“`html
If you have a serious sweet tooth and want to impress your friends or family, this Chocolate Chip Cookie Dough Ice Cream Cake Recipe is an absolute must-try. Imagine combining the fudgy richness of chocolate cake, the nostalgic bite of classic cookie dough, and creamy, dreamy ice cream all layered into one irresistibly luscious dessert. This cake isn’t just a treat; it’s a celebration on a plate that brings together textures and flavors that will have everyone asking for seconds. Plus, it’s surprisingly simple to make, which means you can bring spectacular dessert magic to any occasion without breaking a sweat.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from the moist chocolate cake layers to the irresistibly creamy cookie dough ice cream filling. Don’t worry—the ingredients are straightforward but essential, ensuring every bite is packed with flavor and indulgence.
- Flour: Provides the structure for both the cake and cookie dough layers, be sure to heat treat the flour for safety in the raw cookie dough.
- Sugar: Sweetens the cake and cookie dough perfectly to balance the bittersweet cocoa and creamy textures.
- Hershey’s Special Dark Cocoa Powder: Adds a rich, deep chocolate flavor and a beautiful dark color to the cake layers.
- Baking Soda: Helps the cake rise and become tender and fluffy.
- Egg: Binds ingredients together and contributes to the cake’s moisture and richness.
- Buttermilk: Gives the cake a subtle tang and tender crumb.
- Vegetable Oil: Keeps the cake moist without weighing it down.
- Vanilla Extract: Enhances all the sweet flavors and adds warmth to the dessert.
- Boiling Water: Intensifies the cocoa flavor and makes the batter silky smooth.
- Butter: Provides creaminess and richness in the cookie dough layer.
- Brown Sugar: Adds a hint of molasses flavor and keeps the cookie dough chewy.
- Milk: Balances consistency in the cookie dough and ice cream mixture.
- Mini Chocolate Chips: Deliver bursts of chocolate crunch throughout the dough and ice cream.
- Cream Cheese: Brings a tangy creaminess that elevates the ice cream filling.
- Cool Whip or Homemade Whipped Cream: Lightens the ice cream layer and provides a luscious texture.
- Chocolate Sauce (optional): For an extra decadent finish and gorgeous drizzle on top.
- Additional Mini Chocolate Chips: Perfect for decorating and adding texture to the final cake.
How to Make Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preheating your oven to 300°F (150°C), which creates the perfect gentle heat for baking moist chocolate cake layers. In a large bowl, whisk together the flour, sugar, cocoa powder, and baking soda to evenly distribute the leavening and chocolate. Next, blend in the egg, buttermilk, vegetable oil, and vanilla extract until you have a smooth batter. Gradually stir in the boiling water—this crucial step intensifies the cocoa flavor and keeps the batter silky. Divide the batter evenly into two 8-inch cake pans, then bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool completely and level the tops to ensure an even layering later.
Step 2: Make the Eggless Cookie Dough
While the cakes cool, work on the eggless cookie dough for the ice cream filling—a fun and safe way to get that nostalgic cookie dough flavor. Cream together butter and brown sugar until smooth and fluffy, then mix in vanilla extract for warmth. Gradually add your heat-treated flour, stirring well to combine and prevent any raw flour taste. Adjust with milk until you reach the perfect dough consistency—not too dry, and not too sticky. Fold in mini chocolate chips to give it delightful chocolate bursts. Roll the dough into bite-size balls and chill them in the refrigerator to firm up before folding into the ice cream mixture.
Step 3: Prepare the Ice Cream Mixture
For the luscious ice cream layer, beat softened cream cheese with brown sugar, milk, and vanilla extract until silky smooth. Then gently fold in the Cool Whip and mini chocolate chips to create lightness and texture. Finally, fold in the chilled cookie dough balls from the previous step, spreading those pockets of chewy cookie dough throughout the creamy mixture.
Step 4: Assemble the Cake
Line a springform pan with parchment paper, which makes for easy removal later. Place one chocolate cake layer as the base, then spread a thick, even layer of the cookie dough ice cream mixture over it. Carefully top with the second chocolate cake layer. This combo of cake and ice cream begins to come together beautifully. Freeze the entire assembled cake for 2-3 hours until firm and sliceable.
Step 5: Decorate and Finish
Once firm, gently remove the cake from the springform pan. Use additional Cool Whip as a frosting layer for a silky smooth finish, then decorate with mini chocolate chips for added texture and charm. If you’re feeling indulgent, drizzle chocolate sauce over the top for a gorgeous glossy touch that amplifies the chocolate experience even more.
How to Serve Chocolate Chip Cookie Dough Ice Cream Cake Recipe
Garnishes
Sprinkle extra mini chocolate chips on top for a lovely crunch contrast and a visual pop that screams celebration. For an elegant touch, drizzle warm chocolate sauce or caramel to add a bit of shine and extra sweetness.
Side Dishes
This cake shines best on its own but pairs wonderfully with fresh berries or a simple raspberry coulis. The tartness of berries cuts through the richness and keeps the palate refreshed. For a beverage, consider a cold glass of milk or a mild coffee that complements the dessert’s depth.
Creative Ways to Present
Serve slices on chilled plates to keep the ice cream from melting too quickly. For parties, cut into bite-sized squares and serve on decorative skewers for an easy-to-eat treat. You can also layer this dessert in individual jars or glasses for a fun take on the classic ice cream cake.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chocolate Chip Cookie Dough Ice Cream Cake in the freezer, wrapped tightly in plastic wrap and an airtight container to guard against freezer burn and preserve freshness. This way, you can enjoy more of this delicious dessert days or even weeks later.
Freezing
This cake freezes beautifully thanks to its combination of ice cream and cake. Just be sure to let it thaw slightly at room temperature for about 10 minutes before serving to slice cleanly without crumbling.
Reheating
Since this is an ice cream cake, reheating isn’t recommended. Instead, control thaw time so the cake softens just enough to be creamy and easy to cut without melting completely.
FAQs
Can I use regular flour instead of heat-treated flour for the cookie dough?
Technically yes, but heat-treating the flour is important for safety since the cookie dough is eaten raw. Simply spread the flour on a baking sheet and bake at 350°F for about 5 minutes to eliminate any harmful bacteria.
What if I don’t have Cool Whip? Can I use homemade whipped cream?
Absolutely! Homemade whipped cream works wonderfully. Just whip heavy cream with a little sugar and vanilla until stiff peaks form, then fold it into the cream cheese mixture for light and airy creaminess.
How long should I let the cake sit before slicing?
Allow the cake to sit at room temperature for about 5-10 minutes before slicing. This helps soften the ice cream slightly so slices come out clean without crumbling or melting.
Can I make this cake dairy-free or vegan?
You could experiment with dairy-free cream cheese alternatives and non-dairy whipped toppings, but results may vary. The unique texture and flavor come from the dairy components, so adjustments might change the experience.
Is it okay to add nuts or other mix-ins to the cookie dough?
Definitely! Chopped nuts, toffee bits, or candy pieces can add exciting flavor and texture. Just be sure to keep the balance so the dough doesn’t get too heavy or crumbly.
Final Thoughts
This Chocolate Chip Cookie Dough Ice Cream Cake Recipe is one of those magical desserts that feels like a party in every bite. It’s rich, creamy, and packed with playful textures that will delight guests young and old alike. Whether for a birthday, special occasion, or just because you deserve a sweet treat, this cake delivers unforgettable joy with each slice. Trust me, once you make it, it will fast become your go-to showstopper dessert. So go ahead and dive into this delightful recipe—you’re going to love every delicious moment.
“`
Print
Chocolate Chip Cookie Dough Ice Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chocolate Chip Cookie Dough Ice Cream Cake combines rich chocolate cake layers with creamy, dreamy ice cream loaded with eggless cookie dough bites and mini chocolate chips. Perfectly frozen and topped with whipped cream and chocolate chips, it’s a delightful no-bake ice cream cake dessert that’s indulgent and easy to prepare.
Ingredients
Chocolate Cake
- 1 cup flour
- 1 cup sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla extract
- 1/2 cup boiling water
Eggless Cookie Dough
- 6 tbsp butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup flour (heat treated)
- 1–2 tsp milk
- 1/2 cup mini chocolate chips
Ice Cream Mixture
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/8 cup milk
- 2 tsp vanilla extract
- 8 oz Cool Whip (or homemade whipped cream)
- 1/2 cup mini chocolate chips
Decoration
- 4–8 oz Cool Whip for icing
- Additional mini chocolate chips for decorating
- Chocolate sauce, if desired
Instructions
- Bake the Chocolate Cake: Preheat your oven to 300°F (150°C). In a large bowl, mix the flour, sugar, cocoa powder, and baking soda. Blend in the egg, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually stir in the boiling water until the batter is well combined. Pour the batter evenly into two 8-inch cake pans.
- Bake: Bake the cake layers for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely, then level the tops if needed.
- Prepare the Eggless Cookie Dough: In a bowl, cream together the butter and brown sugar until smooth. Mix in the vanilla extract. Gradually add the heat-treated flour, mixing until well combined. Adjust with 1-2 teaspoons of milk to achieve a pliable cookie dough consistency. Stir in the mini chocolate chips. Form the dough into small balls and chill in the refrigerator to firm up.
- Make the Ice Cream Mixture: Blend the softened cream cheese with brown sugar, milk, and vanilla extract until smooth and creamy. Gently fold in the Cool Whip and mini chocolate chips. Incorporate the chilled cookie dough balls into the mixture evenly.
- Assemble the Cake: Line a springform pan with parchment paper. Place one chocolate cake layer at the bottom. Spread a generous layer of the cookie dough ice cream mixture over the cake evenly. Place the second cake layer on top of the ice cream layer.
- Freeze: Freeze the assembled cake until firm, about 2-3 hours.
- Decorate: Once firm, remove the cake from the springform pan. Frost the entire cake with Cool Whip and decorate the top and sides with additional mini chocolate chips. Drizzle with chocolate sauce if desired.
- Serve: Allow the cake to sit at room temperature for a few minutes before slicing for easier cutting. Enjoy this indulgent and delicious Chocolate Chip Cookie Dough Ice Cream Cake!
Notes
- Make sure to heat treat the flour used in the cookie dough to eliminate any risk of raw flour consumption.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- Allow the cake to soften slightly at room temperature before slicing to avoid cracking.
- The cookie dough is eggless, making it safe to eat raw in the ice cream.
- Use mini chocolate chips for better distribution in the dough and ice cream.
