Description
There’s nothing more indulgent and satisfying than a combination of two beloved desserts—cookie dough and ice cream—layered into a decadent Chocolate Chip Cookie Dough Ice Cream Cake. Perfect for birthdays, special occasions, or simply treating yourself, this no-bake recipe is a crowd-pleaser that’s surprisingly easy to make!
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Ingredients
Scale
For the Cookie Dough Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup all-purpose flour (heat-treated, see notes)
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
For the Ice Cream Layers:
- 1.5 quarts vanilla ice cream, softened
- 1.5 quarts chocolate chip cookie dough ice cream, softened
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional mini chocolate chips, for garnish
- Chocolate sauce or hot fudge (optional)
Instructions
Step 1: Prepare the Cookie Dough Layer
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Mix in the vanilla extract and milk.
- Add the heat-treated flour and salt, stirring until combined. Fold in the mini chocolate chips.
- Press the cookie dough into the bottom of the springform pan, creating an even layer. Freeze for 20 minutes.
Step 2: Add the First Ice Cream Layer
- Spread the softened chocolate chip cookie dough ice cream over the chilled cookie dough layer, smoothing it with a spatula. Freeze for 30 minutes or until firm.
Step 3: Add the Second Ice Cream Layer
- Spread the softened vanilla ice cream over the chocolate chip cookie dough ice cream layer, smoothing it evenly. Freeze for at least 4 hours or until completely firm.
Step 4: Whip the Cream Topping
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 5: Decorate the Cake
- Remove the cake from the freezer and release it from the springform pan.
- Spread the whipped cream over the top of the cake and garnish with mini chocolate chips. Drizzle with chocolate sauce or hot fudge, if desired.
Step 6: Serve and Enjoy
- Slice the cake with a sharp knife warmed under hot water for clean cuts. Serve immediately and savor every bite!
Notes
- Soften Ice Cream Properly: Let the ice cream sit at room temperature for 5-10 minutes so it’s easy to spread but not melted.
- Heat-Treat Flour: To make the cookie dough safe to eat, bake the flour at 350°F (175°C) for 5 minutes or microwave it in 30-second intervals until it reaches 165°F (74°C).
- Freeze Between Layers: Allow each layer to freeze completely to prevent mixing and ensure clean layers.
- Prep Time: 20 minutes
- Freezing Time: 5 hours
- Cuisine: American