Chocolate Chip Cookie Dough Ice Cream Cake

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A layered dream of fudge, cookies, and creamy ice cream

This cake is a no-bake masterpiece combining the chewy satisfaction of cookie dough, the richness of dark chocolate, and the cool delight of vanilla ice cream. It’s a dessert that brings together your favorite childhood flavors in one frozen slice.

🧾 Ingredients:

For the Chocolate Cookie Base:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup + ⅛ cup Hershey’s Special Dark Cocoa powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 2–3 tbsp milk (to bind)

For the Cookie Dough Layer:

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1¼ cups heat-treated flour (to make raw dough safe)
  • ½ cup mini chocolate chips

For the Ice Cream Layer:

  • 1½ quarts vanilla ice cream, slightly softened
    (or any flavor you love – cookie dough, chocolate, etc.)

Optional Toppings:

  • Whipped cream
  • Chocolate ganache
  • Extra cookie dough balls
  • Sprinkles or mini chips

🧁 Instructions:

1. Make the Chocolate Base

In a mixing bowl, combine flour, sugar, cocoa powder, salt, and baking soda. Add melted butter and vanilla. Stir in milk a little at a time until a dough forms. Press this mixture into the bottom of a springform pan (9-inch). Freeze for 15 minutes.

2. Prepare the Cookie Dough

Cream the butter and sugars until light. Mix in milk and vanilla. Add flour and stir until a dough forms. Fold in chocolate chips. Press this layer evenly over the chocolate crust. Return to the freezer for 15–20 minutes.

3. Add the Ice Cream Layer

Spoon softened ice cream over the cookie dough layer. Smooth the top with a spatula. Freeze the whole cake for at least 4 hours or overnight until firm.

4. Finish & Decorate

Before serving, let the cake sit at room temp for 10–15 minutes to soften slightly. Top with whipped cream, ganache drizzle, or extra cookie dough bites.

🍽️ Tips:

  • Heat-treat flour by baking it at 300°F (150°C) for 5 minutes to make raw dough safe.
  • Use parchment paper on the base for easy removal.
  • Swap vanilla ice cream for chocolate chip or fudge ripple for variety!

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