Introduction
Combining two iconic desserts — edible cookie dough and creamy ice cream — this Chocolate Chip Cookie Dough Ice Cream Cake is dessert perfection! With layers of rich ice cream, chunks of cookie dough, and buttery cookie crunch, this no‑bake cake is ideal for birthdays, holidays, or anytime you want something truly indulgent. It’s easy to assemble, shows beautifully, and disappears fast!
Below you’ll find the complete ingredient list, simple step‑by‑step instructions, smart serving and storage tips, fun variations, and helpful FAQs to make this dessert with confidence.
Ingredients
Cookie Dough (Edible)
- 1 cup all‑purpose flour (heat‑treated)
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
- Pinch of salt
Ice Cream Cake Layers
- 1½ quarts vanilla ice cream (softened)
- 1½ quarts chocolate ice cream (softened)
- 1 cup crushed chocolate sandwich cookies or graham crackers
- 1 cup hot fudge or chocolate sauce (warmed slightly)
Instructions
- Heat‑treat the flour: To make the cookie dough edible, spread flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes. Let cool.
- Make the cookie dough: In a bowl, beat butter, brown sugar, and granulated sugar until creamy. Mix in milk, vanilla, heat‑treated flour, salt, and mini chocolate chips until soft dough forms. Set aside.
- Prepare pan: Line a 9×13″ cake pan with plastic wrap, leaving extra hanging over edges for easy removal.
- First ice cream layer: Spread softened vanilla ice cream evenly over the bottom of the prepared pan. Smooth with a spatula.
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