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Chocolate Chip Cookie Dough Ice Cream Cake

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This Chocolate Chip Cookie Dough Ice Cream Cake is one of my favorite desserts I've made recently, and that's surprising considering I've never been a big cookie dough fan! It is made with homemade chocolate chip cookie dough, homemade no-churn vanilla ice cream, chocolate ganache and a chocolate coating - and the combination of these components somehow creates magic. The flavors and textures are out of this world, and you'll keep coming back for more. Not to mention, every component is painfully simple to make.

Three slices of layered ice cream cake with chocolate and cookie dough layers, topped with a chocolate coating, are on a white surface with scattered chocolate pieces.

4 layers in this cake

This cake is made with 4 simple layers, 2 of which you can actually skip!

  1. Homemade chocolate chip cookie dough. This is a quick and easy eggless recipe made with microwave heat-treated flour, and is therefore safe to consume raw! It's filled with mini chocolate chips and adds a wonderful soft and chewy texture to the ice cream cake
  2. Homemade vanilla ice cream. A simple ice cream made with heavy cream, sweetened condensed milk and vanilla bean paste . I use the same ice cream in my tiramisu ice cream cake and it's a hit every time!
  3. Chocolate ganache (optional). Layered with the cookie dough and ice cream, this adds visual contrast and a lovely chocolate flavor
  4. Melted chocolate coating (optional). The cake is covered with melted chocolate to create a crunchy shell like an ice cream bar

Why homemade ice cream is better!

In my opinion, homemade ice cream is better than store-bought for this cake! It is inexpensive and quick to whip up, and has the perfect spreadable consistency - no messy defrosting needed.

Step by step photos

Let's quickly go over the steps with photos to help you visualize this recipe.

Before getting started, heat treat the flour so it's safe to be consumed raw. Simply microwave it in 30 second bursts, mixing in between to remove clumps, until it reaches 160F. For the amount of flour in this recipe, this usually only takes 1 minute total!

A glass bowl on a wooden surface contains brown sugar, white sugar, butter, and a splash of vanilla extract, ready for mixing.
Start with the cookie dough. Add the softened butter, sugar, salt and vanilla to a bowl.
A glass bowl with partially mixed cookie dough sits on a wooden surface. Bits of flour and dough are scattered around the bowl's edge and on the cutting board underneath.
Whisk until light and fluffy.
A glass bowl with chocolate chip cookie dough and a red spatula sits on a wooden surface, surrounded by a dusting of flour.
Fold in heat-treated flour and mini chocolate chips.
Square sheet of chocolate chip cookie dough rolled out on brown parchment paper, resting on a wooden surface.
Spread the cookie dough into an 8x8 square so it can be cut into 2 layers, and place in the fridge.
A glass bowl filled with creamy, whipped mixture sits on a wooden surface, with some of the mixture splattered on the bowls rim and a few drops on the table.
Next, make the ice cream base by whisking the ingredients until thick and fluffy. Separately, prepare the chocolate ganache.
A rectangular pan lined with plastic wrap is filled with a smooth, creamy white ice cream mixture, sitting on a dark wooden surface.
To assemble, line an 8"x4" loaf pan with cling wrap or parchment paper. Spread half of the ice cream in it.
A rectangular pan lined with plastic wrap contains a dessert topped with a glossy chocolate layer, set on a wooden surface.
Spread half of the ganache, taking care not to mix with the ice cream below.
A rectangular loaf pan lined with plastic wrap holds a layer of cookie dough with mini chocolate chips, sitting on a wooden surface.
Cut the cookie dough sheet into half, and place one half on top.

Repeat the layers once again, cover and freeze the cake until set. Then carefully flip the pan upside down onto your serving board and remove the cling wrap / parchment paper. Cover with melted chocolate, and you're ready to slice and serve!

Close-up of a layered dessert with chocolate chip cookie dough, vanilla ice cream, and thin chocolate layers. The texture of the cookie dough and creamy filling are visible.

Here are some tips that will help you perfect this recipe:

  • Let the flour cool first. Let it rest for 5-10 minutes, and whisk it to break any clumps, before adding to the cookie dough mixture. If it's too hot, the chocolate chips will melt
  • Don't over whisk the ice cream base. You're looking for a medium-peak consistency, where the ice cream holds shape, but is still soft and spreadable
  • Use a cake scraper to spread the ice cream layers. This is so much easier than using a spatula!
  • Tilt the pan to spread the ganache. I like to keep my ganache warm so it's runny (but not hot). At this consistency, it's easier to spread it just by tilting the pan in different directions
  • If adding melted chocolate on top, work fast! Make sure the chocolate is warm and runny, and spread it very quickly onto the cake so it forms a thin layer before it sets
A slice of ice cream cake on a white plate, with layers of vanilla ice cream, chocolate, and chocolate chip cookie dough. A gold fork sits nearby on the plate.
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Three slices of layered ice cream cake with chocolate and cookie dough layers, topped with a chocolate coating, are on a white surface with scattered chocolate pieces.

Chocolate Chip Cookie Dough Ice Cream Cake Recipe

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  • Author: Zoha Malik
  • Total Time: 6 hours, 20 minutes (includes chilling time)
  • Yield: 10 servings
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Description

A layered ice cream cake made with homemade cookie dough, homemade no-churn vanilla ice cream, chocolate ganache and a crispy chocolate shell!

Ingredients

Chocolate chip cookie dough:

  • 1 ¼ cup all-purpose flour (162g)
  • ½ cup unsalted butter, room temperature (113g)
  • ⅓ cup light brown sugar, packed (66g)
  • ¼ cup granulated sugar (50g)
  • ½ tsp salt
  • 1 tsp vanilla bean paste
  • 2 tbsp whole milk
  • ⅔ cup mini chocolate chips (115g) 

Vanilla ice cream:

  • 1 ½ cups heavy whipping cream, chilled (360g)
  • ½ can sweetened condensed milk (200g)
  • 1 tsp vanilla bean paste 

Chocolate ganache (optional but recommended):

  • 80g dark or semi-sweet chocolate of choice, chopped or chips
  • ⅓ cup heavy cream (80g)

Chocolate shell (optional but recommended):

  • 150g dark or semi-sweet chocolate

Instructions

Chocolate chip cookie dough:

  1. Start by heat-treating the flour. Add it to a bowl and microwave for 30 seconds. Stir to break clumps and microwave another 30 seconds. By this time, the flour should be at 160F. If not, stir and microwave another 20-30 seconds. Whisk to break clumps and set aside for 5-10 minutes
  2. Add the butter, brown sugar, granulated sugar, salt and vanilla bean paste to a bowl. Whisk on medium speed for 2-3 minutes until the mixture is light and fluffy
  3. Mix in the milk
  4. Add the heat treated flour and fold it in. When it is almost mixed, add the chocolate chips and continue to gently mix until the ingredients are just combined. You should have a soft cookie dough
  5. Transfer the cookie dough to a sheet of parchment paper, and use your hands or a spatula to spread it into an 8"x8" square (this will make 2 layers for an 8x4" loaf pan). Place it in the fridge

Vanilla ice cream:

  1. Add the heavy cream, sweetened condensed milk and vanilla bean paste to a large bowl. Use an electric hand mixer to whisk on medium speed for 3-4 minutes or until the mixture reaches medium peaks (thick and spreadable consistency). Avoid overmixing

Chocolate ganache:

  1. Add the chocolate and cream to a microwave safe bowl. Microwave in 20 second increments, stirring in between, until the chocolate has fully melted and a smooth ganache has formed

Assembly:

  1. Line an 8"x4" loaf pan with 2 sheets of cling wrap, or two overlapping sheets of parchment paper. Take your time to do this neatly, ensuring the cling wrap or parchment reaches the edges of the pan
  2. Add half of the ice cream mixture to the pan and spread it out evenly. I like to use a cake scraper to do this
  3. Making sure the ganache is still warm and runny (not thick or set), pour half of the ganache on top of the ice cream layer. Tilt the pan to spread the ganache. You can also use a spatula to gently spread it - just take care not to mix it with the ice cream below if you want clean layers
  4. Remove the cookie dough sheet from the fridge and cut it into half so you have 2 8"x4" rectangles. Place 1 cookie dough rectangle on top of the ganache layers
  5. Repeat the layers of the vanilla ice cream, ganache and cookie dough once again
  6. Cover the pan with cling wrap and place it in the freezer for at least 6 hours, or overnight

Chocolate shell and serving:

  1. When the ice cream cake has fully set, it's time to serve. First, melt the chocolate for the shell in the microwave. I recommend doing this in 20 second increments in the microwave, stirring in between, until the chocolate is just melted. Do not overheat
  2. Remove the ice cream cake from the freezer. Pull on the cling wrap / parchment paper to release the cake from the pan (don't lift it out, just make sure it has come loose and isn't sticking to the pan). Then carefully flip the pan upside down on your serving stand. Remove the pan and peel off the cling wrap / parchment paper
  3. Working quickly, pour the runny melted chocolate on top of the cake in one go, and spread it using a spatula, trying to form an even coating all over the cake. It's ok if it's not perfectly neat!
  4. Slice, serve and enjoy!

Video tutorial:

Notes

  • Make ahead and storage: You can prepare this ice cream cake days in advance and keep it covered in the freezer. Remove from the pan and cover with the chocolate coating whenever you're ready to serve. Store any leftovers in an airtight container in the freezer
  • Prep Time: 20 minutes
  • Chilling Time: 6 hours
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Freezing, No Bake
  • Cuisine: American

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