By Bring Chocolate Chip Cookie Dough Ice Cream Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Chocolate Chip Cookie Dough Ice Cream Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Chip Cookie Dough Ice Cream Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Cookie Dough:
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ cup mini chocolate chips
Ice Cream Layer:
1 ½ quarts vanilla ice cream, softened
1 cup mini chocolate chips
Crust:
2 cups chocolate sandwich cookies (Oreos), crushed
¼ cup unsalted butter, melted
Chocolate Ganache:
1 cup semi-sweet chocolate chips
½ cup heavy cream
PREPARATION STEPS
Crust: In a bowl, mix the crushed Oreos and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
Cookie Dough: In a large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth. Add the milk and vanilla, then stir in the flour until fully combined. Fold in the mini chocolate chips. Form small cookie dough balls (about 1 tsp each) and set aside.
Ice Cream Layer: In a large bowl, mix the softened vanilla ice cream with 1 cup of mini chocolate chips. Fold in half of the cookie dough balls. Spread the ice cream mixture evenly over the frozen crust. Freeze for 2 hours or until firm.
Chocolate Ganache: Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate chips in a bowl and let it sit for 1-2 minutes. Stir until smooth and glossy.
Pour the ganache over the frozen ice cream layer, spreading it evenly. Sprinkle the remaining cookie dough balls on top.
Freeze for an additional 1-2 hours or until the ganache is set. Remove from the freezer 10-15 minutes before serving for easier slicing.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
