Indulge in this easy-to-make ice cream cake, featuring rich chocolate cake, creamy cookie dough ice cream, and a fluffy whipped topping. Whether for birthdays, celebrations, or just because, this decadent dessert is sure to impress with its layers of chocolatey goodness and cookie dough indulgence.
Why You’ll Love This Recipe
- No-Fuss Ice Cream Cake – Simple ingredients and easy steps make this a stress-free dessert.
- Rich & Creamy – A perfect balance of moist chocolate cake and smooth ice cream.
- Great for Any Occasion – Ideal for birthdays, holidays, or summer treats.
- Make-Ahead Friendly – Prepare in advance and freeze until ready to serve.
- Customizable – Swap flavors or add mix-ins for a unique twist.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 box chocolate cake mix (plus required eggs, oil, and water)
- 1 quart cookie dough ice cream (softened)
- 1 tub whipped topping (Cool Whip or homemade)
- 1/2 cup mini chocolate chips
- 1/4 cup chocolate syrup (optional, for drizzling)
- Crushed cookies or extra cookie dough pieces (for garnish)
Directions
- Bake the Cake – Prepare and bake the chocolate cake according to the package instructions in a round cake pan. Let cool completely.
- Prepare the Ice Cream Layer – Allow the cookie dough ice cream to soften slightly at room temperature. Spread it evenly over the cooled cake layer.
- Freeze – Place the cake in the freezer for at least 1 hour to firm up.
- Add Whipped Topping – Once firm, spread a layer of whipped topping over the ice cream.
- Decorate – Sprinkle mini chocolate chips, drizzle with chocolate syrup, and top with crushed cookies or cookie dough pieces.
- Freeze Again – Return to the freezer for another hour or until set.
- Serve & Enjoy – Let sit at room temperature for 5-10 minutes before slicing. Enjoy your delicious homemade ice cream cake!
Servings and Timing
- Servings: 8-10
- Prep Time: 15 minutes
- Bake Time: 25 minutes
- Freezing Time: 2 hours
- Total Time: 2 hours 40 minutes
Variations
- Peanut Butter Lover’s Twist – Add a layer of peanut butter between the cake and ice cream.
- Mint Chocolate Chip Version – Swap cookie dough ice cream for mint chocolate chip.
- Oreo Crunch – Use crushed Oreos instead of mini chocolate chips.
- Gluten-Free Option – Use a gluten-free cake mix.
- Extra Fudgy – Add a layer of hot fudge before freezing.
Storage/Reheating
- Freezer: Store in an airtight container for up to 1 month.
- Serving Tip: Let the cake sit at room temperature for 5-10 minutes before slicing.
FAQs
Can I use homemade cookie dough ice cream?
Yes! If you prefer homemade ice cream, just freeze it until firm before layering.
How do I prevent the cake from getting too hard?
Let it thaw slightly before cutting, and don’t over-freeze.
Can I use a different cake flavor?
Absolutely! Vanilla, brownie, or funfetti cake would also be delicious.
How do I make clean slices?
Run a knife under hot water, dry it, and slice for smooth cuts.
Can I use real cookie dough in the layers?
Yes, but make sure it’s edible, egg-free cookie dough.
What’s the best way to transport this cake?
Keep it in a freezer-safe container and transport in a cooler with ice packs.
Can I make this without whipped topping?
Yes! Use homemade whipped cream or a layer of ganache instead.
How long should I freeze it before serving?
At least 2 hours, but overnight is best for firm layers.
Can I add caramel sauce?
Yes! Drizzle caramel between the layers for extra flavor.
Is this cake good for meal prep?
Yes! It’s an excellent make-ahead dessert for parties.
Conclusion
This Easy Chocolate Cookie Dough Ice Cream Cake is a decadent, no-fuss dessert that combines rich chocolate cake, creamy cookie dough ice cream, and a light whipped topping. Perfect for birthdays, celebrations, or summer treats, it’s a guaranteed crowd-pleaser. Try it today and enjoy every delicious bite!
Print
Easy Chocolate Cookie Dough Ice Cream Cake
- Total Time: 4 hours 35 minutes
- Yield: 10–12 servings 1x
Description
Indulge in this Easy Chocolate Cookie Dough Ice Cream Cake! Featuring rich chocolate cake, creamy cookie dough ice cream, and fluffy whipped topping, this no-fuss dessert is perfect for birthdays, holidays, or any celebration.
Ingredients
- 1 (15.25 oz) box chocolate cake mix (plus ingredients listed on the box)
- 1.5 quarts (1 container) cookie dough ice cream, softened
- 1 (8 oz) tub whipped topping (Cool Whip)
- 1/2 cup mini chocolate chips
- 1/2 cup chocolate syrup (optional)
- 1/4 cup crushed cookies or extra cookie dough pieces (optional)
Instructions
- Bake the Cake:
- Prepare chocolate cake mix according to package instructions.
- Bake in a 9-inch springform pan (or two 9-inch round cake pans) at 350°F (175°C).
- Let cake cool completely.
- Layer the Ice Cream:
- If using a springform pan, keep the cake in the pan. Otherwise, line a cake pan with plastic wrap for easy removal.
- Spread softened cookie dough ice cream evenly over the cooled cake.
- Smooth the top and freeze for 2-3 hours, or until firm.
- Add Whipped Topping:
- Spread whipped topping over the ice cream layer.
- Sprinkle with mini chocolate chips and crushed cookies.
- Freeze & Serve:
- Freeze for at least 1 hour before slicing.
- Drizzle with chocolate syrup before serving.
Notes
- Make ahead: Can be frozen for up to 1 week before serving.
- Use different ice cream flavors like chocolate chip or brownie batter.
- For extra crunch, add a layer of crushed cookies between the cake and ice cream.
- Prep Time: 10 minutes
- chill time: 3-4 hours
- Cook Time: 25 minutes
- Category: Desserts
- Method: Freezing, Baking
- Cuisine: American
