Chocolate Chip Cookie Dough Ice Cream Cake Recipe

Are you a fan of ice cream and cookie dough? This Chocolate Chip Cookie Dough Ice Cream Cake is the perfect combination of two beloved treats. Featuring layers of creamy vanilla ice cream, chunks of edible chocolate chip cookie dough, and a decadent chocolate cookie crust, this no-bake cake is the ultimate dessert for summer parties, birthdays, or any time you're craving a chilled sweet treat. It’s easy to make, utterly indulgent, and sure to be a hit with family and friends. Keep reading for the complete recipe, tips, and step-by-step instructions to create this frozen delight!

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What is a Chocolate Chip Cookie Dough Ice Cream Cake?

A Chocolate Chip Cookie Dough Ice Cream Cake is a layered frozen dessert that combines a rich cookie crust, layers of creamy vanilla or chocolate ice cream, and bits of edible chocolate chip cookie dough throughout. The edible cookie dough is safe to eat raw, made without eggs and with heat-treated flour. It's then spread between ice cream layers, and the entire cake is frozen to perfection. This dessert combines the smooth texture of ice cream with the chewy goodness of cookie dough, making it the ultimate indulgence for ice cream and cookie lovers alike.

Ingredients List for Chocolate Chip Cookie Dough Ice Cream Cake

Here’s what you’ll need to create this decadent ice cream cake. Don’t forget to allow plenty of time for freezing between layers!

For the Chocolate Cookie Crust:

• 24 chocolate sandwich cookies (like Oreos)
• ½ cup unsalted butter, melted

For the Edible Chocolate Chip Cookie Dough:

• 1 cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups heat-treated all-purpose flour (see heat-treating instructions below)
• 2 tablespoons milk
• 1 cup mini chocolate chips

For the Ice Cream Layer:

• 1.5 quarts (6 cups) vanilla ice cream (or any flavor of your choice), slightly softened
• Optional: 1 cup chocolate fudge or caramel sauce for swirling between ice cream layers

For the Whipped Topping:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Optional Toppings:

• Mini chocolate chip cookies
• Chocolate chips or shavings
• Chocolate syrup or caramel drizzle

Substitutions and Variations

• Ice Cream Flavor: While vanilla pairs beautifully with the cookie dough, you can switch it up by using chocolate, cookie dough-flavored ice cream, or even coffee ice cream for a different twist.
• Cookie Crust: Try using graham crackers or chocolate chip cookies instead of chocolate sandwich cookies for the crust.
• Dairy-Free Version: For a dairy-free option, use dairy-free ice cream (like coconut or almond milk-based ice cream) and vegan butter for the cookie dough.
• Add-ins: Feel free to add nuts, crushed candy bars, or swirl in fudge or caramel sauce for an extra flavor punch.

Step-by-Step Cooking Instructions

Ready to dive into this creamy, cookie-filled cake? Follow these steps to create the perfect Chocolate Chip Cookie Dough Ice Cream Cake.

Step 1: Heat-Treat the Flour

Before making the edible cookie dough, heat-treat the flour to kill any harmful bacteria. Spread the flour evenly on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let the flour cool completely before using it in the cookie dough.

Step 2: Prepare the Chocolate Cookie Crust

1. In a food processor, pulse the chocolate sandwich cookies until they’re finely crushed. If you don’t have a food processor, you can place the cookies in a zip-top bag and crush them with a rolling pin.
2. Mix the cookie crumbs with the melted butter until the mixture is evenly combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the freezer while you prepare the other components, allowing the crust to set.

Step 3: Make the Edible Cookie Dough

1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Mix in the vanilla extract and milk.
3. Gradually add the heat-treated flour, mixing until fully combined.
4. Stir in the mini chocolate chips. Set aside the cookie dough and keep it refrigerated until you’re ready to assemble the cake.

Step 4: Layer the Ice Cream and Cookie Dough

1. Remove the ice cream from the freezer and let it soften slightly for easier spreading. Don’t let it melt completely; just soften enough to spread smoothly.
2. Remove the crust from the freezer and spread about half of the softened vanilla ice cream evenly over the cookie crust.
3. Drop small chunks of the edible cookie dough over the ice cream layer, pressing them in gently.
4. Spread the remaining ice cream over the cookie dough layer, smoothing it out with a spatula.
5. Optionally, swirl in chocolate fudge or caramel sauce between the layers for added flavor.
6. Return the cake to the freezer and freeze for at least 4 hours, or until the ice cream is firm and set.

Step 5: Make the Whipped Topping

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together using an electric mixer on medium-high speed until stiff peaks form.
2. Spread the whipped topping evenly over the top of the frozen cake, creating a smooth layer.

Step 6: Decorate the Cake

Get creative with your toppings! Sprinkle chocolate chips, mini chocolate chip cookies, or drizzle chocolate or caramel sauce over the top of the cake. You can even add a ring of mini cookie dough balls around the edge for extra flair.

How to Cook a Chocolate Chip Cookie Dough Ice Cream Cake: A Step-by-Step Guide

1. Crust: Press the chocolate cookie crust into the bottom of a springform pan and freeze.
2. Layer the Ice Cream and Cookie Dough: Spread half of the ice cream, add cookie dough chunks, then add the rest of the ice cream. Optionally swirl fudge or caramel sauce for added flavor.
3. Freeze: Freeze the cake for at least 4 hours, or overnight for best results.
4. Whip the Cream: Make the whipped cream topping and spread it over the frozen cake.
5. Decorate: Add your favorite toppings, from chocolate chips to mini cookies.
6. Serve and Enjoy: Remove the cake from the springform pan, slice, and serve!

Common Mistakes to Avoid

• Not Heat-Treating the Flour: Always heat-treat the flour when making edible cookie dough. Raw flour can contain bacteria, so this step is essential to making the dough safe to eat.
• Melting Ice Cream: Be careful not to let the ice cream melt completely before assembling the cake, as this can lead to a soggy cake. It should be soft enough to spread but still hold its shape.
• Not Freezing Long Enough: Allow enough time for the cake to freeze fully between layers and before serving. Rushing this step can result in uneven layers and a messy cake.

Serving and Presentation Tips

This cake is as impressive to serve as it is delicious to eat. Here’s how to make sure your Chocolate Chip Cookie Dough Ice Cream Cake looks and tastes amazing.

How to Serve Chocolate Chip Cookie Dough Ice Cream Cake:

• Let the cake sit at room temperature for 5-10 minutes before slicing to make it easier to cut through.
• Serve slices with a drizzle of chocolate or caramel sauce for extra indulgence.
• If you want to take it up a notch, serve each slice with a scoop of vanilla ice cream or whipped cream.

Presentation Ideas for Chocolate Chip Cookie Dough Ice Cream Cake:

• Chocolate Ganache Drip: Drip chocolate ganache over the top of the cake for an elegant look.
• Cookie Garnishes: Place mini chocolate chip cookies around the base or on top of the cake for a fun, decorative touch.
• Edible Cookie Dough Balls: Roll some extra cookie dough into small balls and scatter them over the whipped topping for a delicious and eye-catching garnish.

Chocolate Chip Cookie Dough Ice Cream Cake Recipe Tips

• Use a Springform Pan: A springform pan allows for easy removal of the cake, making sure it retains its shape when transferred from the freezer to the serving plate.
• Freezing Between Layers: If the ice cream starts melting as you assemble, pop the cake back in the freezer for 10-15 minutes to firm up before continuing.
• Clean Knife Between Slices: For clean, neat slices, dip your knife in hot water and wipe it dry between cuts.
• Storing Leftovers: Wrap leftover slices in plastic wrap or store them in an airtight container in the freezer for up to 1 week.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

Yes! This ice cream cake is a perfect make-ahead dessert. You can assemble the cake up to a week in advance and store it in the freezer until ready to serve.

2. How do I heat-treat flour for edible cookie dough?

To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. This kills any potential bacteria and makes the flour safe to eat raw.

3. Can I use store-bought cookie dough ice cream?

Absolutely! If you’re short on time, you can skip making the edible cookie dough and simply use store-bought chocolate chip cookie dough ice cream.

4. Can I use other flavors of ice cream?

Definitely! Feel free to customize this cake with your favorite flavors of ice cream. Chocolate, cookie dough, or even caramel swirl ice cream would all be delicious.

Conclusion

This Chocolate Chip Cookie Dough Ice Cream Cake is a decadent, refreshing dessert that combines the best of both worlds—ice cream and cookie dough! With its layers of smooth ice cream, chewy cookie dough, and a crunchy cookie crust, it's sure to be a crowd-pleaser at any gathering. Plus, it's easy to make ahead, leaving you with less stress on the day of your event. Now it's time to grab your ingredients and whip up this ultimate frozen treat—your taste buds will thank you!

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