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Chocolate Chip Cookie Dough Ice Cream Cake with chocolate chips and cookie dough swirls
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Chocolate Chip Cookie Dough Ice Cream Cake

A delightful dessert combining layers of cookie dough, creamy ice cream, and rich ganache.
Prep Time30 minutes
Cook Time15 minutes
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Easy, Indulgent
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Saucepan

Ingredients

Cookie Dough Layer

  • 1.75 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 0.5 cup whole milk

Inner Cookie Dough

  • 0.75 cup unsalted butter room temperature
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 2 tbsp milk
  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 1 cup mini chocolate chips

Ice Cream Layer

  • 1.5 quarts vanilla or cookie dough ice cream softened slightly

Ganache

  • 0.5 cup heavy cream
  • 4 oz semi-sweet chocolate chopped

Toppings

  • whipped cream or buttercream
  • extra cookie dough balls
  • chocolate chips or curls for decoration

Instructions

  • Step 1: Preheat your oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
  • Step 2: In a bowl, whisk together 1 3/4 cups of flour, baking powder, and salt. In a separate bowl, cream together the room temperature butter and sugars until fluffy. Add the eggs, vanilla extract, and milk; mix until combined. Gradually add in the dry ingredients, mixing until just combined.
  • Step 3: Divide the cookie dough mixture evenly between the prepared pans. Bake for 12-15 minutes until lightly golden. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  • Step 4: In another bowl, beat together the room temperature butter, brown sugar, granulated sugar, and milk. Stir in the flour and salt, then fold in mini chocolate chips. Refrigerate until ready to use.
  • Step 5: Place one cookie layer on a cake stand or plate. Spread a layer of ice cream on top, followed by dollops of the cookie dough mixture, then top with the second cookie layer.
  • Step 6: Cover the cake with plastic wrap and freeze for at least 2 hours, or until firm.
  • Step 7: To make the ganache, heat the heavy cream in a small saucepan until simmering. Pour it over the chopped chocolate, letting it sit for 5 mins before whisking until smooth. Allow it to cool slightly.
  • Step 8: Remove the cake from the freezer and pour the ganache over the top, letting it drizzle down the sides. Finish with whipped cream or buttercream, and decorate with cookie dough balls and chocolate curls.

Notes

Store in the freezer for up to 2 weeks. Let sit at room temperature for 10-15 minutes before slicing.