Cookie Dough Ice Cream Cake Recipe (SUPER Yummy)

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Cookie dough ice cream cake is a decadent way to enjoy cookie dough, cake, and ice cream all at the same time! Though cakes like these tend to take quite a few steps, the end results are totally worth it. You’ll only need a few supplies, along with several ingredients to make the most fantastic ice cream cake recipe you’ve ever tasted, guaranteed.

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So, how should you go about making this chocolate chip cookie dough ice cream cake? I’m so glad you asked! Stay tuned for the ins and outs of this delicious recipe, and stay tuned until the end because I’m going to offer a few tricks and tips to ensure your cookie dough ice cream cake turns out perfect every time. Let’s dig in!

Cookie Dough Ice Cream Cake Recipe (easy And Yummy)

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Cookie Dough Ice Cream Cake Recipe

Below are the steps to this process, as well as the equipment you’ll need to make it happen. Enjoy!

  • Author: Anna
  • Prep Time: 26 hrs 40 mins
  • Cook Time: 37 mins
  • Total Time: 27 hrs 17 mins
  • Yield: 1 cake 1x
  • Category: dessert

Ingredients

Scale

Equipment

  • Two 9-inch cake pans (also known as “springform pan”)
  • Two 8-inch cake pans (also known as “springform pan”)
  • Cake board (for presentation and decorating the cake)
  • Mixing bowls
  • Off-set spatula
  • Foil
  • Parchment paper
  • Plastic wrap
  • Optional pastry bag (for piping whipped cream and chocolate sauce)

Vanilla Cake

  • 1 1/3 cup all-purpose flour
  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 4 tablespoons of butter, melted then cooled
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup milk
  • Olive oil, for greasing pans

Ice Cream

  • At least 1.5 quarts of cookie dough ice cream
  • 3/4 cup heat-treated all-purpose flour
  • 1/4 cup butter, room temperature
  • 1/8 teaspoon salt
  • 1/4 cup+ 2 tablespoons brown sugar, packed
  • 1 tablespoon milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup rough chopped dark chocolate (or traditional miniature chocolate chips)

Whipped Cream

  • 3 cups heavy cream
  • 6 tablespoons confectioners’ sugar
  • 3 teaspoons vanilla extract

Chocolate Sauce (optional)

  • 1 cup chopped dark chocolate
  • 1 cup heavy cream

Instructions

Vanilla Cake Recipe

  1. Start by preheating your oven to 350 degrees Fahrenheit.
  2. Lightly coat each cake pan with olive oil using a paper towel. Line with parchment paper and oil again. You can alternatively use cooking spray here for less mess.
  3. In a mixing bowl add flour, sugar, baking powder, baking soda, and sea salt. Whisk until combined.
  4. In a separate bowl, beat your eggs and add your melted butter (only after it has cooled). Include your vanilla extract along with your milk and mix until well incorporated.
  5. Combine your wet ingredients with your dry ingredients and whisk thoroughly. Allow to sit for 5 minutes. It’s okay if the cake batter appears a bit liquidy at this point.
  6. Evenly distribute your cake batter into your two lined cake pans.
  7. Place in the oven and bake for around 21-26 minutes, depending on your oven. Rotate the two pans if needed to ensure even baking. Be sure to check it around the 19-minute mark to ensure it isn’t burning. Use a toothpick to determine whether or not it is done; the toothpick should come out clean after being inserted.
  8. Allow the cakes to cool completely.
  9. Turn them out of their cake pans, wrap them, put them in freezer bags, and place them in the freezer. Allow the two cake layers to freeze overnight.

Ice Cream Layer

  1. While the cake layers are freezing, you’ll want to prepare your cookie dough ice cream. First, you’ll want to allow the ice cream to sit and soften. You can allow your ice cream soften in about 20-30 minutes by just leaving it to sit on your counter.
  2. As your ice cream is softening, use foil to line the bottom of an 8-inch cake pan.
  3. Use a rubber spatula to carefully smooth your now softened ice cream into the foil lined cake pan.
  4. Wrap carefully with plastic wrap and place into your freezer on a level surface. Keep frozen until it is ready to use, preferably overnight.
  1. Before making your edible cookie dough, remember that you must heat treat the flour before using.
  2. To do this, preheat your oven to 350 degrees Fahrenheit (FC). Sift your flour evenly over a lined baking sheet and bake for approximately 7-10 minutes (be careful not to burn).
  3. Remove the flour from the oven and allow it to cool completely.
  4. Once the flour has completely cooled down, set it aside.
  5. Cream together your butter and brown sugar until it becomes a thick, fluffy, and pale consistency. If there is too little butter and sugar to use a hand mixer, you may choose to stir it by hand, though you won’t achieve as fluffy of results.
  6. To this, add your vanilla extract along with your maple syrup.
  7. Sift in your heat-treated flour and salt. Mix.
  8. Add a tablespoon of milk to help the dough achieve the right consistency.
  9. Chop your dark chocolate (if using) or dump in your miniature chocolate chips. Stir until just combined.
  10. Add parchment paper to the bottom of an 8-inch cake pan and gently press 80% of your cookie dough into the pan until it forms an even layer. This works as your cookie dough crust for your ice cream cake. Roll the other 20% of your cookie dough into the same or different sized balls. You’ll use these later to decorate your cake.
  11. Chill both the cake pan cookie dough layer and the cookie dough balls in the fridge until firm (usually a little over an hour).

Whipped Cream

  1. Before you are ready to assemble your cake, make your whipped cream.
  2. To do this, start with a clean mixing bowl. Pour your heavy whipping cream into the bowl and beat with a hand mixer until the mixture begins to thicken.
  3. Once the mixture begins to thicken slightly add your powdered sugar along with the vanilla extract. Continue beating until stiff peaks form.
  4. Cover with plastic wrap while still in the bowl, and chill in the fridge until ready for use.

Chocolate Sauce

  1. Gently heat your heavy cream in a saucepan until you see steam emitting from the surface. Be careful not to burn or scald the milk.
  2. Roughly chop your dark chocolate or simply pour 1 cup of chocolate chips into a bowl.
  3. Pour your warm heavy cream over top of the chocolate.
  4. Stir the two together until it forms a smooth sauce. If the sauce appears too runny, add a bit more chocolate. Otherwise, allowing it to sit for a bit may cause it to thicken slightly.
  5. Reheat by placing in the microwave at 10-15 second intervals to help make the sauce smooth again.
  6. Allow the sauce to cool completely before using it to decorate your cake.
  1. Use a rubber spatula to place a small amount of whipped cream on your cake board.
  2. Remove your cake layers from the freezer. Take the first one and lay it on top of the whipped cream covered cake board.
  3. Use your rubber spatula to smooth approximately 1 cup of whipped cream over the cake layer.
  4. Remove your cookie dough layer from the fridge. Place it on top of the cake layer. Use whipped cream to fill in the edges where the might be gaps between the cake the cookie dough layer. Smooth with an off-set spatula if you have one, or use a knife.
  5. Moving quickly, remove the ice cream pan from the freezer. Carefully lift this layer and place it on top of the cookie dough layer.
  6. Swiftly flip the last cake layer upside down (bottom up) and place on top of the cookie dough vanilla ice cream.
  7. Use your off-set spatula to smooth more whipped cream over the entire cake. Again, work quickly to ensure the ice cream layer doesn’t begin to melt.
  8. Use your chocolate in whatever way you choose to decorate your cake. Allow it to drip slightly over the edges of the cake for a luxuriously decadent look.
  9. Then, take your extra cookie dough balls to decorate the top of the cake.
  10. Wrap the cake and freeze for about 30 minutes to ensure everything sets.
  11. If too firm upon retrieval from the freezer, allow about 10 minutes before slicing in.

Notes

  • Intermittently freeze your cake, or be sure to move VERY quickly to avoid the ice cream melting and ruining the cake.
  • Use an ice cream of your choosing in this recipe. You could totally use a unique flavor like chocolate to change things up a bit. You can also use dairy free ice cream if you wish or other alternatives as well.
  • You could alternatively break the cookie dough apart and spread it over your cake before layering on the ice cream and the final cake layer at the very end.

Keywords: cookie dough ice cream cake

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Ready to learn how to make your own cookie dough ice cream cake at home?

Below are the steps to this process, as well as the equipment you’ll need to make it happen. Enjoy!

Equipment

  • Two 9-inch cake pans (also known as “springform pan”)
  • Two 8-inch cake pans (also known as “springform pan”)
  • Cake board (for presentation and decorating the cake)
  • Mixing bowls
  • Off-set spatula
  • Foil
  • Parchment paper
  • Plastic wrap
  • Optional pastry bag (for piping whipped cream and chocolate sauce)

Ingredients

Vanilla Cake

  • 1 1/3 cup all-purpose flour
  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 4 tablespoons of butter, melted then cooled
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup milk
  • Olive oil, for greasing pans

Ice Cream

  • At least 1.5 quarts of cookie dough ice cream
  • 3/4 cup heat-treated all-purpose flour
  • 1/4 cup butter, room temperature
  • 1/8 teaspoon salt
  • 1/4 cup+ 2 tablespoons brown sugar, packed
  • 1 tablespoon milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup rough chopped dark chocolate (or traditional miniature chocolate chips)

Whipped Cream

  • 3 cups heavy cream
  • 6 tablespoons confectioners’ sugar
  • 3 teaspoons vanilla extract

Chocolate Sauce (optional)

  • 1 cup chopped dark chocolate
  • 1 cup heavy cream

Vanilla Cake Recipe

  1. Start by preheating your oven to 350 degrees Fahrenheit.
  2. Lightly coat each cake pan with olive oil using a paper towel. Line with parchment paper and oil again. (You can alternatively use cooking spray here for less mess.)
  3. In a mixing bowl add flour, sugar, baking powder, baking soda, and sea salt. Whisk until combined.
  4. In a separate bowl, beat your eggs and add your melted butter (only after it has cooled). Include your vanilla extract along with your milk and mix until well incorporated.
  5. Combine your wet ingredients with your dry ingredients and whisk thoroughly. Allow to sit for 5 minutes. It’s okay if the cake batter appears a bit liquidy at this point.
  6. Evenly distribute your cake batter into your two lined cake pans.
  7. Place in the oven and bake for around 21-26 minutes, depending on your oven. Rotate the two pans if needed to ensure even baking. Be sure to check it around the 19-minute mark to ensure it isn’t burning. Use a toothpick to determine whether or not it is done; the toothpick should come out clean after being inserted.
  8. Allow the cakes to cool completely.
  9. Turn them out of their cake pans, wrap them, put them in freezer bags, and place them in the freezer. Allow the two cake layers to freeze overnight.

Ice Cream Layer

  1. While the cake layers are freezing, you’ll want to prepare your cookie dough ice cream. First, you’ll want to allow the ice cream to sit and soften. You can allow your ice cream soften in about 20-30 minutes by just leaving it to sit on your counter.
  2. As your ice cream is softening, use foil to line the bottom of an 8-inch cake pan.
  3. Use a rubber spatula to carefully smooth your now softened ice cream into the foil lined cake pan.
  4. Wrap carefully with plastic wrap and place into your freezer on a level surface. Keep frozen until it is ready to use, preferably overnight.
  1. Before making your edible cookie dough, remember that you must heat treat the flour before using.
  2. To do this, preheat your oven to 350 degrees Fahrenheit (FC). Sift your flour evenly over a lined baking sheet and bake for approximately 7-10 minutes (be careful not to burn).
  3. Remove the flour from the oven and allow it to cool completely.
  4. Once the flour has completely cooled down, set it aside.
  5. Cream together your butter and brown sugar until it becomes a thick, fluffy, and pale consistency. (If there is too little butter and sugar to use a hand mixer, you may choose to stir it by hand, though you won’t achieve as fluffy of results.)
  6. To this, add your vanilla extract along with your maple syrup.
  7. Sift in your heat-treated flour and salt. Mix.
  8. Add a tablespoon of milk to help the dough achieve the right consistency.
  9. Chop your dark chocolate (if using) or dump in your miniature chocolate chips. Stir until just combined.
  10. Add parchment paper to the bottom of an 8-inch cake pan and gently press 80% of your cookie dough into the pan until it forms an even layer. This works as your cookie dough crust for your ice cream cake. Roll the other 20% of your cookie dough into the same or different sized balls. You’ll use these later to decorate your cake.
  11. Chill both the cake pan cookie dough layer and the cookie dough balls in the fridge until firm (usually a little over an hour).

Whipped Cream

  1. Before you are ready to assemble your cake, make your whipped cream.
  2. To do this, start with a clean mixing bowl. Pour your heavy whipping cream into the bowl and beat with a hand mixer until the mixture begins to thicken.
  3. Once the mixture begins to thicken slightly add your powdered sugar along with the vanilla extract. Continue beating until stiff peaks form.
  4. Cover with plastic wrap while still in the bowl, and chill in the fridge until ready for use.

Chocolate Sauce

  1. Gently heat your heavy cream in a saucepan until you see steam emitting from the surface. Be careful not to burn or scald the milk.
  2. Roughly chop your dark chocolate or simply pour 1 cup of chocolate chips into a bowl.
  3. Pour your warm heavy cream over top of the chocolate.
  4. Stir the two together until it forms a smooth sauce. If the sauce appears too runny, add a bit more chocolate. Otherwise, allowing it to sit for a bit may cause it to thicken slightly.
  5. Reheat by placing in the microwave at 10-15 second intervals to help make the sauce smooth again.
  6. Allow the sauce to cool completely before using it to decorate your cake.
  1. Use a rubber spatula to place a small amount of whipped cream on your cake board.
  2. Remove your cake layers from the freezer. Take the first one and lay it on top of the whipped cream covered cake board.
  3. Use your rubber spatula to smooth approximately 1 cup of whipped cream over the cake layer.
  4. Remove your cookie dough layer from the fridge. Place it on top of the cake layer. Use whipped cream to fill in the edges where the might be gaps between the cake the cookie dough layer. Smooth with an off-set spatula if you have one, or use a knife.
  5. Moving quickly, remove the ice cream pan from the freezer. Carefully lift this layer and place it on top of the cookie dough layer.
  6. Swiftly flip the last cake layer upside down (bottom up) and place on top of the cookie dough vanilla ice cream.
  7. Use your off-set spatula to smooth more whipped cream over the entire cake. Again, work quickly to ensure the ice cream layer doesn’t begin to melt.
  8. Use your chocolate in whatever way you choose to decorate your cake. Allow it to drip slightly over the edges of the cake for a luxuriously decadent look.
  9. Then, take your extra cookie dough balls to decorate the top of the cake.
  10. Wrap the cake and freeze for about 30 minutes to ensure everything sets.
  11. If too firm upon retrieval from the freezer, allow about 10 minutes before slicing in. Enjoy!
Cookie Dough Ice Cream Cake Recipe (easy And Yummy)
  • Feel free to take breaks during the assembly segment of the cake making to keep the ice cream layer from melting. For example, after putting on the ice cream layer, you could totally wrap the cake and place it in the freezer as you whip up the chocolate sauce. This will keep the ice cream cold and frozen while you do other things. If you choose not to intermittently freeze your cake, just be sure to move VERY quickly to avoid the ice cream melting and ruining the cake.
  • You should feel free to use the ice cream of your choosing in this recipe. Though this is technically a cookie dough ice cream cake, you could totally use a unique flavor like chocolate to change things up a bit. You can also use dairy free ice cream if you wish or other alternatives as well. I’ve seen some recipes even use cream cheese filling instead of icing … the world is your oyster, and it’s your cake. Get creative!
  • If you don’t want to fuss with another 8-inch pan when making your cookie dough layer, you could alternatively break the cookie dough apart and spread it over your cake before layering on the ice cream and the final cake layer at the very end. I choose to do a thick cookie dough layer for more decadence, but breaking up the cookie dough and sprinkling it between layers is a totally viable option as well.

Cookie dough ice cream on its own tastes like cool vanilla with chunks of salty-sweet cookie dough enveloped throughout. It’s really a richly sweet and unique flavor experience.

Pair that with a cookie dough ice cream cake recipe, and you’ll be wondering why on Earth you never sampled it before. It’s really that good!

Does It Matter What Kind of Ice Cream I Use For Homemade Ice Cream Cake?

It technically does not matter what kind of ice cream you use for homemade ice cream cake. The recipe uses cookie dough ice cream bought from the store.

To be honest, using store bought ice cream is so much easier than making it on your own. Especially considering that this cookie dough ice cream cake recipe already has several steps to it that make the process a little longer than if you had simply bought a box cake.

Nevertheless, if you wish to make your own homemade ice cream, you could totally do so and substitute it for the store bought ice cream used in this post. It’ll taste just as good, if not better!

Once your cookie dough ice cream cake has been made, you’ll need to keep it frozen in between servings to prevent the ice cream layer from melting.

I suggest cutting the cake into individual slices and storing it in freezer bags to prevent frostbite or placing them in a freezer safe cake container (or airtight container) if you can find one.

Once frozen, your cake should keep for about 2 months at best quality before the quality and flavor of the cake begins to go downhill.

The answer? Yes, it is … but with caveats.

It’s important to understand that regular cookie dough, like the kind you’d make at home or buy in the store, isn’t actually edible. Sure, most people have no problem licking it off of the spoon as they merrily go about making their cookies for the day, but doing so actually isn’t safe.

Now, before you assume that it’s only the eggs in the dough that makes eating cookie dough dangerous, I need to inform you that raw flour in raw cookie dough can make you just as sick. Actually, it surprises me how many edible cookie dough recipes I see floating around out here that don’t require you to heat the flour first. Take a walk on the wild side if you wish, but honestly, the health consequences attached to eating raw flour aren’t worth it.

Not sure how to heat treat your flour? No sweat.

Heat treated flour is simply flour that has been heated to at least 165 degrees Fahrenheit to kill any potential pathogens and bacteria. You can easily treat your flour in the oven or even in the microwave if you desire.

I truly hope you’ve enjoyed this quick tutorial on how to whip up a delicious cookie dough ice cream cake from the comfort of your own kitchen. No, it isn’t a dessert you’ll want to knock back every day if you’re super health-conscious, but it sure is scrumptious to enjoy when you just want something rich and decadent to stuff your face with.

Just remember that you’ll need to keep the finished cake in the freezer in order to prevent the ice cream layer from melting. I hope you enjoy the cake as much as I do! Until next time!

FAQs

What to serve with ice cream cake?

Serve ice cream cake with a delicious cup of milk or a glass of wine. Alternatively, you could pair this decadently sweet dish with a contrastingly salting snack (such as white cheddar popcorn) for a funky fun contrast that will make your taste buds sing!

What is the best frosting for ice cream cake?

Whipped cream is by far the best frosting for ice cream cake. The reasoning behind this is that whipped cream freezes very well and thus provides the perfect frosting for an ice cream cake. It also gives a much-needed break from heavy and sometimes too sweet buttercream frosting. You can even essence your whipped cream with a variety of flavors if you wish. Try adding a bit of cocoa powder or chopped chocolate to the mix, or try a dash of cinnamon to see what you think.

What kind of ice cream is in cookie dough ice cream?

Cookie dough ice cream is typically vanilla ice cream that has chunks of edible cookie dough scattered through. The cookie dough is usually chocolate chip flavor, though other types of cookie dough ice cream also exist. If you’re interested in making your own cookie dough ice cream, you can feel free to experiment with base flavors and cookie types to come up with your own creation. For example, I made a gluten free cookie dough ice cream previously. I’m sure it’ll taste delish!

By Anna

Anna Brooks, the voice behind CooksDream.com, is a seasoned writer and editor with an insatiable love for food. While not a professional chef, her culinary adventures and unique insights have captivated readers for years. Anna believes in the transformative power of food, stating it "feeds the soul." Dive into her writings for a mix of inspiration, entertainment, and culinary wisdom. Author Pinterest Facebook Twitter Instagram YouTube Tumblr Reddit Quora

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