Chocolate Chip Cookie Ice Cream Cake – The Ultimate Frozen Treat
Introduction
This Chocolate Chip Cookie Ice Cream Cake combines two beloved desserts into one indulgent masterpiece. A thick, chewy cookie base layered with creamy cookie dough ice cream, topped with whipped cream, crunchy Chips Ahoy, and a drizzle of chocolate sauce—it’s the perfect celebration cake for birthdays, summer parties, or anytime you want to wow your guests.
Why You’ll Love This Recipe
Two desserts in one: Cookie + ice cream = pure bliss.
Make ahead: Freeze until serving, so it’s stress‑free for parties.
Customizable: Swap ice cream flavors or toppings to suit your taste.
Show‑stopping presentation: Whipped cream piping and chocolate drizzle make it look bakery‑worthy.
Ingredients
¾ cup salted butter, room temperature
¾ cup dark brown sugar
¼ cup granulated sugar
1 egg
1½ tsp vanilla extract
2 cups all‑purpose flour
1 tsp baking soda
1¼ cups semi‑sweet chocolate chips
1.5 quarts cookie dough ice cream
4 oz Cool Whip (or whipped cream)
Mini Chips Ahoy (for garnish)
Chocolate sauce (such as Smucker’s Sundae Syrup)
Step‑by‑Step Instructions
Step 1: Bake the Cookie Base
Preheat oven to 350°F (177°C). Line bottom of a 9‑inch springform pan with parchment.
Cream butter and sugars until light and fluffy (3–4 minutes).
Mix in egg and vanilla.
Add flour and baking soda; mix until dough forms. Stir in chocolate chips.
Press dough evenly into pan. Bake 18–20 minutes until edges are golden.
Cool completely before assembling.
Step 2: Layer with Ice Cream
Soften ice cream while cookie cools.
Place cooled cookie back in springform pan.
Spread softened ice cream evenly over cookie base. Freeze until solid.
Step 3: Decorate
Remove cake from pan.
Pipe whipped cream around edges.
Sprinkle with chopped Chips Ahoy.
Drizzle generously with chocolate sauce.
Step 4: Serve
Freeze until ready. Thaw ~10 minutes before slicing for perfect texture.
Tips & Tricks
Flavor swap: Try mint chocolate chip or cookies & cream ice cream.
Extra crunch: Add crushed Oreos or pretzels on top.
Make mini versions: Use muffin tins for individual ice cream cakes.
Storage: Keep frozen up to 1 week, tightly wrapped.
Variations
Peanut Butter Bliss: Use peanut butter ice cream and drizzle with peanut butter sauce.
S’mores Style: Add marshmallow fluff and crushed graham crackers.
Caramel Crunch: Replace chocolate sauce with caramel and sprinkle toffee bits.
Serving Ideas
Serve with hot fudge or caramel on the side.
Pair with iced coffee or milkshakes for a fun dessert spread.
Slice into wedges and wrap individually for freezer‑friendly treats.
FAQs
Q: Can I use store‑bought cookie dough?
Yes, press it into the pan and bake as directed.
Q: Can I make this gluten‑free?
Yes, use a gluten‑free flour blend and GF cookies for garnish.
Q: How do I prevent freezer burn?
Wrap tightly in plastic wrap and foil before freezing.
Recipe Details
Prep Time: 30 minutes
Bake Time: 20 minutes
Total Time: 50 minutes + freezing
Servings: 12
Calories: ~520 per serving
Final Thoughts
This Chocolate Chip Cookie Ice Cream Cake is a decadent, crowd‑pleasing dessert that’s as fun to make as it is to eat. With its chewy cookie base, creamy ice cream layer, and crunchy toppings, it’s guaranteed to be the star of any celebration.