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Cookie Dough Ice Cream Cake

Cookie dough ice cream cake with a baked chocolate chip cookie base, creamy vanilla ice cream layers, and edible cookie dough bites. Finished with a chocolate ganache shell, whipped cream topping, and a firm freeze for clean slices.
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Prep Time 30 minutes
Cook Time 15 minutes
freezing 8 hours
Total Time 8 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cookie base
  • 1 tube (16 oz) refrigerated cookie dough Baked in a 9-inch springform pan, cooled completely.
Ice cream layer
  • 0.5 gallon vanilla ice cream Softened before folding with cookie dough bites.
  • 1 cup edible cookie dough bites Fold into softened ice cream and also use for topping.
Ganache shell and finishing
  • 1 cup chocolate ganache Pour over the top and allow to set.
  • 2 cup whipped cream Pipe on top after ganache sets.
  • 1 mini chocolate chips Scatter over whipped cream as decoration.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the cookie base
  1. Bake refrigerated cookie dough in a 9-inch springform pan at 350F for 12-15 minutes, until set. Let the cookie base cool completely for a firm foundation.
Build the ice cream layer
  1. Fold edible cookie dough bites into softened vanilla ice cream until evenly distributed. Spread the ice cream mixture over the cooled cookie base for full coverage.
First freeze
  1. Freeze the cake for 4 hours, until completely firm. The layer should feel solid when gently pressed near the edge.
Add the ganache shell
  1. Pour chocolate ganache over the top, covering the surface. Freeze for 1 hour, until the ganache sets and looks matte and set.
Top and finish
  1. Pipe whipped cream on top of the set ganache. Scatter mini chocolate chips and additional edible cookie dough bites over the whipped cream.
  2. Freeze for 2 more hours before releasing and slicing. Keep the top firm so slices hold their layers cleanly.

Notes

For the cleanest slices, dip the springform knife or run warm water around the ring before releasing so the cookie base doesn’t crack. Store in the freezer, covered, for up to 2 weeks. Freezing is yes—assemble fully and freeze as directed. For a dairy-light swap, use dairy-free vanilla ice cream and dairy-free whipped cream while keeping the ganache and cookie dough bites as written.