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Chocolate Chip Cookie Dough Ice Cream Cake

Chocolate chip cookie dough ice cream cake layered with a golden-brown baked cookie base, edible cookie dough ice cream, and thick ribbons of chocolate ganache. Slices show cookie dough chunks throughout the pale middle, finished with whipped topping and mini chocolate chips.
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Prep Time 30 minutes
Cook Time 15 minutes
freezing 6 minutes
Total Time 51 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cookie dough
  • 1 package (16 oz) refrigerated cookie dough Use refrigerated cookie dough for the cookie base.
Cookie dough or vanilla ice cream
  • 0.5 gallon cookie dough or vanilla ice cream Soften until spreadable.
Edible cookie dough bites
  • 0.5 cup edible cookie dough bites Fold into the softened ice cream.
Chocolate ganache or magic shell
  • 1 cup chocolate ganache or magic shell Use for a glossy top layer.
Whipped topping
  • 2 cups whipped topping Top the cake after drizzling the ganache.
Mini chocolate chips
  • 1 mini chocolate chips For decoration.

Equipment

  • 1 sheet pan
  • 1 springform pan

Method
 

Bake the cookie base
  1. Press the refrigerated cookie dough into a 9-inch springform pan in an even layer, then bake at 350F for 12-15 minutes until golden. Let it cool completely so the layer sets cleanly.
  2. Once the cookie base is fully cool, reattach the springform sides to hold the cake layers evenly.
Assemble and freeze the layers
  1. Fold the edible cookie dough bites into the softened cookie dough or vanilla ice cream until evenly distributed, then spread over the cooled cookie base. Aim for an even thickness so every slice shows dough chunks.
  2. Freeze the cake for 4 hours until completely firm so the middle holds its shape.
  3. Drizzle the chocolate ganache or magic shell over the top in thick ribbons. Pause when you see glossy ribbons form, not thin streaks.
  4. Top with whipped topping and decorate with mini chocolate chips. Add the chips while the topping is fresh so they stick.
  5. Freeze 2 more hours before releasing and slicing, until the whole cake is fully set.

Notes

Pro tip: soften the ice cream only until spreadable—if it’s too loose, it can seep into the cookie base. Store covered in the freezer for up to 2 weeks. Freezing is required for best texture; do not refrigerate for long periods. For a gluten-free option, use a gluten-free refrigerated cookie dough for the base while keeping all other layers the same.