake
Line a springform pan with parchment paper to make later removal a breeze. Place one chocolate cake layer at the bottom, then spread a thick, even layer of the cookie dough ice cream mixture over it. Top with the second cake layer, gently pressing down to create a smooth surface. Pop the cake into the freezer to firm up for 2-3 hours — this step is crucial for that perfect slice.
Step 5: Decorate and Serve
Once your cake is set, carefully release it from the springform pan. Frost the top and sides with Cool Whip for an airy finish. Sprinkle extra mini chocolate chips on top for a playful crunch. If you’re feeling extra indulgent, drizzle warm chocolate sauce over the entire cake for a glossy touch. Let it sit a few minutes at room temperature before slicing to make cutting easier and the flavors even more dreamy.
How to Serve Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Garnishes
Sprinkling mini chocolate chips adds texture and visual appeal, but consider adding fresh berries for a pop of color and brightness. A drizzle of chocolate or caramel sauce not only makes the cake look elegant but complements the chocolate and creamy flavors beautifully.
Side Dishes
This cake is such a decadent dessert that it pairs wonderfully with light sides like a crisp fruit salad or a refreshing mint tea. These lighter accompaniments balance the richness and keep your palate excited for each bite of the cake.
Creative Ways to Present
Serve individual slices in pretty dessert bowls topped with a scoop of vanilla ice cream or a dollop of homemade whipped cream. For a fun touch, layer chunks of the cake in a tall glass with extra cookie dough balls and chocolate sauce to create an indulgent parfait experience everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap and store it in the refrigerator. This keeps the cake fresh and maintains its creamy texture for up to 3 days — perfect for enjoying another slice or two.
Freezing
Because ice cream cake freezes beautifully, you can prepare this dessert well in advance. Once assembled and decorated, freeze the entire cake in an airtight container or wrapped securely in plastic wrap and foil. It will stay delicious for up to 2 weeks, ready whenever your sweet cravings strike.
Reheating
No need to heat this cake — simply let slices thaw at room temperature for 10-15 minutes before serving. This slight tempering softens the ice cream layer, giving you the perfect scoopable texture without melting the cake entirely.
FAQs
Can I make the cookie dough without eggs?
Absolutely! This recipe uses heat-treated flour and no eggs to create safe, eggless cookie dough you can enjoy straight from the fridge without any worries.
Do I have to use a springform pan?
While a springform pan makes removing the cake easier, you can also use a cake pan lined with parchment paper. Just be gentle when transferring the cake after freezing.
Can I substitute Cool Whip with homemade whipped cream?
Yes, homemade whipped cream is a delicious alternative if you want a fresher, less processed ingredient in your ice cream layer and frosting.
How long does the cake need to freeze before serving?
Freeze the assembled cake for at least 2-3 hours to ensure it’s firm enough to slice cleanly and hold its shape well.
Can I use regular flour instead of heat-treated flour for the cookie dough?
For safety reasons, it’s best to use heat-treated flour since this cookie dough is not baked. You can easily heat-treat regular flour at home by baking it at 350°F (175°C) for about 5 minutes to kill any bacteria.
Final Thoughts
Making the Chocolate Chip Cookie Dough Ice Cream Cake Recipe is like creating a little moment of pure joy in your kitchen. It’s fun, surprisingly straightforward, and oh-so-rewarding when you slice through that cake to reveal the creamy, chocolatey, cookie-dotted layers inside. Whether it’s for a special celebration or just because, this cake promises smiles, happy taste buds, and memories of a truly unforgettable dessert. Give it a try — your sweet tooth will thank you!
Print
Chocolate Chip Cookie Dough Ice Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours including freezing
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delicious and indulgent Chocolate Chip Cookie Dough Ice Cream Cake featuring rich chocolate cake layers, eggless cookie dough balls, and creamy ice cream mixed with mini chocolate chips. This no-bake ice cream cake is perfect for celebrations and dessert lovers seeking a unique treat combining cake, cookie dough, and creamy ice cream in one luscious dessert.
Ingredients
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
Eggless Cookie Dough
- 6 tbsp butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup heat-treated flour
- 1–2 tsp milk
- 1/2 cup mini chocolate chips
Ice Cream Mixture
- 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
Decoration
- 4–8 oz Cool Whip for icing
- Additional mini chocolate chips
- Chocolate sauce (optional)
Instructions
- Bake the Chocolate Cake: 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 and 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.
- Prepare the Eggless Cookie Dough: 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.
- Make the Ice Cream Mixture: 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.
- Assemble the Cake: 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.
- Decorate and Serve: 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. 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!
Notes
- Use heat-treated flour for the cookie dough to eliminate any risk of raw flour contamination.
- Chilling the cookie dough balls before folding into the ice cream mixture helps maintain texture and prevents melting.
- The cake can be stored in the freezer for up to 1 week; thaw for 10-15 minutes before serving for best texture.
- Adjust the amount of milk in the cookie dough to achieve your preferred dough consistency.
- If you want to omit eggs entirely from the cake, consider substituting the large egg with a suitable egg replacer or applesauce, but this recipe includes one egg in the cake batter.
- Ensure cakes are completely cooled before assembling to prevent ice cream melt.
