Cookie Dough Ice Cream Cake
This Cookie Dough Ice Cream Cake is a dreamy dessert that combines layers of creamy vanilla ice cream, rich edible cookie dough, and a luscious chocolate shell. Perfect for celebrations or indulgent weekends, this no-bake treat is easy to make and irresistibly delicious.
- Prep Time: 30 minutes
- Cook Time: 10 minutes (for heat-treating flour)
- Total Time: 4 hours 40 minutes (includes freezing)
- Yield: 8 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Cookie Dough:
- 1½ cups all-purpose flour (heat-treated)
- ¾ cup unsalted butter, room temperature (170g)
- 1 cup brown sugar (200g)
- ½ cup granulated sugar (100g)
- 1 teaspoon pure vanilla extract
- ¾ teaspoon fine sea salt
- 200g dark chocolate, finely chopped
For the Ice Cream Layer:
- 1 pint vanilla ice cream (softened slightly)
For the Chocolate Shell:
- ¾ cup heavy whipping cream (170g)
- 200g dark chocolate, finely chopped
Instructions
Preheat the oven to 350°F (175°C). Spread the flour evenly over a baking sheet and bake for 5–10 minutes to make it safe for raw consumption. Let it cool completely before using.
Line an 8-inch round cake tin with parchment paper or plastic wrap, leaving enough overhang on the sides to act as a sling for easy removal.
In a stand mixer fitted with a paddle attachment, beat butter, sugars, salt, and vanilla extract on medium speed until light and fluffy (about 5–7 minutes). Gradually mix in the cooled flour until just combined. Stir in chopped chocolate by hand. Divide the dough into two equal portions.
Press half of the cookie dough into the bottom of the prepared cake tin to form a base layer. Freeze for about 5 minutes to firm up slightly. Spread softened vanilla ice cream evenly over this layer using an offset spatula. Freeze again until firm (10–15 minutes). Press the remaining cookie dough on top of the ice cream layer to seal it in. Freeze for at least four hours or overnight for best results.
In a microwave-safe bowl, combine heavy cream and chopped chocolate. Microwave in short intervals (20–30 seconds), stirring after each interval until smooth and glossy. Let it cool slightly before pouring over your frozen cake. The chocolate will harden quickly upon contact with the cold surface.
Remove the cake from the freezer about five minutes before serving to make slicing easier. Use a sharp knife dipped in hot water for clean cuts. Garnish with extra cookie dough chunks or whipped cream if desired.
Notes
Serving Suggestions:
- Serve chilled slices with a drizzle of caramel or fudge sauce for extra decadence. Pair with hot coffee or espresso for contrast.
Tips & Tricks:
- Soften ice cream slightly for easier spreading but avoid letting it melt completely.
- Use parchment paper or plastic wrap to ensure easy removal from the tin.
- Dip your knife in hot water before slicing for clean cuts.
Storage & Reheating:
- Store leftovers tightly wrapped in plastic wrap or an airtight container in the freezer for up to one week. Avoid reheating; simply let slices sit at room temperature for about five minutes before enjoying.
Find it online: https://icecreamin.com/cookie-dough-ice-cream-cake/