Why You’ll Love This Recipe
Combining warm cookie goodness with cool, creamy ice cream creates an irresistible texture and flavor contrast. It’s simple to make, doesn’t require fancy equipment, and is guaranteed to impress your guests with every bite.
ingredients
For the Cookie Base
- ¾ cup salted butter, room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ cups semi-sweet chocolate chips
For the Ice Cream Layer and Toppings
- 1.5 quarts cookie dough ice cream (store-bought or homemade)
- 4 oz Cool Whip
- Mini Chips Ahoy cookies, for garnish
- Chocolate sauce (such as Smucker’s sundae syrup), for drizzle
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.
- Add egg and vanilla extract; mix well.
- Stir in flour and baking soda until fully combined. The dough will be thick.
- Fold in chocolate chips evenly.
- Press cookie dough evenly into the prepared pan. Bake 18–20 minutes or until edges are lightly golden.
- Cool the cookie mostly in the pan, then transfer to a wire rack to cool completely.
- Let ice cream soften slightly at room temperature while the cookie cools.
- Place cooled cookie back into springform pan and spread softened ice cream evenly over it. Freeze until solid.
- Remove cake from pan. Pipe or spoon Cool Whip around edges, top with Mini Chips Ahoy pieces, and drizzle chocolate sauce.
- Store in freezer until ready to serve. Let sit at room temperature 10 minutes before slicing for easier cutting.
Servings and timing
- Yield: 12–14 servings
- Prep time: 25 minutes
- Cook time: 20 minutes
- Total time: Approximately 3 hours (including freezing)
Variations
- Substitute cookie dough ice cream for your favorite flavor if desired.
- Add crushed nuts or sprinkles on top for extra texture.
- Use whipped cream instead of Cool Whip if preferred.
- Drizzle caramel sauce instead of chocolate for a different twist.
storage/reheating
- Keep stored in the freezer in an airtight container or wrapped tightly to prevent freezer burn.
- Best served chilled or slightly softened.
FAQs
Can I use homemade cookie dough for the base?
Yes, any good chocolate chip cookie dough works well.
What if I don’t have a springform pan?
Use a regular cake pan lined with parchment and cut in squares after freezing.
Can I make this dairy-free?
Use dairy-free butter, dairy-free ice cream, and whipped topping alternatives.
How long can I store this cake?
Store in the freezer for up to one week for best quality.
Can I prepare this a day ahead?
Yes, just add garnishes shortly before serving.
Can I use different cookies for garnish?
Absolutely! Use Oreos, chocolate wafers, or your favorite small cookies.
What if my ice cream is too hard to spread?
Let it soften at room temperature for 5–10 minutes before spreading.
Can I double the recipe?
Yes, use a larger pan and increase freezing time as needed.
Should I freeze the cake after adding toppings?
Yes, it helps the toppings set and keeps the cake firm.
Can I add layers with different ice cream flavors?
Definitely! Layer different flavors for a fun variety.
Conclusion
Chocolate Chip Cookie Ice Cream Cake is a perfect balance of warm and cold, soft and crunchy, creamy and chewy. It’s easy to make, crowd-pleasing, and a guaranteed hit at any celebration or whenever you want a special frozen dessert.
Print
Chocolate Chip Cookie Ice Cream Cake Recipe is delightful!
- Total Time: 3 hours (including freezing)
- Yield: 12–14 servings
- Diet: Vegetarian
Description
A decadent frozen dessert featuring a soft-baked chocolate chip cookie base topped with creamy cookie dough ice cream and whipped cream, finished with cookie and chocolate sauce garnish for a perfect treat.
Ingredients
- ¾ cup salted butter, room temperature
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1¼ cups semi-sweet chocolate chips
- 1.5 quarts cookie dough ice cream (store-bought or homemade)
- 4 oz Cool Whip
- Mini Chips Ahoy cookies, for garnish
- Chocolate sauce (e.g., Smucker’s sundae syrup), for drizzle
Instructions
- Preheat oven to 350°F (175°C). Line bottom of a 9-inch springform pan with parchment paper.
- Beat butter, brown sugar, and granulated sugar until light and fluffy, about 3–4 minutes.
- Add egg and vanilla extract; mix well.
- Stir in flour and baking soda until fully combined.
- Fold in chocolate chips evenly.
- Press dough evenly into prepared pan. Bake 18–20 minutes or until edges are lightly golden.
- Cool mostly in pan, then transfer to wire rack to cool completely.
- Let ice cream soften slightly at room temperature while cookie cools.
- Place cooled cookie back in pan; spread softened ice cream evenly over it. Freeze until solid.
- Remove cake from pan. Pipe or spoon Cool Whip around edges, top with Mini Chips Ahoy pieces, and drizzle chocolate sauce.
- Store in freezer until ready to serve. Let sit at room temperature 10 minutes before slicing.
Notes
- Substitute cookie dough ice cream for your favorite flavor.
- Add crushed nuts or sprinkles for extra texture.
- Use whipped cream instead of Cool Whip if preferred.
- Drizzle caramel sauce instead of chocolate for variation.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
