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Delightful Chocolate Chip Cookie Dough Ice Cream Cake Recipe

Delightful Chocolate Chip Cookie Dough Ice Cream Cake Recipe


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4.7 from 25 reviews

  • Total Time: 5 hours 15 minutes
  • Yield: 12 1x

Description

Homemade chocolate chip cookie dough ice cream cake blends classic dessert favorites into one irresistible treat. Cool layers of creamy ice cream and crumbly cookie chunks promise sweet indulgence you’ll savor with pure delight.


Ingredients

Scale

Chocolate Base:

  • 1.5 quarts vanilla ice cream, softened
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Main Dry Ingredients:

  • 24 chocolate sandwich cookies (like Oreos)
  • 1 cup all-purpose flour (heat-treated)
  • 1/2 cup mini chocolate chips
  • 1/2 cup mini chocolate chips

Baking and Flavor Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Transform chocolate sandwich cookies into fine, uniform crumbs using a food processor.
  2. Blend cookie crumbs with melted butter until thoroughly incorporated.
  3. Firmly press the crumb mixture into the base of a 9-inch springform pan, ensuring an even layer.
  4. Chill the crust in the freezer for 15 minutes to solidify.
  5. Cream butter with brown and granulated sugars until light and fluffy.
  6. Incorporate milk and vanilla extract into the sugar mixture.
  7. Gradually blend heat-treated flour into the mixture until smooth.
  8. Gently fold mini chocolate chips into the cookie dough, creating a speckled texture.
  9. Soften vanilla ice cream at room temperature for easy mixing.
  10. Fold mini chocolate chips into the softened ice cream.
  11. Carefully integrate small chunks of prepared cookie dough throughout the ice cream.
  12. Spread the ice cream and cookie dough mixture evenly over the frozen crust.
  13. Freeze the cake for 4 hours or until completely solid.
  14. Warm heavy cream in a saucepan until it reaches a gentle simmer.
  15. Pour hot cream over chocolate chips in a separate bowl.
  16. Allow the mixture to rest for one minute, then stir until achieving a silky, smooth ganache.
  17. Let the ganache cool slightly to thicken.
  18. Drizzle and spread the cooled fudge topping uniformly across the frozen cake.
  19. Return the cake to the freezer for an additional 30 minutes to set the topping.
  20. Carefully release the cake from the springform pan.
  21. Slice and serve with a dollop of whipped cream and extra cookie dough balls for garnish.

Notes

  • Swap regular flour with gluten-free flour blend for a celiac-friendly version.
  • Heat-treat flour thoroughly to eliminate potential bacteria risks when using raw flour.
  • Chill the springform pan before pressing cookie crust for a more stable base.
  • Use room temperature ingredients to ensure smoother mixing and better texture of cookie dough and ice cream layers.
  • Prep Time: 30 minutes
  • Cook Time: 4 hours 45 minutes
  • Category: Desserts
  • Method: Freezing
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 430 kcal
  • Sugar: 38 g
  • Sodium: 120 mg
  • Fat: 24 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 52 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 60 mg