There’s something magical about desserts that combine the best of multiple worlds. Imagine the rich decadence of dark chocolate cake, the creamy sweetness of cookie dough-infused ice cream, and the satisfying crunch of chocolate chips—all layered into one show-stopping dessert. Introducing the Chocolate Chip Cookie Dough Ice Cream Cake, your new go-to treat for birthdays, summer BBQs, or any day that calls for something extraordinary.
This recipe was born out of a midsummer craving for something cold and sweet but also indulgent enough to celebrate a special occasion. It brings together nostalgic flavors of homemade cookie dough and classic chocolate cake, wrapped in the chill of a frozen treat. Whether you’re hosting a party or simply indulging your inner child, this ice cream cake delivers joy in every bite.
Why You’ll Love This Recipe
This isn’t just any ice cream cake—it’s a celebration of textures and flavors. Here’s why you’ll fall in love at first slice:
- Layered Perfection: Soft, moist chocolate cake layered with creamy, tangy ice cream loaded with mini chocolate chips and edible cookie dough.
- No Ice Cream Maker Needed: The ice cream layer is whipped together with cream cheese and Cool Whip for a no-churn, ultra-smooth consistency.
- Safe-to-Eat Cookie Dough: Made without eggs and using heat-treated flour, so you can enjoy every bite worry-free.
- Showstopper Appeal: Beautifully decorated with whipped topping, chocolate chips, and an optional drizzle of chocolate sauce.
Ingredients You’ll Need
Here’s everything you need to make this irresistible dessert, broken down into its three decadent layers and decorative touches.
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
For the Eggless Cookie Dough:
- 6 tbsp butter, softened
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup flour (heat-treated to kill bacteria)
- 1–2 tsp milk
- 1/2 cup mini chocolate chips
For the Ice Cream Layer:
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/8 cup milk
- 2 tsp vanilla extract
- 8 oz Cool Whip (or homemade whipped cream)
- 1/2 cup mini chocolate chips
- Cookie dough balls (from above)
For Decoration:
- 4–8 oz Cool Whip for icing
- Additional mini chocolate chips for topping
- Chocolate sauce (optional but highly recommended)
How to Make Chocolate Chip Cookie Dough Ice Cream Cake
Ready to get started? Follow these step-by-step instructions to create your new favorite dessert.
Step 1: Bake the Perfect Chocolate Cake
A moist chocolate cake forms the foundation for this frozen delight. Here’s how to make it:
- Preheat your oven to 300°F (150°C).
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and baking soda.
- Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
- Carefully stir in the boiling water. The batter will be thin—this ensures a moist texture.
- Pour the batter evenly into two greased and floured 8-inch round cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely, then level the tops if needed for layering.
💡 Pro Tip: For even baking, tap your pans gently on the counter to remove air bubbles before placing them in the oven.
Step 2: Make the Eggless Cookie Dough
This egg-free cookie dough is perfectly safe to eat raw and adds chewy, chocolatey bites to the ice cream layer.
- Cream together the butter and brown sugar until light and fluffy.
- Add the vanilla extract and stir to combine.
- Gradually mix in the heat-treated flour. Add milk as needed until the dough reaches a pliable, cookie-dough-like consistency.
- Fold in the mini chocolate chips.
- Form into small balls and refrigerate until firm.
🧁 Why Heat-Treat Flour? Raw flour can harbor bacteria. Simply microwave it in a bowl for about 1 minute, stirring every 15 seconds, or bake at 350°F for 5 minutes.
Step 3: Prepare the Ice Cream Layer
This creamy layer is the heart of the cake and requires no ice cream machine.
- In a large bowl, whip the cream cheese until smooth.
- Add the brown sugar, milk, and vanilla extract. Mix until fully combined.
- Gently fold in the Cool Whip to keep the mixture light and fluffy.
- Stir in the mini chocolate chips and chilled cookie dough balls.
🍨 Optional Add-In: For a flavor boost, fold in a few crushed chocolate chip cookies or a spoonful of peanut butter swirls.
Step 4: Assemble the Ice Cream Cake
Time to layer up!
- Line a springform pan with parchment paper to make removing the cake easier.
- Place one layer of the chocolate cake in the bottom of the pan.
- Spread half of the ice cream mixture evenly over the cake. Freeze until firm (about 1–2 hours).
- Add the second cake layer on top of the frozen ice cream.
- Spread the remaining ice cream mixture over the second cake layer. Freeze until fully set (another 2–3 hours or overnight).
❄️ Tip: Cover the cake with plastic wrap during freezing to prevent ice crystals from forming.
Step 5: Decorate Your Masterpiece
Bring your creation to life with a final touch of elegance and indulgence.
- Remove the frozen cake from the springform pan and place it on a serving platter.
- Use Cool Whip to ice the top and sides of the cake.
- Sprinkle generously with mini chocolate chips.
- Drizzle chocolate sauce over the top for added flair and flavor.
🎉 Presentation Tip: Top with extra cookie dough bites or chocolate curls for a bakery-style look.
Serving and Storage Tips
- Serving: Let the cake sit at room temperature for 10–15 minutes before slicing to make cutting easier.
- Storage: Keep any leftovers in the freezer, tightly covered, for up to one week.
- Make-Ahead Friendly: Assemble the cake the day before your event to save time and let the flavors meld beautifully.
FAQs About Chocolate Chip Cookie Dough Ice Cream Cake
Can I use store-bought cookie dough?
Only if it’s specifically labeled safe to eat raw. Many brands now offer edible cookie dough, but making it from scratch ensures the best flavor and texture.
Can I make this gluten-free?
Absolutely! Use a 1-to-1 gluten-free flour blend in both the cake and cookie dough. Double-check all ingredients for gluten traces.
Can I substitute Cool Whip with real whipped cream?
Yes! Use about 3 cups of homemade whipped cream (heavy cream + powdered sugar) in place of Cool Whip for a more natural option.
Why This Cake is Worth the Effort
There’s no denying it—this cake takes a little planning and patience. But every step leads to a slice of pure happiness. From the chewy cookie dough bites to the creamy ice cream and rich chocolate cake, it’s a dessert that speaks to your inner child and satisfies every adult craving.
Whether you’re celebrating a birthday, a holiday, or just the joy of making it through the week, this Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate way to treat yourself and your loved ones.
Final Thoughts and Share-Worthy Moments
This cake isn’t just a recipe—it’s a centerpiece. It’s a dessert people talk about, take pictures of, and request again and again. When you serve it, you’re not just offering dessert—you’re offering a memory.
If you loved this recipe, don’t forget to share it with your friends, pin it on Pinterest, or tag us on Instagram with your creation. Let the world see your delicious masterpiece!