Ohhh that’s a decadent one! Here’s a full recipe for a Chocolate Chip Cookie Dough Ice Cream Cake – creamy ice cream layered with chewy cookie dough bites and topped with chocolate goodness.
🍪 Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients:
For the cookie dough layer (egg-free, safe to eat):
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½ cup unsalted butter, softened
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½ cup brown sugar
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¼ cup white sugar
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2 tbsp milk
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1 tsp vanilla extract
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1 cup all-purpose flour (heat-treated – see note below)
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½ tsp salt
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1 cup mini chocolate chips
For the cake assembly:
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1 package chocolate sandwich cookies (like Oreos), crushed
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¼ cup melted butter (for crust)
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1.5 quarts vanilla ice cream (softened a little for easy spreading)
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1 cup hot fudge sauce (slightly warmed)
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Whipped cream, extra cookie dough bites, and chocolate chips (for topping)
Instructions:
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Make the cookie dough:
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In a bowl, cream butter and sugars. Stir in milk and vanilla.
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Add flour and salt, mix until combined. Fold in mini chocolate chips.
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Roll into small bite-sized balls and freeze while you prepare the cake.
⚠️ Heat-treat flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5–6 minutes to make it safe to eat raw.
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Prepare the crust:
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Mix crushed cookies with melted butter.
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Press firmly into the bottom of a springform pan. Freeze 10 minutes.
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Assemble the cake:
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Spread half of the softened ice cream over the cookie crust.
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Sprinkle a layer of frozen cookie dough bites.
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Drizzle with half of the fudge sauce.
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Repeat with the remaining ice cream, cookie dough, and fudge.
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Smooth the top and freeze for at least 4 hours (overnight is best).
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Finish & serve:
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Before serving, top with whipped cream, extra cookie dough bites, and a drizzle of fudge sauce.
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Let sit at room temp for 5 minutes before slicing for easier cutting.
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