Chocolate Chip Cookie Dough Ice Cream Cake

On one of those long, hot afternoons when the air feels heavy and the fridge becomes your best friend, this cake was born out of pure craving. Not just for something sweet, but for layers—texture, coldness, richness, and a bit of fun in every bite.

I didn’t want to bake a full cake or churn ice cream all day, so I found a way to cheat the system. Boxed cake mix got swapped for a homemade dark chocolate base, and store-bought ice cream got replaced with a no-churn mix that tastes like frozen cookie dough frosting.

Every piece turned into a moment of silence at the table, followed by those head-nodding “mm-hmms” you hope for when sharing dessert. Nothing fancy. Just the kind of frozen treat that hits all the right notes on a warm day.

Short Description

This Chocolate Chip Cookie Dough Ice Cream Cake features rich dark chocolate cake layers, eggless cookie dough bites, and a creamy, cheesecake-style cookie dough ice cream—all in one frozen masterpiece.

Key Ingredients

For the Chocolate Cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ¼ + ⅛ cup Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1 large egg
• ½ cup buttermilk
• ½ cup vegetable oil
• ¾ tsp vanilla extract
• ½ cup boiling water

For the Eggless Cookie Dough:

• 6 tbsp unsalted butter, softened
• ½ cup brown sugar
• 1 tsp vanilla extract
• 1 cup flour (heat-treated)
• 1–2 tsp milk
• ½ cup mini chocolate chips

For the Ice Cream Layer:

• 8 oz cream cheese, softened
• ½ cup brown sugar
• ⅛ cup milk
• 2 tsp vanilla extract
• 8 oz Cool Whip (or homemade whipped cream)
• ½ cup mini chocolate chips

Tools Needed

• 8-inch cake pans
• Mixing bowls
• Electric mixer
• Heat-proof spatula
• Springform pan
• Parchment paper
• Freezer-safe wrap
• Rubber spatula

Cooking Instructions

Step 1: Bake the Chocolate Cake
Preheat the oven to 300°F. In a large mixing bowl, combine flour, sugar, cocoa powder, and baking soda. Add the egg, buttermilk, oil, and vanilla, then mix until smooth.

Slowly pour in the boiling water and stir until fully incorporated. Divide batter into two greased 8-inch pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely and level the tops.

Step 2: Make the Eggless Cookie Dough
In a medium bowl, beat the butter and brown sugar until creamy. Mix in the vanilla. Gradually stir in the heat-treated flour.

Add 1–2 teaspoons of milk to reach your desired dough consistency. Fold in chocolate chips. Roll dough into small balls and chill in the refrigerator while preparing the ice cream.

Step 3: Prepare the Ice Cream Layer
In another bowl, beat cream cheese, brown sugar, milk, and vanilla until smooth.

Fold in Cool Whip until the mixture is light and fluffy. Stir in mini chocolate chips, then gently add the chilled cookie dough balls.

Step 4: Assemble the Cake
Line a springform pan with parchment paper. Place one layer of chocolate cake at the bottom. Spread half of the ice cream mixture evenly on top.

Freeze for 30–45 minutes. Add the second cake layer and top with the remaining ice cream mixture. Freeze the assembled cake for at least 4 hours, preferably overnight, until firm.

Step 5: Decorate and Serve
Once firm, remove the cake from the pan. Spread a layer of Cool Whip around the sides and top.

Sprinkle extra chocolate chips on top and drizzle with chocolate sauce if desired. Slice with a warm knife for cleaner cuts.

Why You’ll Love This Recipe

– Great make-ahead dessert

– Crowd-pleaser for birthdays and summer gatherings

– Easy to customize with different mix-ins or flavors

– Edible cookie dough made safe and simple

Mistakes to Avoid & Solutions

Mistake 1: Crumbly Cake Layers
Don’t overbake the cake. Pull it out when a toothpick has a few moist crumbs, not bone dry.

Mistake 2: Runny Cookie Dough
Use just enough milk for a dough that holds its shape. If it gets too soft, chill it longer before adding to the ice cream.

Mistake 3: Cake Layers Sliding
Freeze between each layer. Rushing the process can cause layers to slide when cutting.

Mistake 4: Frosting Smearing
Make sure the cake is fully frozen before decorating. A soft cake will grab and smear whipped topping.

Mistake 5: Cake Sticking to the Pan
Line everything with parchment or plastic wrap for easy removal. Don’t skip this!

Serving and Pairing Suggestions

– Serve cold on a chilled plate to prevent melting too fast

– Great as a birthday cake alternative or summer treat

– Pair with iced coffee, cold brew, or a tall glass of milk

– Add strawberries or raspberries for a fruity twist

– Serve family-style with a cake server or pre-slice for buffets

Storage and Reheating Tips

Store: Keep the cake in the freezer, tightly wrapped in plastic wrap or in an airtight container

Shelf Life: Best enjoyed within 7–10 days

Reheating: Do not microwave! Let it sit at room temperature for 10–15 minutes before slicing

Avoid frequent thawing and refreezing—it can make the texture icy

FAQs

1. How do I heat-treat the flour for the cookie dough?
Spread the flour on a baking sheet and bake at 350°F for 5 minutes. Let it cool completely before using.

2. Can I use store-bought cookie dough?
Yes, but make sure it’s labeled safe for raw consumption.

3. What can I substitute for Cool Whip?
You can use homemade whipped cream—just beat 1 cup of heavy whipping cream with 2–3 tbsp powdered sugar until stiff peaks form.

4. Can I make this cake ahead of time?
Definitely! You can make and freeze it up to 3 days in advance. Just wrap it well.

5. Do I need a springform pan?
It helps with clean layering and easy removal, but you can use a regular 8-inch pan lined with parchment for lifting out.

Tips & Tricks

– Use a warm knife for cleaner slices—dip it in hot water, then wipe between cuts

– Add a sprinkle of sea salt on top for a salty-sweet contrast

– Line the springform pan with clear acetate for ultra-smooth sides

– Freeze each layer separately for sharper definition between cake and ice cream

Recipe Variations

Peanut Butter Twist:
Swap mini chocolate chips in the cookie dough and ice cream with peanut butter chips. Add 1 tbsp peanut butter to the cream cheese filling for a nutty kick.

Mint Chocolate Version:
Add ½ tsp peppermint extract to the ice cream mixture and use mint chocolate chips. Top with crushed mint cookies.

Oreo Cookie Dough Cake:
Use crushed Oreos instead of chocolate chips in the cookie dough. Fold extra Oreo chunks into the ice cream base.

Strawberry Swirl:
Add ¼ cup strawberry jam into the ice cream layer and swirl it in gently before freezing.

Gluten-Free Version:
Use gluten-free flour for both cake and cookie dough. Ensure all other ingredients (like chocolate chips) are certified GF.

Final Thoughts

Every time this cake shows up, people gather around a little faster. It has that layered, playful charm that makes folks pause mid-conversation when the first slice hits their plate. You’ve got creamy swirls, chewy dough, bits of chocolate, and a coolness that makes it all feel light even though it’s unapologetically rich.

You don’t need an ice cream maker, and you can prep most of it ahead. Keep it simple or go all in with toppings—either way, it’s one of those desserts that doesn’t sit around for long. Just freeze, slice, and enjoy the moment.