Chocolate Chip Cookie Ice Cream Cake is the ultimate frozen dessert for cookie and ice cream lovers alike. Imagine layers of chewy chocolate chip cookies, creamy vanilla ice cream, and rich fudge sauce all stacked into one indulgent cake. It’s cool, sweet, and full of texture—like an ice cream sandwich on a grander scale. This cake is perfect for birthdays, summer parties, or any time you want a crowd-pleasing treat that looks impressive but is surprisingly simple to put together.
2. Ingredients
For the Cookie Layers:
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter, melted
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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1 ½ cups semi-sweet chocolate chips
For the Filling and Topping:
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1 ½ quarts vanilla ice cream (softened slightly)
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¾ cup hot fudge sauce (plus extra for drizzling)
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½ cup crushed chocolate cookies or mini chocolate chips (optional)
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Whipped cream (for topping)
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Chocolate shavings or sprinkles (for garnish)
3. Instructions
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Prepare the cookie dough:
In a mixing bowl, whisk together flour, baking soda, and salt. In another large bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla extract, whisking again until creamy. Gradually add dry ingredients, mixing until combined. Fold in chocolate chips. -
Bake the cookie layers:
Line two 9-inch round cake pans with parchment paper and lightly grease. Divide the dough evenly between both pans, pressing it down to form even layers. Bake at 350°F (175°C) for 14–16 minutes, or until golden brown and set. Cool completely in the pans before assembling. -
Soften the ice cream:
Let the vanilla ice cream sit at room temperature for about 10 minutes, until soft but not melted. This makes it easier to spread. -
Assemble the cake:
Line a 9-inch springform pan with plastic wrap for easy removal. Place one cooled cookie layer on the bottom. Spread half of the fudge sauce evenly over it, then spread the softened ice cream on top in an even layer. Sprinkle crushed cookies or mini chocolate chips over the ice cream if using. Top with the second cookie layer, pressing gently to set it in place. -
Freeze until firm:
Cover the cake with plastic wrap and freeze for at least 6 hours, or overnight for the best texture. -
Decorate before serving:
Once firm, remove the cake from the springform pan and transfer it to a serving plate. Spread whipped cream around the edges or pipe decorative swirls on top. Drizzle with fudge sauce and sprinkle with chocolate shavings or sprinkles for a finished look. -
Slice and enjoy:
Run a warm knife under hot water for clean slices. Serve immediately and savor the layers of chewy, creamy, and chocolatey goodness.
4. Preparation Time
Prep: 30 minutes
Bake: 15 minutes
Freeze: 6 hours or overnight
Total: 6 hours 45 minutes
5. Serving
Serves 10–12 slices
6. Nutrition (per serving)
Calories: 520 kcal
Protein: 7 g
Fat: 27 g
Carbohydrates: 65 g
Sugar: 44 g
Sodium: 230 mg
7. Tips
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Use store-bought cookies if you’re short on time. Just layer them tightly in the pan before adding ice cream.
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Try flavor twists: Use chocolate or cookie dough ice cream instead of vanilla for an extra treat.
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Let the cake sit for 5 minutes before slicing to make cutting easier.
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Keep leftovers covered in the freezer to maintain freshness.
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Add caramel sauce or crushed nuts between layers for more flavor and crunch.
8. Final Thought
Chocolate Chip Cookie Ice Cream Cake is pure dessert joy—cool, creamy, and packed with homemade cookie flavor. It’s the kind of dessert that makes both kids and adults light up at first glance. Whether served at a summer party or as a birthday showstopper, this frozen treat delivers the perfect mix of nostalgia and indulgence in every bite.
