Chocolate Chip Cookie Dough Ice Cream Cake
A decadent, show-stopping dessert combining layers of chocolate cake, creamy cookie dough ice cream, and whipped topping. Perfect for special occasions or indulgent cravings!

Ingredients
Cake Layer:
1 cup all-purpose flour
1 cup granulated sugar
¼ + ⅛ cup cocoa powder
1 teaspoon baking soda
1 large egg
½ cup buttermilk
½ cup vegetable oil
¾ teaspoon vanilla extract
½ cup boiling water
Cookie Dough:
6 tablespoons unsalted butter, softened
½ cup brown sugar, packed
1 teaspoon vanilla extract
1 cup heat-treated flour (to make it safe to eat raw)
1–2 teaspoons milk
½ cup mini chocolate chips
Ice Cream Layer:
8 oz cream cheese, softened
½ cup brown sugar, packed
⅛ cup milk
2 teaspoons vanilla extract
8 oz Cool Whip, thawed
½ cup mini chocolate chips
¾ of the prepared cookie dough (formed into small balls)
Additional Toppings:
4–8 oz Cool Whip (for frosting)
Extra mini chocolate chips
Chocolate sauce (optional)
Instructions
1️⃣ Bake the Cake:
Preheat your oven to 300°F (150°C).
In a mixing bowl, whisk together flour, sugar, cocoa powder, and baking soda.
Add the egg, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
Stir in the boiling water (batter will be thin—this is normal).
Divide the batter evenly between two greased 8-inch cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool completely on wire racks.
2️⃣ Prepare the Cookie Dough:
Cream the butter and brown sugar together until light and fluffy.
Mix in the vanilla extract and heat-treated flour. Add milk, one teaspoon at a time, until the dough reaches a scoopable consistency.
Stir in the mini chocolate chips.
Form ¾ of the cookie dough into small balls and refrigerate until firm. Save the remaining dough for garnish.
3️⃣ Make the Ice Cream Layer:
Beat the softened cream cheese and brown sugar until smooth and creamy.
Add the milk and vanilla extract, mixing until fully combined.
Gently fold in the Cool Whip, mini chocolate chips, and the prepared cookie dough balls.
4️⃣ Assemble the Cake:
Line a springform pan with parchment paper for easy removal.
Place one cooled cake layer at the bottom of the pan.
Spread the ice cream mixture evenly over the first cake layer.
Place the second cake layer on top.
Freeze for 6–8 hours, or until the ice cream layer is completely firm.
5️⃣ Decorate and Serve:
Remove the cake from the springform pan.
Frost the top and sides with additional Cool Whip.
Garnish with the remaining cookie dough balls, mini chocolate chips, and a drizzle of chocolate sauce (optional).
Slice and serve immediately for a creamy, indulgent treat!
Details
Prep Time: 20 minutes
Cook Time: 30 minutes
Freeze Time: 6–8 hours
Total Time: ~7 hours
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