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Chocolate Chip Cookie Ice Cream Cake

Chocolate chip cookie ice cream cake made by baking two giant cookie layers and sandwiching a thick vanilla ice cream middle before freezing. It’s an oversized frozen ice cream sandwich cookie cake with a chocolate drizzle finish and a golden, chewy cookie texture.
Prep Time 20 minutes
Cook Time 20 minutes
freezing 6 hours
Total Time 6 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420

Ingredients
  

Chocolate chip cookie dough (or refrigerated dough)
  • 2 cup Chocolate chip cookie dough (or refrigerated dough) divided into 2 balls
Vanilla ice cream
  • 0.5 gallon Vanilla ice cream softened
Chocolate ganache or magic shell
  • 1 cup Chocolate ganache or magic shell
Flaky sea salt
  • 0.25 tsp Flaky sea salt for topping

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven
  • 1 stand mixer

Method
 

Bake the bottom cookie layer
  1. Press half the chocolate chip cookie dough into a 9-inch springform pan in an even layer, with no thick edges. Bake at 350F for 15-18 minutes until golden, then cool completely.
Assemble and freeze
  1. Spread the softened vanilla ice cream over the cooled cookie base in a thick, even layer so it reaches close to the pan edge. Freeze for 3 hours until firm.
  2. Press the remaining cookie dough into a 9-inch round on parchment, aiming for an even thickness. Bake until golden, cool completely, then carefully place it over the frozen ice cream layer.
  3. Freeze the assembled cake for 2 more hours so the top cookie layer sets. Drizzle the chocolate ganache over the top cookie and sprinkle with flaky sea salt, then freeze 1 hour before releasing and slicing.

Notes

Pro tip: soften the ice cream only until spreadable—if it melts too much, the layers won’t stay crisp. Store covered in the freezer for up to 2 weeks; freeze yes (already frozen) and slice with a warm knife for clean cuts. For a simpler dairy option, choose dairy-free vanilla ice cream to keep the same layered texture.