Cookie Dough Ice Cream Cake – Irresistible Frozen Dessert

Chocolate Chip Cookie Dough Ice Cream Cake: A Cool Slice of Bliss

Looking for a dessert that’s cool, creamy, and packed with nostalgic flavor? Meet your new favorite treat — the Chocolate Chip Cookie Dough Ice Cream Cake. It’s everything you love in one bite: soft cake, chewy cookie dough, and smooth ice cream layered into a frozen dream.

This cake isn’t just a dessert. It’s a celebration. Whether you’re planning a birthday, a summer cookout, or simply craving something extraordinary, this cake is ready to steal the spotlight. Let’s dive into the details that make this showstopper a must-bake (and freeze!).

What Makes This Ice Cream Cake Irresistible

It’s not just about taste — it’s the full experience. Here’s why you’ll keep coming back to this cake:

• Textural Harmony: Every slice has tender cake, creamy ice cream, and satisfying cookie dough chunks.
• Freezer-Friendly: Prep it in advance and keep it chilled until you’re ready to wow your guests.
• Totally Customizable: Change up the ice cream flavor or use different mix-ins to fit any mood or occasion.
• No Fancy Gear Needed: Basic pans and a bit of freezer space are all you need to make dessert magic.

Ingredients Breakdown

For the Cake Layers:

• 1¾ cups (220g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (115g) unsalted butter, at room temperature
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup (120ml) whole milk

For the Eggless Cookie Dough:

• ¾ cup (170g) butter, softened
• ¾ cup (160g) brown sugar
• ¼ cup (50g) white sugar
• 2 tablespoons milk
• 1½ teaspoons vanilla extract
• 1¼ cups (160g) all-purpose flour (heat-treated)
• ½ teaspoon salt
• 1 cup (175g) mini chocolate chips

For the Ice Cream Layer:

• 1½ quarts (6 cups) vanilla or cookie dough ice cream, softened just enough to spread

For the Ganache Drizzle:

• ½ cup (120ml) heavy cream
• 4 oz (115g) semi-sweet chocolate, chopped

Optional Toppings:

• Whipped cream or frosting
• Mini cookie dough bites
• Chocolate shavings or chips

Step-by-Step Instructions

1. Bake the Cake Layers

Preheat your oven to 350°F (175°C). Line and grease two 8-inch round pans

Mix the flour baking powder and salt in one bowl

In a separate bowl, beat the butter and sugar together until the mixture becomes light in color and fluffy in texture, with a smooth and creamy consistency.

Crack in the eggs one at a time, mixing thoroughly after each to blend them in completely. Once all the eggs are added, stir in the vanilla until evenly combined.

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Divide the batter evenly between the pans and bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean

Let the cakes cool completely on a wire rack so they’re firm and ready to handle when it’s time to assemble

2. Make the Cookie Dough Layer

In a large mixing bowl, beat the softened butter with both sugars until the mixture is light and creamy.

Add the milk and vanilla, mixing until smooth.

Gently stir in the flour (be sure it’s been heat-treated*) along with the salt, mixing until everything is well combined and no dry streaks remain.

Fold in the chocolate chips.

Press the dough into a plastic wrap-lined 8-inch round pan. Freeze until firm, at least 1 hour.

• Heat-Treating Flour Tip: Spread flour on a baking sheet and bake at 350°F for 5–7 minutes to kill any bacteria. Let it cool before using.

3. Build Your Cake

Line an 8-inch round cake pan with plastic wrap, letting some hang over the edges for easy removal later.

Place one cake layer flat on the bottom of the pan.

Scoop half of the softened ice cream on top and spread it evenly to cover the cake.

Add the firm cookie dough layer next, pressing gently.

Top with the rest of the ice cream, followed by the second cake layer.

Wrap tightly and freeze for 4–6 hours, or ideally overnight.

4. Make the Chocolate Ganache

Warm the heavy cream in a saucepan until it starts to bubble gently.

Pour the hot mixture over the chopped chocolate in a bowl, making sure the chocolate is fully covered.

Wait 2 minutes, then stir until silky and smooth.

Let the ganache cool slightly so it thickens enough for that perfect drip.

5. Final Touches

Carefully lift the cake out of the pan and peel away the plastic wrap.

Set the cake on a serving platter, then pour the ganache over the top, allowing it to gently drip down the sides for a rich, glossy finish.

Add decorations like whipped cream swirls, cookie dough balls, or chocolate curls.

Freeze again for about 30 minutes to set the ganache before serving.

Expert Tips for Success

• Softening Ice Cream: Let your ice cream sit at room temp for about 10 minutes — soft but not melty is ideal.
• Ganache Drizzle Perfection: Let the ganache cool slightly before pouring so it doesn’t run too thin.
• Picture-Perfect Slices: Use a knife dipped in hot water for smooth, clean cuts.
• Flavor Variations: Try mint chip, peanut butter, or caramel ice cream for a twist!

Nutritional Information: What’s Inside a Slice of Indulgence?

Let’s be honest — the Chocolate Chip Cookie Dough Ice Cream Cake isn’t your everyday snack. It’s a celebration dessert, loaded with flavor and texture, and yes, indulgence. But that doesn’t mean you can’t enjoy it mindfully. Whether you’re tracking your macros, watching your sugar intake, or just curious about what’s in a slice, understanding the nutritional profile of this frozen treat can help you make informed choices while still enjoying every bite.

Each slice of this multi-layered dessert packs quite a bit of energy, thanks to its rich blend of ingredients. A typical serving (about 1/12th of the cake) can deliver anywhere from 500 to 650 calories, depending on how generous the portions are and the specific brands of ingredients used. The calorie content is largely driven by the cake’s three main components: the buttery vanilla cake, the creamy ice cream, and the dense, eggless cookie dough layer. Add the ganache and toppings, and you’ve got a dessert that’s definitely designed for special occasions.

When it comes to macronutrients, fat is a dominant player in this cake. Each slice can contain around 25 to 35 grams of total fat, with approximately 15 to 20 grams being saturated fat. These fats come primarily from the butter, ice cream, and chocolate chips — all of which contribute to that rich, creamy mouthfeel we crave in comfort desserts. While this amount of fat is high, especially in terms of saturated fat, it’s worth noting that this dessert is not meant for everyday consumption, but rather as a treat to savor and share.

Carbohydrates are the next big contributor, with each serving delivering an estimated 55 to 70 grams of carbs, mostly from sugars and refined flour. The combination of brown sugar, granulated sugar, ice cream, and sweet chocolate means a slice may contain around 35 to 45 grams of sugar. While this is certainly a sweet dessert, pairing it with a balanced meal or enjoying it in moderation can help manage your overall daily sugar intake.

On the plus side, this cake provides a small amount of protein, roughly 4 to 6 grams per slice, coming from eggs, milk, flour, and a bit from the butter and cream. While it’s not a high-protein dessert, every bit helps. The sodium content is relatively moderate, landing between 200 to 300 milligrams per slice — again, this will vary based on the brands of butter, chocolate, and ice cream you choose.

If you’re looking to make a slightly lighter version, there are ways to adjust the recipe without losing the essence of the cake. Consider using low-fat or reduced-sugar ice cream, replacing some of the sugar with alternatives like coconut sugar or stevia blends, or using a whole wheat or almond flour mix for added fiber and nutrients. Swapping out semi-sweet chocolate chips for dark chocolate or using less ganache can also help bring down the overall fat and sugar levels.

For those with dietary restrictions, this cake can be adapted. Gluten-free all-purpose flour can be used in both the cake and cookie dough layers. Dairy-free ice cream and vegan butter alternatives make it more inclusive without compromising flavor.

In summary, while this cake is undoubtedly indulgent, it’s a dessert designed for joy, celebration, and sharing. Like all desserts, it’s best enjoyed in moderation — not just for health reasons, but because it allows you to truly appreciate each flavorful layer. Whether you’re treating yourself or hosting a gathering, a slice of Chocolate Chip Cookie Dough Ice Cream Cake is a memorable, satisfying way to mark the moment.

Common Questions Answered

Can I swap in store-bought cookie dough?

Yes! Just make sure it’s specifically labeled as safe for raw consumption.

What kind of ice cream works best?

You can’t go wrong with vanilla, but cookie dough, chocolate chip, or even brownie fudge all work beautifully.

Can I make it ahead?

Definitely. This cake is best made in advance and kept frozen until serving.

How long does it last in the freezer?

Stored properly, it’s good for up to 7 days. Keep it tightly wrapped to prevent freezer burn.

Is there a gluten-free option?

Yes — just use a 1:1 gluten-free baking flour blend in both the cake and cookie dough layers.

Serving Ideas

• Serve with a drizzle of caramel sauce for extra sweetness.
• Add a scoop of your favorite ice cream for double the fun.
• Garnish with crushed cookies or sprinkles to match your celebration theme.

Wrapping It Up

If you’re a fan of desserts that mix rich, creamy, and chewy textures into one epic bite, this Chocolate Chip Cookie Dough Ice Cream Cake is calling your name. It’s got everything: comfort, fun, and indulgence.

Plus, it’s the kind of cake you don’t just eat — you remember. It’s a party centerpiece, a birthday favorite, and a freezer-friendly treat that impresses every time.

So grab your spatula, clear some freezer space, and treat yourself and your loved ones to something unforgettable. Because let’s be honest — nothing beats cookie dough and ice cream wrapped in cake.

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