Description
This indulgent Chocolate Chip Cookie Dough Ice Cream Cake layers a crunchy chocolate chip cookie crust with creamy vanilla ice cream and rich chocolate chip cookie dough ice cream, topped with homemade cookie dough chunks for the ultimate dessert experience. Perfect for warm days or special celebrations, this no-bake frozen treat combines classic flavors in a delightful cake form.
Ingredients
Scale
Cookie Crust
- 1 ½ cups chocolate chip cookies (about 20 cookies), crushed
- 5 tablespoons unsalted butter, melted
Ice Cream Layers
- 1.5 quarts vanilla ice cream, softened
- 1.5 quarts chocolate chip cookie dough ice cream, softened
Cookie Dough Chunks
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup mini chocolate chips (optional)
Instructions
- Prepare the cookie crust: Combine the crushed chocolate chip cookies with the melted butter until well mixed. Press this mixture evenly into the bottom of a 9-inch springform pan. Place the pan in the freezer for about 10 minutes to allow the crust to set firmly.
- Layer vanilla ice cream: Remove the vanilla ice cream from the freezer and let it soften for 10-15 minutes to make spreading easier. Spread a smooth, even layer of softened vanilla ice cream over the chilled cookie crust. Freeze the pan for 30-45 minutes or until the vanilla ice cream is firm.
- Make cookie dough chunks: While the vanilla layer freezes, prepare the cookie dough chunks by mixing the all-purpose flour, brown sugar, granulated sugar, salt, and softened butter in a bowl until the dough is crumbly but sticks together when pressed. Stir in mini chocolate chips if using. Refrigerate the dough to keep it firm for later use.
- Layer chocolate chip cookie dough ice cream: Once the vanilla ice cream layer has set, spread the softened chocolate chip cookie dough ice cream evenly on top, smoothing the surface carefully. Return the cake to the freezer and chill for another 30-45 minutes until firm.
- Add cookie dough chunk topping: Sprinkle the prepared cookie dough chunks over the top of the set ice cream layers, gently pressing some into the ice cream to adhere.
- Final freeze: Freeze the entire ice cream cake for at least 4 hours or overnight to allow all layers to solidify fully before serving.
Notes
- Use a springform pan for easy removal of the cake.
- Allow ice cream to soften slightly at room temperature to make spreading easier.
- For best texture, chill the cookie dough chunks before topping the cake to prevent melting.
- Store leftovers covered in the freezer to maintain freshness.
- Let the cake sit at room temperature for 5-10 minutes before slicing for easier cutting.
