Oh yes, that is a next-level dessert! 🍪🍨 A chocolate chip cookie dough ice cream cake is basically layers of cookie dough, ice cream, and sometimes brownie or cake, all frozen together into one indulgent masterpiece. Here’s a solid recipe you can make at home:
Ingredients (for an 8–10 inch cake)
Cookie Dough Layer (edible, no raw eggs)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Ice Cream Layer
- About 1 liter (4 cups) of softened vanilla ice cream
Optional Chocolate Glaze / Topping
- 100g chocolate, chopped
- 2 tbsp heavy cream
- Extra mini chocolate chips or cookie dough chunks
Instructions
- Make the cookie dough layer:
- Beat butter and sugars together until creamy.
- Add milk and vanilla, mix.
- Stir in flour, salt, and chocolate chips until a dough forms.
- Press into the bottom of a springform pan or lined cake pan.
- Add ice cream:
- Soften ice cream slightly so it spreads easily.
- Spoon and spread over the cookie dough layer. Smooth the top.
- Freeze:
- Freeze for at least 4 hours, preferably overnight, until firm.
- Optional topping:
- Melt chocolate with cream and drizzle over frozen cake.
- Sprinkle extra cookie dough chunks or mini chips if you like.
- Serve:
- Let sit at room temp for 5–10 minutes before slicing so it cuts cleanly.
đź’ˇ Tips:
- Use edible cookie dough (no raw eggs) for safety.
- You can swap in chocolate ice cream or fudge swirl for extra decadence.
- Cutting with a hot knife helps get neat slices.
If you want, I can also give a quick “no-bake, ultra-easy” version that’s basically just layering store-bought cookie dough and ice cream in a pan—takes 10 minutes prep.
Do you want me to give that version too?
