Step 2: Soften the Ice Cream
Take the vanilla ice cream out of the freezer and let it sit for about 10 minutes so it’s soft enough to spread easily.
Step 3: Assemble the Layers
Spread half the softened ice cream over the cookie dough crust. Press bits of extra cookie dough over the ice cream layer, then drizzle with chocolate syrup. Repeat with the second layer of ice cream and top with more chocolate syrup and mini chocolate chips.
Step 4: Freeze
Place the whole cake in the freezer for at least 4–6 hours, or until fully set and firm enough to slice. Overnight is even better if you can wait that long.
Step 5: Decorate and Serve
Before serving, remove from the freezer and let it sit at room temp for 5–10 minutes to soften slightly. Add whipped cream, extra chocolate drizzle, or more cookie dough balls on top, if you like.
Pro Tips for Making the Recipe
Use a springform pan: It makes unmolding the cake way easier and gives it that clean, professional look.
Don’t skip chilling the crust: This keeps your base sturdy and helps the layers stick together.
Soften the ice cream just enough: You want it spreadable, but not melted — otherwise, it will get icy when refrozen.
Line your pan: Use parchment or plastic wrap in the bottom to lift the cake out easily for slicing.
How to Serve
Serve this beauty chilled and sliced into generous wedges. It’s great on its own, but you can absolutely dress it up:
Toppings:
Whipped cream
Hot fudge
Crushed cookies
Sprinkles
Extra cookie dough bites
Drinks to Pair:
Ice-cold milk (of course)
Coffee or espresso
Dessert wine like Moscato if you’re feeling fancy
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly with plastic wrap or place in an airtight container. It’ll keep in the freezer for up to 1 week, though it rarely lasts that long.
Freezing
This cake was made for freezing. Assemble it completely and store it tightly wrapped until you’re ready to serve.
Reheating
No reheating needed! Just let it sit for a few minutes to soften before slicing. Use a sharp knife dipped in warm water for clean cuts.
FAQs
Can I make this without a springform pan?
Yes, absolutely! You can use a regular cake pan lined with parchment paper or plastic wrap. Just be sure to leave enough overhang to lift the cake out once it’s frozen.
Is raw cookie dough safe to eat in this recipe?
Only if it’s made specifically to be edible. Regular cookie dough with raw eggs or untreated flour isn’t safe. Use store-bought edible dough or make your own with heat-treated flour and no eggs.
Can I make this gluten-free?
Definitely! Use a gluten-free edible cookie dough and pair it with your favorite gluten-free ice cream. Double-check any toppings too.
How far in advance can I make it?
You can make this cake up to 3 days ahead of time. Just keep it well-wrapped in the freezer, and it’ll be perfect when you’re ready to serve.
Final Thoughts
This Chocolate Chip Cookie Dough Ice Cream Cake is everything you want in a dessert: easy, indulgent, and guaranteed to make people swoon. Whether you’re celebrating a birthday or just need something sweet at the end of a long day, this is the cake to reach for. Give it a try — and don’t be surprised if it becomes a repeat request in your house!
