Chocolate Chip Cookie Dough Ice Cream Cake

This Chocolate Chip Cookie Dough Ice Cream Cake is a crowd-pleasing dessert that layers rich chocolate cake with chunks of edible cookie dough and a creamy ice cream filling. Inspired by the Life, Love & Sugar version, it freezes firm so you can slice perfect pieces every time. It’s fun to make and show-stopping to serve. 

Why You’ll Love This Recipe

• Combines cake, cookie dough, and ice cream in one dessert
• Dressed up with Cool Whip and extra chocolate chips
• Great for birthdays, holidays, or summer celebrations
• Freezer-friendly — hold until guests arrive
• Customizable with extra toppings like chocolate sauce 

Ingredients

CHOCOLATE CAKE

• 1 cup flour
• 1 cup sugar
• 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
• 1 tsp baking soda
• 1 large egg
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 3/4 tsp vanilla extract
• 1/2 cup boiling water

EDIBLE COOKIE DOUGH (egg-free)

• 6 tbsp butter
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 cup flour (heat treated*)
• 1–2 tsp milk
• 1/2 cup mini chocolate chips

ICE CREAM FILLING

• 8 oz cream cheese, softened
• 1/2 cup brown sugar
• 1/8 cup milk
• 2 tsp vanilla extract
• 8 oz Cool Whip (or homemade whipped cream)
• 1/2 cup mini chocolate chips

ADDITIONAL

• 4–8 oz Cool Whip for icing cake
• Additional mini chocolate chips for decorating
• Chocolate sauce (optional) 

* Heat-treating flour kills any bacteria and makes it safe to eat raw. You can do this by baking flour at 350°F for 5–7 minutes. 

Directions

Step 1: Prepare the Chocolate Cake

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, cocoa powder, and baking soda.
3. Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry mix and stir until just combined.
4. Carefully add boiling water and mix until smooth (batter will be thin).
5. Pour cake batter into a greased 8-inch round cake pan or similar size springform pan.
6. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
7. Allow cake to cool completely in the pan. 

Step 2: Make the Eggless Cookie Dough

1. In a medium bowl, beat the butter and brown sugar until creamy.
2. Add vanilla extract and mix until smooth.
3. Stir in the heat-treated flour and enough milk (1–2 tsp) until the dough holds together but is still soft.
4. Fold in the mini chocolate chips.
5. Set cookie dough aside or chill briefly so it’s easier to handle. 

Step 3: Prepare the Ice Cream Filling

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add brown sugar, milk, and vanilla extract, mixing until combined.
3. Gently fold in Cool Whip until the mixture is light and creamy.
4. Fold in 1/2 cup mini chocolate chips. 

Step 4: Assemble the Cake

1. Line the sides of an 8-inch springform pan with parchment paper (long enough to stick above the rim).
2. Place the cooled chocolate cake in the bottom of the pan.
3. Spread half of the ice cream filling evenly on top of the cake.
4. Drop half of the cookie dough bites over the ice cream layer (reserve some for decoration).
5. Place the second layer of chocolate cake on top if you want two layers (optional).
6. Spread the remaining ice cream filling over the top layer.
7. Freeze the cake for 6–8 hours, or until solid. 

Step 5: Frost and Decorate

1. Remove the frozen cake from the pan.
2. Spread 4–8 oz Cool Whip over the top and sides of the cake as frosting.
3. Press additional mini chocolate chips on top and around the sides.
4. Drizzle with chocolate sauce if desired.
5. Freeze until ready to serve. 

Pro Tips and Variations

• Freeze firmly before icing so the Cool Whip holds shape.
• Add extra cookie dough bites on top for texture.
• Swap in fudge sauce instead of chocolate for a richer finish.
• Let cake sit at room temp ~10 minutes before cutting for easy slices.

Serving Suggestions

• Serve straight from the freezer with a drizzle of chocolate sauce.
• Pair with fresh berries or caramel sauce on the side.
• Great for birthdays or summer gatherings.

Storage / Reheating

• Keep frozen until ready to serve.
• Store wrapped in plastic wrap or airtight container in the freezer up to 1 week.
• Allow to soften 5–10 minutes at room temperature for easier slicing.

FAQs

Can I use store-bought cookie dough?
Yes — use heat-treated edible dough if eating it raw.

What if I don’t have Cool Whip?
Whipped cream works but won’t hold as firm in the freezer.

Can I make this ahead of time?
Yes — assemble and freeze up to a week before serving. 

Conclusion

Chocolate Chip Cookie Dough Ice Cream Cake delivers rich chocolate, creamy ice cream texture, and chunks of edible cookie dough — all in one decadent dessert. With freezing steps and final decoration, it’s a dessert that looks as amazing as it tastes. 

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