Chocolate Chip Cookie Dough Ice Cream Cake (Frozen, Decadent, and Crowd-Pleasing)

Why You’ll Love This Recipe

Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate dessert for anyone who loves classic cookie dough and creamy ice cream combined into one show-stopping treat. This cake layers a rich cookie crust, smooth ice cream, chunks of edible cookie dough, and a chocolatey topping for a dessert that feels indulgent yet nostalgic. I have made this cake for birthdays, summer parties, and special celebrations, and it always disappears quickly. Despite its impressive appearance, it is surprisingly simple to assemble and requires no baking, making it perfect for warm weather or stress-free entertaining. Each slice delivers contrasting textures—cold and creamy, soft and chewy, rich and sweet—creating a dessert that satisfies every craving at once.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Sandwich Cookies
Chocolate sandwich cookies create a sturdy, flavorful base that complements the ice cream layers.

Butter
Butter binds the cookie crumbs together to form a firm crust.

Vanilla Ice Cream
Vanilla ice cream provides a smooth, neutral base that highlights the cookie dough flavor.

Edible Cookie Dough
Edible cookie dough adds chewy texture and classic chocolate chip cookie flavor throughout the cake.

Chocolate Chip Ice Cream
Chocolate chip ice cream adds extra texture and reinforces the cookie dough theme.

Chocolate Fudge Sauce
Chocolate fudge sauce adds richness and a decadent chocolate layer.

Whipped Topping
Whipped topping adds lightness and a clean finish to the cake.

Mini Chocolate Chips
Mini chocolate chips add crunch and visual appeal on top.

Directions

Line the bottom of a springform pan with parchment paper.

Crush the chocolate sandwich cookies into fine crumbs and mix with melted butter until evenly combined. Press the mixture firmly into the bottom of the pan to form the crust. Freeze for 15 minutes to set.

Soften the vanilla ice cream slightly and spread it evenly over the crust. Sprinkle half of the edible cookie dough pieces over the ice cream, pressing them gently into the layer. Freeze for 30 minutes.

Spread the chocolate chip ice cream evenly over the cookie dough layer. Freeze again for 30 minutes until firm.

Warm the chocolate fudge sauce slightly and drizzle it evenly over the ice cream layer. Return the cake to the freezer for 15 minutes.

Spread whipped topping evenly over the top and sprinkle with mini chocolate chips and remaining cookie dough pieces.

Cover and freeze for at least 4 hours, or until completely firm.

Before serving, allow the cake to sit at room temperature for 5 to 10 minutes for easier slicing.

Equipment needed :

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe serves 10 to 12 people.
Preparation time: 25 minutes
Freezing time: 5 hours
Total time: approximately 5 hours 25 minutes

Storage/reheating

Store the ice cream cake tightly covered in the freezer for up to 1 week. This dessert should be served frozen and does not require reheating.

Variations and Customizations

This ice cream cake is easy to customize. You can swap vanilla ice cream for chocolate ice cream for a richer flavor. I tested this variation, and it created an even more indulgent dessert.

For extra texture, add a thin layer of crushed cookies between the ice cream layers.

You can also drizzle caramel sauce along with the fudge for a sweet-salty contrast.

If serving for a special occasion, decorate the top with piped whipped topping and extra cookie dough pieces for a bakery-style finish.

Nutrition and Dietary Info

Approximate nutrition per slice:

Nutrient	Amount
Calories	480 kcal
Protein	6 g
Carbs	56 g
Fat	26 g
Saturated Fat	14 g
Fiber	2 g
Sugar	38 g
Sodium	280 mg

Expert Tips & Customizations

Soften Ice Cream Slightly
This makes spreading easier and smoother.

Freeze Between Layers
This keeps layers clean and well-defined.

Use Edible Cookie Dough Only
Regular dough is not safe to eat raw.

Line the Pan
Parchment helps release the cake cleanly.

Slice with a Warm Knife
This creates neat slices.

FAQs

Can I make this cake ahead of time?

Yes, it is ideal for making a day or two in advance.

Can I use store-bought cookie dough?

Only if it is labeled edible or safe to eat raw.

How long should I let it soften before slicing?

About 5 to 10 minutes at room temperature.

Can I make this without a springform pan?

Yes, a lined cake pan works, but slicing may be harder.

Can I freeze leftovers?

Yes, keep leftovers tightly wrapped in the freezer.

Is this dessert kid-friendly?

Yes, it is very popular with children.

Conclusion

Chocolate Chip Cookie Dough Ice Cream Cake is a fun, indulgent dessert that combines classic flavors into one unforgettable frozen treat. With its creamy layers, chewy cookie dough, and rich chocolate finish, it is perfect for birthdays, summer parties, or anytime you want a no-bake dessert that truly impresses. This recipe delivers comfort, nostalgia, and celebration in every slice.

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