Chocolate Chip Cookie Ice Cream Cake

Imagine the ultimate dessert mash-up: a warm, chewy chocolate chip cookie meets creamy, dreamy cookie dough ice cream. That’s exactly what this Chocolate Chip Cookie Ice Cream Cake delivers! Perfect for summer parties, birthdays, or anytime you want a fun, indulgent treat, this cake is playful, easy to make, and guaranteed to delight both kids and adults.

From the buttery cookie base to the luscious ice cream layer and crunchy cookie toppings, every bite is a symphony of textures and flavors.

Why You’ll Love This Recipe

• Fun and festive dessert that doubles as a cake and ice cream treat
• Chewy chocolate chip cookie base with creamy cookie dough ice cream
• No complicated layers—easy to assemble
• Make-ahead friendly—keep in the freezer until ready to serve
• Perfect for summer parties or birthday celebrations

Ingredients

For the Chocolate Chip Cookie Base

• Salted butter (¾ cup, room temperature) – adds richness and flavor
• Dark brown sugar (¾ cup) – keeps the cookie chewy and moist
• Granulated sugar (¼ cup) – balances sweetness
• Large egg (1) – binds ingredients together
• Vanilla extract (1½ tsp) – enhances cookie flavor
• All-purpose flour (2 cups) – structure for the cookie base
• Baking soda (1 tsp) – helps the cookie rise
• Semi-sweet chocolate chips (1¼ cups) – melty pockets of chocolate in every bite

For the Ice Cream Layer

• Cookie dough ice cream (1.5 quarts) – creamy and full of mix-ins

For the Topping

• Cool Whip (4 oz) – light, fluffy garnish
• Mini Chips Ahoy cookies – crunchy texture and decoration
• Chocolate sauce – drizzle for extra indulgence

How to Make Chocolate Chip Cookie Ice Cream Cake

Prepare the Cookie Base

1. Preheat oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.
2. Cream together the butter and sugars until light and fluffy, about 3–4 minutes.
3. Mix in the egg and vanilla extract.
4. Add flour and baking soda and mix until fully combined. Dough will be thick.
5. Stir in chocolate chips.
6. Press dough evenly into the bottom of the prepared pan.
7. Bake for 18–20 minutes, or until edges are lightly golden.
8. Let the cookie cool mostly in the pan, then transfer to a wire rack to cool completely.

Tip: Avoid overbaking—slightly soft edges give the best chewy texture.

Assemble the Ice Cream Layer

1. Soften the cookie dough ice cream slightly at room temperature.
2. Place the cooled cookie base back into the springform pan.
3. Spread the softened ice cream evenly over the cookie base.
4. Freeze until completely firm, at least 2–3 hours or overnight.

Decorate and Serve

1. Once frozen, remove the cake from the springform pan.
2. Pipe whipped cream around the edges.
3. Sprinkle chopped mini Chips Ahoy cookies on top and drizzle with chocolate sauce.
4. Keep frozen until ready to serve. Thaw for 10 minutes before slicing.

Tips for Success

• Use room-temperature butter for easier mixing
• Let ice cream soften slightly for smooth spreading
• Freeze thoroughly before decorating to prevent melting
• Slice with a warm knife for clean edges

Equipment Needed

• 9-inch springform pan
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Knife for chopping cookies
• Spoon or spatula for spreading ice cream

Recipe Variations

• Double Chocolate Ice Cream Cake – add chocolate cookie ice cream and chocolate drizzle
• Peanut Butter Chocolate Chip – swirl peanut butter into the ice cream layer
• Mini Ice Cream Cakes – assemble in cupcake liners for single servings
• Birthday Cake Version – use sprinkles on top for a festive twist

Serving Suggestions

• Serve slices immediately with extra chocolate sauce
• Pair with a cold glass of milk or ice-cold lemonade
• Great for pool parties, summer barbecues, or kids’ birthday parties
• Add a scoop of vanilla or chocolate ice cream on the side for extra indulgence

FAQs

Can I make this cake ahead of time?
Yes! Make it the day before and keep frozen until serving.

How long does it last in the freezer?
Up to 2 weeks in an airtight container.

Can I use other types of ice cream?
Absolutely! Chocolate, cookies & cream, or mint chocolate chip work well.

Do I have to use a springform pan?
It’s recommended for easy removal, but a regular pan lined with parchment paper works too.

Can I add nuts?
Yes, chopped walnuts or pecans pair beautifully with chocolate chips.

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Final Thoughts

This Chocolate Chip Cookie Ice Cream Cake is pure joy in dessert form—a chewy, chocolatey cookie base topped with creamy ice cream and crunchy cookie toppings. Perfect for warm weather or any celebration, it’s easy to make, fun to eat, and impossible not to love.