Chocolate Chip Cookie Dough Ice Cream Cake

Why You’ll Love This Recipe

I enjoy this recipe because it’s easy to assemble and doesn’t require turning on the oven. I like how the textures layer together, from smooth ice cream to crunchy cookies and chewy cookie dough. It’s fun to make ahead and always feels like a crowd-pleasing treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups chocolate chip cookie dough, cut into small chunks
1 quart vanilla ice cream, softened
1 cup chocolate chips
1 cup crushed chocolate sandwich cookies
1/2 cup caramel sauce
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions

I start by lining a 9-inch springform pan with parchment paper, leaving enough overhang to lift the cake out later. I spread half of the softened vanilla ice cream evenly into the bottom of the pan.

I sprinkle half of the cookie dough chunks and chocolate chips over the ice cream, then add an even layer of crushed chocolate sandwich cookies. I drizzle the caramel sauce over the cookie layer, making sure it’s spread across the surface.

I gently spread the remaining ice cream on top, smoothing it out evenly. I cover the pan and freeze it for at least four hours, or until completely firm.

Before serving, I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. I remove the cake from the pan using the parchment paper, spread the whipped cream on top, and garnish with extra cookie dough chunks or chocolate chips if I want it to look extra special. I slice and serve immediately.

Servings and Timing

I usually get about 8 servings from this ice cream cake. Prep time is around 20 minutes, with no cooking time, and about 4 hours of freezing, for a total time of roughly 4 hours and 20 minutes.

Variations

I sometimes swap vanilla ice cream for chocolate or cookie dough ice cream for an even richer flavor. When I want extra crunch, I add chopped nuts between the layers. I also like drizzling chocolate sauce instead of caramel for a different twist.

Storage/Reheating

I store this ice cream cake tightly wrapped in the freezer for up to one week. I let it sit at room temperature for a few minutes before slicing so it’s easier to cut cleanly.

FAQs

Can I make this cake ahead of time?

I often make it the day before serving, and I find the layers hold together even better overnight.

Do I need a springform pan?

I prefer a springform pan for easy removal, but I can also use a deep cake pan lined well with parchment paper.

Can I use store-bought cookie dough?

I usually use store-bought cookie dough made to be eaten raw, which works perfectly here.

How do I get clean slices?

I dip a sharp knife in warm water, wipe it dry, and slice for neat edges.

Can I skip the whipped cream topping?

I can skip it, but I like how it adds a light, creamy contrast to the rich ice cream layers.

Conclusion

I find this chocolate chip cookie dough ice cream cake to be a fun, indulgent dessert that’s perfect for birthdays, parties, or anytime I want something sweet and frozen. Whenever I need a no-bake dessert that still feels impressive, this is one I love to make.

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