If you have a sweet tooth and love the unbeatable combo of warm cookies with cold, creamy ice cream, then you are going to fall head over heels for this Chocolate Chip Cookie Ice Cream Cake Recipe. It’s the perfect marriage of chewy, chocolate-studded cookie layers and smooth, dreamy ice cream that feels like a celebration in every bite. Whether you’re entertaining guests or craving a show-stopping dessert for your family, this recipe will quickly become your new favorite way to enjoy homemade ice cream cake that’s as fun to make as it is to eat.
Ingredients You’ll Need
Gathering your ingredients for this Chocolate Chip Cookie Ice Cream Cake Recipe is super simple, yet every item plays a critical role in making this dessert absolutely irresistible. Each part adds flavor, texture, or a splash of sweetness that comes together to create the perfect balance of rich and refreshing.
- ¾ cup salted butter: Softened butter adds creaminess and richness to the cookie base.
- ¾ cup dark brown sugar: Brings a deep molasses note and moist texture to the cookies.
- ¼ cup granulated sugar: Balances sweetness and helps with cookie browning.
- 1 egg: Binds the dough and adds structure for a chewy bite.
- 1½ teaspoons vanilla extract: Enhances all the flavors with warm sweetness.
- 2 cups all-purpose flour: The foundation of your cookies, providing softness and body.
- 1 teaspoon baking soda: Ensures a nice lift and light texture in the cookies.
- 1¼ cups semi-sweet chocolate chips: Pockets of melty chocolate that make every bite heavenly.
- 1.5 quarts cookie dough ice cream: The star frozen layer that adds cool, creamy decadence. Store-bought or homemade both work wonderfully.
- 4 oz Cool Whip: Light, fluffy topping that adds a touch of airiness and contrasts with the dense cookie and ice cream.
- Mini Chips Ahoy cookies: Fun garnish that brings extra crunch and charm.
- Chocolate sauce: A drizzle of this brings rich, glossy finish and extra chocolate love.
How to Make Chocolate Chip Cookie Ice Cream Cake Recipe
Step 1: Prep the Pan and Cookie Dough
Start by preheating your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper—this helps your cookie base release easily later. Then, cream together the salted butter, dark brown sugar, and granulated sugar until your mixture is light and fluffy. This step is key for that rich, tender cookie texture you’re aiming for.
Step 2: Combine Wet and Dry Ingredients
Next, add the egg and vanilla extract to your creamed mixture, mixing until smooth and well-blended. Stir in the all-purpose flour and baking soda gradually. Once combined, gently fold in the semi-sweet chocolate chips evenly throughout the dough, ensuring you’ll get chocolate in every delicious bite.
Step 3: Bake the Cookie Base
Press your cookie dough evenly into the bottom of the prepared springform pan and pop it into the oven. Bake for about 18 to 20 minutes until the edges turn a light golden brown. The aroma of freshly baked chocolate chip cookies will soon fill your kitchen, a wonderful hint of the tasty layers to come.
Step 4: Cool and Soften Ice Cream
Allow the cookie base to cool mostly in the pan before transferring it to a wire rack to cool completely. While it cools, let your cookie dough ice cream sit out at room temperature just long enough to soften slightly—this will make it easier to spread evenly over the cookie later.
Step 5: Assemble the Ice Cream Cake
Place the cooled cookie back into the springform pan. Spread the softened cookie dough ice cream evenly over the cookie base. Once smooth and flat, pop the entire pan into the freezer until the ice cream layer is completely solid, typically a few hours or overnight works perfectly.
Step 6: Add the Finishing Touches
Remove the cake from the pan carefully. Now comes the fun part—pipe or spoon the Cool Whip around the edges to add a snowy, fluffy texture. Sprinkle generously with Mini Chips Ahoy cookies and finish with a drizzle of chocolate sauce for that perfect, inviting look and even more chocolate flavor.
How to Serve Chocolate Chip Cookie Ice Cream Cake Recipe
Garnishes
Garnishing your Chocolate Chip Cookie Ice Cream Cake Recipe is where you get playful! Aside from the Mini Chips Ahoy cookies and chocolate drizzle, consider adding crushed nuts, festive sprinkles, or even a pinch of sea salt to contrast the sweetness. These little extras boost both visual appeal and flavor complexity.
Side Dishes
This dessert pairs wonderfully with light, fresh sides like a bowl of mixed berries or a tangy raspberry coulis. The bright fruitiness balances the rich cookie and ice cream layers while keeping the palate refreshed after each indulgent bite.
Creative Ways to Present
For an extra special presentation, serve slices of the cake on colorful dessert plates or layered with a scoop of whipped cream and fresh mint leaves. You can also create mini versions by assembling the layers in small jars or cups—perfect for parties or individual servings that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Chip Cookie Ice Cream Cake Recipe keeps beautifully in the freezer for up to one week. Just be sure to cover it tightly with plastic wrap or place it in an airtight container to prevent freezer burn and maintain fresh flavors.
Freezing
This cake freezes well both before and after assembly. If you want to prepare in advance, bake the cookie base and freeze it first. When ready, add the softened ice cream, freeze again until firm, and then add toppings. This method helps you save time on the day of your event without sacrificing any flavor or texture.
Reheating
Since this dessert is best enjoyed cold, reheating is not recommended. However, letting it sit at room temperature for about 10 minutes before serving softens the ice cream just right, making slicing and serving a breeze without melting into a mess.
FAQs
Can I use different ice cream flavors for this recipe?
Absolutely! While cookie dough ice cream is classic here, you can experiment with vanilla, mint chocolate chip, or even salted caramel ice cream to match your taste preferences and create unique twists.
What if I don’t have a springform pan?
You can use a regular cake pan lined with parchment paper, but removing the cake gently might be trickier. Using a sharp knife to loosen edges before inverting can help, but a springform pan definitely makes assembly and removal easier.
Can I make the cookie dough from scratch?
Yes, and it will taste fantastic! This recipe actually uses homemade cookie dough. Just be sure to use all raw-egg-safe ingredients if you plan to eat any of the dough before baking.
Is it possible to make this dairy-free or vegan?
With some ingredient swaps like dairy-free butter, plant-based ice cream, and egg replacers, you can create a delicious vegan or dairy-free version. The texture might vary slightly, but it’s absolutely doable.
How long does this cake last once thawed?
For best taste and texture, try to enjoy the cake within 24 hours after thawing it in the fridge or letting sit briefly at room temperature. It’s best fresh, as the cookie base and ice cream layer are most delightful then.
Final Thoughts
There is something truly magical about the combination of cookies and ice cream, and this Chocolate Chip Cookie Ice Cream Cake Recipe wraps that magic into a show-stopping dessert you’ll want to make again and again. It’s perfect for celebrations or simply treating yourself because you deserve it. So go ahead, bake up some joy, and watch everyone’s faces light up when they taste this unforgettable dessert!
Print
Chocolate Chip Cookie Ice Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours (includes freezing and cooling times)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Chip Cookie Ice Cream Cake is a delicious no-bake treat combining a warm, freshly baked chocolate chip cookie base with your favorite cookie dough ice cream, topped with Cool Whip, Mini Chips Ahoy cookies, and a drizzle of chocolate sauce. Perfect for celebrations or a summer dessert, this cake offers a delightful mix of warm and cold textures with rich chocolatey flavors.
Ingredients
Cookie Base
- ¾ cup salted butter, room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ cups semi-sweet chocolate chips
Ice Cream Layer
- 1.5 quarts cookie dough ice cream (store-bought or homemade)
Toppings
- 4 oz Cool Whip
- Mini Chips Ahoy cookies, for garnish
- Chocolate sauce (e.g., Smucker’s sundae syrup), for drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and make cake removal easier.
- Cream Butter and Sugars: In a mixing bowl, beat the salted butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing well until fully combined.
- Combine Dry Ingredients: Stir in the all-purpose flour and baking soda gradually until the dough comes together completely.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the dough.
- Bake the Cookie Base: Press the cookie dough evenly into the prepared springform pan. Bake for 18 to 20 minutes, or until the edges are lightly golden for a perfect texture that supports the ice cream layer.
- Cool the Cookie: Let the cookie cool mostly in the pan to set, then transfer it to a wire rack to cool completely, which helps prevent melting the ice cream.
- Soften the Ice Cream: Allow the cookie dough ice cream to soften slightly at room temperature while the cookie cools, making it easier to spread later.
- Assemble the Cake: Place the cooled cookie base back into the pan and spread the softened ice cream evenly over it. Freeze the cake until the ice cream is solid again, ensuring layers hold well.
- Add Toppings: Remove the cake from the pan. Pipe or spoon Cool Whip around the edges, garnish with Mini Chips Ahoy cookies on top, and drizzle with chocolate sauce for an indulgent finishing touch.
- Store and Serve: Keep the cake stored in the freezer until ready to serve. Before slicing, let it sit at room temperature for about 10 minutes to soften slightly for easier cutting.
Notes
- Make sure the cookie base is completely cooled before adding softened ice cream to prevent melting and soggy texture.
- Use a sharp knife warmed under hot water and dried before slicing for clean cuts.
- Store the assembled cake in an airtight container or cover tightly with plastic wrap in the freezer to maintain freshness.
- You can substitute cookie dough ice cream with any favorite ice cream flavor if desired.
- If Mini Chips Ahoy cookies are unavailable, any mini chocolate chip cookies or similar toppings can be used for garnish.
