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Chocolate Chip Cookie Dough Ice Cream Cake

Chocolate Chip Cookie Dough Ice Cream Cake

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Dive into indulgence with this show-stopping Chocolate Chip Cookie Dough Ice Cream Cake! With layers of moist chocolate cake, creamy cookie dough ice cream, and fluffy whipped topping, it’s the ultimate dessert for special occasions—or just because you deserve a treat.

Why You’ll Love This Recipe

  • Layers of Delight: Combines rich chocolate cake, creamy ice cream, and cookie dough for the perfect treat.
  • Decadent and Fun: Cookie dough lovers will be thrilled with the eggless, edible dough chunks throughout.
  • Great for Celebrations: This cake makes a stunning centerpiece for any party or gathering.
  • Customizable: Swap flavors or add toppings to make it your own.
  • No Fancy Tools Needed: A springform pan and your freezer are all you need!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the 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

For the Eggless Cookie Dough

  • 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

For the Ice Cream

  • 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

Additional

  • 4–8 oz Cool Whip for icing
  • Mini chocolate chips for decorating
  • Chocolate sauce (optional)

Directions

Step 1: Bake the Chocolate Cake

  1. Preheat oven to 300°F (150°C). Grease and line two 8-inch cake pans.
  2. In a large bowl, mix flour, sugar, cocoa powder, and baking soda.
  3. Blend in the egg, buttermilk, vegetable oil, and vanilla extract. Gradually add boiling water and mix until smooth.
  4. Divide batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
  5. Cool completely, leveling the tops if necessary.

Step 2: Prepare the Eggless Cookie Dough

  1. Cream butter and brown sugar until smooth.
  2. Mix in vanilla extract, then gradually add heat-treated flour. Adjust with milk to achieve desired consistency.
  3. Fold in mini chocolate chips and chill.

Step 3: Make the Ice Cream

  1. Beat cream cheese, brown sugar, milk, and vanilla extract until smooth.
  2. Fold in Cool Whip and mini chocolate chips.
  3. Mix in chilled cookie dough balls.

Step 4: Assemble the Cake

  1. Line a springform pan with parchment paper.
  2. Place one cake layer in the pan. Spread half of the ice cream mixture on top.
  3. Add the second cake layer and top with remaining ice cream mixture.
  4. Freeze for 2–3 hours until firm.

Step 5: Decorate

  1. Remove the cake from the pan and frost with Cool Whip.
  2. Decorate with mini chocolate chips and drizzle with chocolate sauce if desired.

Step 6: Serve

  1. Let the cake sit at room temperature for a few minutes before slicing. Enjoy!

Servings and Timing

  • Servings: 10
  • Prep Time: 30 minutes
  • Cooking Time: 30 minutes
  • Total Time: 3 hours

Variations

  • Flavor Swaps: Use peanut butter cookie dough or mint chocolate chip ice cream for a twist.
  • Extra Toppings: Add crushed cookies, sprinkles, or caramel drizzle.
  • Simplified Version: Use store-bought cake or ice cream for a quick assembly.
  • Gluten-Free: Substitute gluten-free flour in the cake and cookie dough.

Storage

  • Freezer: Store leftover cake in an airtight container in the freezer for up to 1 week.
  • Thawing: Let the cake sit at room temperature for 10–15 minutes before serving.

FAQs

1. Can I use a different type of cake?

Yes! Vanilla, brownie, or even store-bought cake layers work well.

2. How do I heat-treat flour?

Spread flour on a baking sheet and bake at 350°F for 5 minutes, or microwave in 30-second intervals until it reaches 165°F.

3. Can I use pre-made cookie dough?

Yes, but ensure it’s labeled as edible and egg-free.

4. What if I don’t have a springform pan?

Use a regular 8-inch pan lined with parchment paper for easy removal.

5. Can I make this ahead of time?

Absolutely! Assemble and freeze the cake up to 3 days in advance.

6. Can I use homemade whipped cream instead of Cool Whip?

Yes, use stabilized whipped cream for the best results.

7. How do I keep the ice cream layer soft?

Let the cake sit at room temperature for a few minutes before slicing.

8. Can I omit the chocolate sauce?

Of course! The cake is delicious with or without it.

9. What other decorations can I use?

Try adding fresh fruit, crushed candies, or colorful sprinkles.

10. Is this cake suitable for kids?

Yes! Just ensure any toppings (like chocolate chips or sauce) are age-appropriate.

Conclusion

Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate indulgence for dessert lovers. With its creamy layers and playful textures, this cake is sure to impress at birthdays, holidays, or any celebration. Give it a try and savor the perfect blend of cake, cookie dough, and ice cream!

Print
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Chocolate Chip Cookie Dough Ice Cream Cake

Chocolate Chip Cookie Dough Ice Cream Cake

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  • Author: fella
  • Prep Time: 30min
  • Cook Time: 30min
  • Total Time: 3 hours
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking and Freezing
  • Cuisine: American
Print Recipe

Description

Satisfy your sweet tooth with this Chocolate Chip Cookie Dough Ice Cream Cake! Layers of chocolate cake, creamy cookie dough ice cream, and fluffy whipped topping make it a show-stopping dessert.

Ingredients

Scale

For the 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

For the Eggless Cookie Dough:

  • 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

For the Ice Cream:

  • 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

Additional:

  • 4–8 oz Cool Whip, for icing
  • Mini chocolate chips, for decorating
  • Chocolate sauce, optional

Instructions

1. Bake the Chocolate Cake

  1. Preheat oven to 300°F (150°C).
  2. In a large bowl, mix flour, sugar, cocoa powder, and baking soda.
  3. Blend in the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Stir in boiling water gradually.
  5. Pour batter evenly into two 8-inch cake pans.
  6. Bake for 25-30 minutes, or until a toothpick comes out clean.
  7. Cool cakes completely, leveling the tops if necessary.

2. Prepare the Eggless Cookie Dough

  1. Cream together butter and brown sugar until smooth.
  2. Mix in vanilla extract.
  3. Gradually add heat-treated flour, adjusting with milk for consistency.
  4. Stir in mini chocolate chips and chill the dough.

3. Make the Ice Cream

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

4. Assemble the Cake

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

5. Decorate

  1. Remove the cake from the springform pan.
  2. Frost with Cool Whip and decorate with mini chocolate chips.
  3. Drizzle with chocolate sauce, if desired.

6. Serve

  1. Allow the cake to sit at room temperature for a few minutes before slicing.
  2. Serve and enjoy this indulgent treat!

Nutrition

  • Calories: 350 kcal per serving

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