Chocolate Chip Cookie Ice Cream Cake Recipe

If you have a sweet tooth and love the combo of chewy cookies with creamy ice cream, then my Chocolate Chip Cookie Ice Cream Cake Recipe is going to be your new favorite treat. This delightful dessert layers a golden, freshly baked chocolate chip cookie base with luscious cookie dough ice cream, crowned with fluffy Cool Whip and a drizzle of chocolate sauce. Every bite is a perfect harmony of textures and flavors that makes it ideal for celebrations or simply treating yourself to something undeniably delicious. Get ready to dive into the ultimate comfort dessert experience!

Ingredients You’ll Need

These ingredients are straightforward, yet each plays a vital role in creating the perfect balance of texture and flavor in this dessert. From the rich brown sugar lending warmth to the cookie dough ice cream providing irresistible creaminess, every component works together seamlessly.

• ¾ cup salted butter: Brings richness and helps achieve that tender, chewy cookie base.
• ¾ cup dark brown sugar: Adds deep molasses notes that boost flavor and moisture.
• ¼ cup granulated sugar: Provides just the right amount of sweetness and aids in crisping the edges.
• 1 egg: Acts as a binder for the cookie dough, ensuring it holds together beautifully.
• 1½ teaspoons vanilla extract: Enhances all the flavors with a lovely aromatic touch.
• 2 cups all-purpose flour: Forms the sturdy yet tender structure of the cookie layer.
• 1 teaspoon baking soda: Helps the cookie rise slightly, making it light but chewy.
• 1¼ cups semi-sweet chocolate chips: The star ingredient that delivers pockets of melty chocolate goodness.
• 1.5 quarts cookie dough ice cream: Creamy, dreamy, and full of cookie dough pieces for that extra indulgence.
• 4 oz Cool Whip: Adds a light, fluffy topping that balances out the rich layers below.
• Mini Chips Ahoy cookies, for garnish: Adds a whimsical crunch and visual appeal.
• Chocolate sauce (e.g., Smucker’s sundae syrup), for drizzle: Provides a luscious finishing touch to elevate every slice.

How to Make Chocolate Chip Cookie Ice Cream Cake Recipe

Step 1: Prepare the Cookie Base

Start by preheating your oven to 350°F (175°C) and lining the bottom of a 9-inch springform pan with parchment paper. This sets the stage for your cookie to bake evenly and makes removing the cake so much easier later on.

Step 2: Cream Butter and Sugars

Beat the room temperature salted butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy—about 3 to 4 minutes. This step is essential as it incorporates air, giving your cookie its lovely tender crumb and subtle chew.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract thoroughly. The egg ensures your dough binds well, and the vanilla truly brightens the whole flavor profile here, making it irresistibly aromatic.

Step 4: Combine Dry Ingredients

Stir in the flour and baking soda gradually until everything is just combined. Overmixing can toughen cookies, so gentle folds are your friend here to keep the texture just right.

Step 5: Fold in the Chocolate Chips

Gently fold in the semi-sweet chocolate chips so they are evenly distributed throughout the dough, ensuring every slice has those delightful melty bites.

Step 6: Bake the Cookie Layer

Press the cookie dough evenly into your prepared pan and bake for 18 to 20 minutes, or until the edges turn a soft golden brown. The top should look set but still slightly soft to the touch—this helps it feel like a perfect base once layered with ice cream.

Step 7: Cool the Cookie Completely

Let the cookie cool mostly in the pan before transferring it to a wire rack to cool completely. This cooling process prevents the ice cream from melting when spread over the cookie.

Step 8: Soften the Ice Cream

While the cookie cools, leave your cookie dough ice cream out to soften slightly at room temperature. This makes spreading it over the cookie layer much easier and more even.

Step 9: Assemble the Cake

Place the cooled cookie back in the springform pan and spread the softened ice cream evenly over the entire surface. Pop the cake into the freezer until the ice cream is solid again, about 1 to 2 hours.

Step 10: Add the Finishing Touches

Remove the cake from the pan, then use a spoon or piping bag to decorate the edges with Cool Whip. Top with Mini Chips Ahoy cookies and drizzle generously with chocolate sauce for that classic, irresistible look and taste.

Step 11: Freeze Until Ready to Serve

Keep your cake in the freezer until you’re ready to enjoy it. When serving, let it sit at room temperature for about 10 minutes so slices come out neatly without losing that creamy texture.

How to Serve Chocolate Chip Cookie Ice Cream Cake Recipe

Garnishes

A few Mini Chips Ahoy cookies sprinkled on top give your dessert that extra playful crunch and nostalgic cookie vibe. Drizzling chocolate sauce not only adds a gorgeous glossy finish but also boosts the chocolate flavor profile.

Side Dishes

This ice cream cake is so rich and satisfying, it pairs wonderfully with fresh berries or a simple mixed fruit salad to balance the indulgence with light, fresh notes. You can also add a hot espresso or sweet dessert wine for a grown-up twist.

Creative Ways to Present

Try slicing the cake into small squares and serving as individual mini desserts on pretty plates. Use colorful sprinkles or edible gold leaf on top of the Cool Whip for an unexpected festive flair that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices wrapped tightly in plastic wrap or stored in an airtight container in the freezer. This preserves the cake’s creamy texture and keeps the cookie base from becoming soggy over time.

Freezing

The full cake freezes beautifully. Just wrap it carefully with plastic wrap and a layer of foil to prevent freezer burn. Frozen properly, it maintains its deliciousness for up to 2 weeks—perfect for preparing in advance for special occasions.

Reheating

Because this is an ice cream cake, reheating is not recommended. Instead, simply let slices thaw for 10 minutes at room temperature before serving for the best scoopable texture and flavor.

FAQs

Can I use a different flavor of ice cream?

Absolutely! While cookie dough ice cream is classic here, feel free to experiment with vanilla, mint chocolate chip, or even salted caramel. Just keep in mind how the flavors will complement the cookie base.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan lined with parchment, but popping out the cake might be trickier. Make sure to use plenty of parchment and freeze well before attempting to remove it carefully.

Can I make this recipe vegan or dairy-free?

With some substitutions like vegan butter, egg replacer, dairy-free ice cream, and whipped topping, you can absolutely adapt this recipe. Just choose quality alternatives to keep the texture and taste as close as possible to the original.

How long does the Chocolate Chip Cookie Ice Cream Cake Recipe take to freeze?

Once assembled, allow the cake to freeze for at least 1 to 2 hours to ensure the ice cream layer is fully set and easy to slice.

Can I prepare the cookie base a day ahead?

Yes! Baking the cookie base a day before and storing it wrapped at room temperature or in the fridge works well. Then just assemble with softened ice cream right before freezing.

Final Thoughts

Making this Chocolate Chip Cookie Ice Cream Cake Recipe is truly a joyful experience that combines two beloved desserts into one unforgettable treat. Whether for a party, holiday, or just because, I promise every slice will bring smiles and maybe even a little happy dancing. Give it a try—you might just discover your new go-to dessert!

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