Name: Chocolate Chip Cookie Dough Ice Cream Cake
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup mini chocolate chips (for cookie dough); 1 quart vanilla ice cream, softened; 1/2 cup mini chocolate chips (to fold into ice cream)

I absolutely love combining two classic treats into one indulgent dessert — this Chocolate Chip Cookie Dough Ice Cream Cake layers rich, creamy vanilla ice cream with chunks of homemade cookie dough and bits of chocolate chips, all nestled between soft cookie layers. It’s the perfect crowd-pleaser for any celebration or whenever I want a decadent treat.

Why You’ll Love This Recipe

I find this ice cream cake irresistible because it combines the best of both worlds: the chewy, sweet cookie dough and the smooth, cold ice cream. The texture contrast and flavors create a delightful experience that feels special yet simple to make. Plus, it’s easy to customize with different ice cream flavors or add-ins if I want to switch things up. This recipe always gets rave reviews from friends and family!

ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup mini chocolate chips (for cookie dough)
1 quart vanilla ice cream, softened
1/2 cup mini chocolate chips (to fold into ice cream)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and fluffy. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet, mixing until just combined. Stir in 1 cup of mini chocolate chips.
Divide the cookie dough evenly between the prepared pans and press it into an even layer. Bake for 12-15 minutes or until the edges are golden but the center is still soft. Allow to cool completely.
Once cooled, remove one cookie layer from the pan and place it on a serving plate. Spread half the softened vanilla ice cream over the cookie layer. Sprinkle half the mini chocolate chips on top.
Add the second cookie layer on top and spread the remaining ice cream over it. Sprinkle the remaining mini chocolate chips.
Freeze the assembled cake for at least 4 hours, preferably overnight, to let it set fully.
Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly for easier slicing.

Servings and timing

This cake serves about 8-10 people. Preparation takes around 30 minutes, baking about 15 minutes, and freezing requires at least 4 hours. Planning ahead is key for the best results.

Variations

I sometimes like to swap the vanilla ice cream for chocolate or cookie dough flavored ice cream for extra richness. Adding a drizzle of caramel or chocolate sauce on top before freezing adds an extra layer of indulgence. For a nutty twist, I fold chopped walnuts or pecans into the cookie dough. If I want a gluten-free version, I use a gluten-free flour blend and ensure the cookie dough ingredients fit my dietary needs.

storage/reheating

I store this cake covered tightly with plastic wrap or in an airtight container in the freezer. It stays fresh for up to one week. There’s no reheating involved—just allow it to soften slightly at room temperature before slicing and serving for the best texture.

FAQs

Can I make this ice cream cake ahead of time?

Absolutely! In fact, I recommend assembling it at least a day before to give it enough time to freeze and set properly.

Can I use store-bought cookie dough instead of homemade?

Yes, you can use store-bought cookie dough to save time. Just bake it in the same way and assemble as directed.

What if I don’t have round cake pans?

You can use any similarly sized baking dish or even a loaf pan. Just adjust the cookie dough thickness accordingly and layer the ice cream carefully.

How do I prevent the ice cream from melting while assembling?

Make sure the ice cream is just softened enough to spread easily but not melted. Working quickly and keeping the ice cream cold helps.

Can I use other types of ice cream?

Definitely! This recipe is flexible. I’ve tried chocolate, mint chocolate chip, and even peanut butter ice cream, all with great results.

Conclusion

I love how this Chocolate Chip Cookie Dough Ice Cream Cake feels like a party in every bite—combining creamy, chewy, and crunchy textures with classic flavors. It’s perfect for birthdays, summer gatherings, or anytime I want a show-stopping dessert with minimal fuss. Once I tried it, it quickly became a favorite go-to treat!

Chocolate Chip Cookie Dough Ice Cream Cake