This Chocolate Chip Cookie Dough Ice Cream Cake pairs creamy vanilla ice cream with plentiful edible cookie dough balls and mini chocolate chips. The filling sits in an edible cookie dough crust and is finished with a glossy chocolate ganache—an ideal cool treat for warm days.

*Originally published July 2, 2018. Updated July 23, 2020 with new photos and additional tips.*

Cookie dough is a timeless indulgence—many of us have sneaked a spoonful (or two) before baking. Lately I’ve been craving it constantly, so I created this cake that celebrates both cookie dough and ice cream. If you love cookie dough as much as I do, this dessert delivers on texture and nostalgia.

Four Components of This Cake

There are four parts to prepare:

1. Cookie Dough Crust: an egg-free, edible cookie dough pressed into the pan—no baking required for the crust itself.
2. Mini Cookie Dough Balls: small dough balls blend into the ice cream easily and make every bite delightful.
3. Ice Cream Filling: for convenience, use a quality store-bought vanilla ice cream softened to a spreadable consistency.
4. Chocolate Ganache: cool completely before using so it won’t melt the ice cream when applied.

Edible Cookie Dough Crust

This crust tastes like classic cookie dough but is made safe to eat. Raw flour can contain harmful bacteria, so heat-treat the flour first by spreading it on a baking sheet and baking at 350°F for a few minutes until cooled. This simple step makes the dough safe without altering its flavor.

Grease your springform pan before pressing in the dough. Use your fingers to create an even bottom layer and press the dough up the sides. Use knuckles or a flat tool to smooth the creases for a neat, straight crust.

Edible Cookie Dough Balls

Make a second batch of edible cookie dough specifically for the filling. Add mini chocolate chips to these so the small balls roll smoothly. I recommend ½ teaspoon-sized portions for the filling—large balls make slices difficult to eat. Reserve extra, slightly larger balls to decorate the top if desired.

Cookie Dough Ice Cream Filling

Let the ice cream sit at room temperature for 30–60 minutes until it reaches a soft-serve texture—soft enough to fold, but not melted. Stir in 1½ cups of the mini cookie dough balls and a cup of mini semisweet chips. Spread the mixture evenly into the chilled cookie dough crust, cover with plastic wrap placed directly on the surface, and freeze for 6–8 hours or overnight for best results.

Ganache Topping

Warm heavy cream over chocolate chips in short intervals and stir until smooth to form ganache. Cool completely before pouring—if the ganache is even slightly warm it will melt the ice cream. Keep it in the fridge and stir occasionally, or drizzle instead of spreading if you prefer. Make sure the cake is rock solid from the freezer before topping. After pouring chilled ganache, return the cake to the freezer for at least 30 minutes so the ganache sets.

Decoration

Pipe a border of whipped cream (store-bought cool whip works fine) around the edge, scatter mini chocolate chips, and arrange extra cookie dough balls on top. This gives the cake a polished look and adds extra texture.

Tips for Serving

To slice and eat this frozen dessert:

1. Use a sharp metal knife dipped in hot water and wiped dry between cuts for clean slices.
2. Start by enjoying the ice cream and ganache layers—these soften and melt pleasantly in your mouth, revealing the mix-ins.
3. After finishing the filling, the cookie dough crust will have softened enough to eat comfortably.

If you adore cookie dough and ice cream, this cake is worth making. It combines safe-to-eat edible cookie dough, creamy vanilla ice cream, mini chips, and rich ganache for a summer-worthy dessert you’ll come back to again and again.

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Chocolate Chip Cookie Dough Ice Cream Cake

Yield:
12 servings

Prep Time:
50 minutes

Cook Time:
15 minutes

Additional Time:
9 hours

Total Time:
10 hours 5 minutes

This Chocolate Chip Cookie Dough Ice Cream Cake combines creamy vanilla ice cream with edible cookie dough balls and chocolate chips, all in an edible cookie dough crust finished with rich chocolate ganache.

Ingredients

Edible Cookie Dough Balls:

• 1 and ¼ cups all-purpose flour (heat-treated)
• ½ cup unsalted butter, cold
• ½ cup light brown sugar, packed
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• 2–4 tablespoons milk
• ½ cup mini semisweet chocolate chips

Edible Cookie Dough Crust:

• 2 and ½ cups all-purpose flour (heat-treated)
• 1 cup unsalted butter, cold
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• ¼ cup milk
• 2 cups semisweet chocolate chips

Cookie Dough Ice Cream Filling:

• 1.5 L carton vanilla ice cream, softened
• 1 and ½ cups edible cookie dough balls (from above)
• 1 cup mini semisweet chocolate chips

Ganache Topping:

• 1 cup dark chocolate chips
• ½ cup heavy cream

Optional Toppings:

• Whipped cream
• Extra cookie dough balls
• Mini chocolate chips

Instructions

Baking the Flour

1. Preheat oven to 350°F. Spread 1¼ cups flour on a lined baking sheet and bake 5 minutes. Cool.
2. Spread 2½ cups flour on the same sheet and bake 10 minutes. Cool.

Edible Cookie Dough Balls

1. Microwave cold butter 15–25 seconds until half-melted.
2. Cream butter with both sugars until light and fluffy, about 4–5 minutes. Mix in vanilla, 1¼ cups cooled flour, and salt.
3. If crumbly, add milk 1 tablespoon at a time until dough comes together. Fold in mini chips.
4. Scoop ½ teaspoon portions, roll into balls, and chill until needed.

Edible Cookie Dough Crust

1. Line a 9-inch springform pan with parchment and grease the sides.
2. Microwave cold butter 30 seconds until half-melted.
3. Cream butter with sugars, then mix in vanilla, 2½ cups cooled flour, and salt until combined.
4. Add milk if needed, then stir in chocolate chips. Press dough into pan bottom and up the sides. Freeze while preparing filling.

Cookie Dough Ice Cream Filling

1. Scrape softened ice cream into a large bowl. Fold in 1½ cups cookie dough balls and 1 cup mini chips.
2. Pour filling into the chilled crust and smooth into an even layer. Cover with plastic wrap directly on the surface and freeze 6–8 hours or overnight.

Ganache Topping

1. Combine chocolate chips and heavy cream in a heat-safe bowl and microwave in 30-second intervals until the mixture is smooth. Stir to form a silky ganache.
2. Cool completely (1–2 hours), stirring occasionally. If warm, ganache will melt the ice cream.

Assembly

1. Run a sharp knife around the pan to loosen and remove the springform ring.
2. Pour cooled ganache over the frozen cake and return to the freezer for 30–60 minutes to set.
3. Transfer cake to a serving platter. Pipe whipped cream around the edge, top with extra cookie dough balls and mini chips. Store in the freezer until serving.

Notes

1. Storage: Keep leftovers airtight in the freezer for up to one week.
2. Slicing: Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
3. Ice Cream: Let the ice cream soften to soft-serve consistency before mixing, about 30 minutes or longer depending on temperature.

Nutrition Information

Yield: 12
Amount Per Serving:
Calories: 1037
Total Fat: 61g
Saturated Fat: 37g
Cholesterol: 106mg
Sodium: 272mg
Carbohydrates: 124g
Fiber: 6g
Sugar: 101g
Protein: 9g

BON APPÉTIT!

Love, Dedra

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