Looking for a dessert that combines nostalgic childhood flavors with impressive presentation and no baking required? This Chocolate Chip Cookie Dough Ice Cream Cake is the ultimate summer treat. Featuring an egg-free, edible cookie dough base, a creamy vanilla ice cream layer speckled with mini chocolate chips, and a fluffy whipped topping, this dessert is indulgent, playful, and ideal for birthdays, celebrations, or hot-weather indulgences.
Whether you’re an experienced home baker or a no-bake dessert enthusiast, this recipe offers a crowd-pleasing result without turning on your oven. It’s a fantastic option for busy parents, dessert lovers, or anyone looking to impress guests without stress.
Why You’ll Love This Ice Cream Cake
This ice cream cake is perfect for:
- Summer gatherings or barbecues
- Birthdays, especially for cookie dough lovers
- Make-ahead desserts that save you time on party day
- Anyone who prefers no-bake recipes with stunning visual appeal
- Kids and adults alike (because who doesn’t love cookie dough and ice cream?)
It strikes the perfect balance between soft, chewy, crunchy, and creamy textures—and it’s as fun to eat as it is to make.
Ingredients at a Glance
For the cookie dough base (egg-free & safe to eat raw):
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour (heat-treated for safety)
- ½ teaspoon salt
- ¾ cup mini chocolate chips
For the ice cream layer:
- 1.5 quarts (about 6 cups) vanilla ice cream, slightly softened
- ½ cup mini chocolate chips
- Optional: ½ cup chopped chocolate chip cookie dough pieces
For the topping:
- ½ cup heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- Extra mini chips, cookie dough balls, or chocolate syrup for garnish
Kitchen Equipment You’ll Need
To prepare this recipe smoothly, gather the following:
- 8″ or 9″ springform pan
- Parchment paper
- Large mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Ice cream scoop or spoon
- Knife and hot water for slicing
Step-by-Step Directions
1. Prepare the Springform Pan
Line both the bottom and sides of your springform pan with parchment paper. This ensures easy release and clean edges.
2. Make the Cookie Dough Base
In a large bowl, cream the softened butter with the brown and granulated sugar until light and fluffy. Add the milk and vanilla, mixing until smooth. Stir in heat-treated flour and salt until just combined, then fold in the mini chocolate chips.
Press two-thirds of the cookie dough mixture firmly into the base of the prepared pan. Use a flat-bottomed glass or spatula for even distribution. Freeze this base for 15 minutes.
Tip: Heat-treat your flour by microwaving it in 30-second intervals until it reaches 165°F, or bake it on a sheet tray at 350°F for 5-7 minutes.
3. Add the Ice Cream Layer
In a separate bowl, mix the softened vanilla ice cream with mini chocolate chips and any optional cookie dough chunks. Spread evenly over the frozen cookie dough layer. Smooth the top with a spatula and freeze for 4–6 hours, preferably overnight.
Shortcut: Use store-bought cookie dough chunks (safe-to-eat brands only) for added texture and flavor.
4. Make the Whipped Cream Topping
Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. You can pipe it for a decorative finish or spread it on with a spoon or spatula.
5. Garnish and Serve
Top the cake with remaining cookie dough, extra mini chips, or a generous drizzle of chocolate syrup. For best results, slice with a sharp knife dipped in hot water and wiped dry.
Storage Tips
Store leftover slices of this ice cream cake in an airtight container in the freezer for up to 7 days. For best texture, allow slices to sit at room temperature for 3–5 minutes before serving again.
Pro Tip: Freeze individual slices wrapped in parchment for easy grab-and-go portions.
Variations and Substitutions
- Ice Cream Flavors: Swap vanilla for chocolate chip, cookie dough, or even caramel swirl.
- Cookie Dough Flavor: Add peanut butter chips or butterscotch chips for a twist.
- Dairy-Free: Use dairy-free butter, milk, and ice cream for a fully vegan option. Choose vegan mini chips and whip coconut cream for topping.
- Crust Swap: Use crushed chocolate graham crackers or Oreo crumbs mixed with melted butter for a different base.
Food & Drink Pairings
Looking to level up your dessert experience? Try these pairing ideas:
- Drink: Serve with a tall glass of cold milk, vanilla iced latte, or coffee milkshake.
- Food: Pair with a fresh fruit salad or salty snack mix to balance the sweetness.
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Absolutely! This cake needs at least 4–6 hours to set but is best when frozen overnight. You can make it up to 3 days in advance.
Is it safe to eat the raw cookie dough?
Yes. This recipe uses no eggs and recommends heat-treating the flour, making the dough completely safe to enjoy raw.
Can I use homemade ice cream instead?
Yes! If you’re a homemade ice cream lover, just make sure it’s slightly softened before folding in the chips and assembling the cake.
What if I don’t have a springform pan?
You can use a regular 8- or 9-inch cake pan lined with enough parchment to lift the cake out. However, a springform pan ensures the cleanest edges and easiest removal.
Final Thoughts
If you’re looking for a show-stopping dessert that’s as fun to make as it is to eat, this Chocolate Chip Cookie Dough Ice Cream Cake is a must-try. With layers of creamy, chewy, and chocolatey goodness, it’s a guaranteed hit with family and guests.
Whether you’re celebrating a birthday, enjoying a summer party, or simply indulging in a sweet craving, this dessert delivers every time.
Love This Recipe?
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