Cookie Dough Ice Cream Cake

Name: Cookie Dough Ice Cream Cake
Prep time: 20 min
Cook time: 8 min
Total time: 508 min
Ingredients: 20 crushed chocolate sandwich cookies, (I used Oreo cookies); 4 tablespoons salted sweet cream butter, (melted); 1 quart vanilla ice cream; 12.8 ounces hot fudge topping; 1 quart chocolate chip cookie dough ice cream; 1½ cups chocolate chip cookie dough sundae topping, (divided into 1 cup and ½ cup); 2 cups cold heavy cream; 1½ teaspoons clear vanilla flavoring; 1¼ cups powdered sugar; Chocolate syrup, (optional drizzle)

Our cookie dough ice cream cake is a creamy and decadent homemade dessert with edible cookie dough balls that will delight everyone.

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Table of Contents

Cookie Dough Ice Cream Cake Ingredients
Substitutions And Additions
How To Make This Cookie Dough Ice Cream Cake Recipe
How To Serve
Storage
Frequently Asked Questions
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There is no better way to celebrate a summer (or winter) birthday than with this homemade cookie dough ice cream cake. With the beloved flavor combination of cookie dough and ice cream combined in a delicious, creamy dessert, it will make an unforgettable treat.

a close-up shot of Cookie Dough Ice Cream Cake with a slice taken out

Cookie Dough Ice Cream Cake raw ingredients that are labeled

The taste of a chocolate chip cookie dough ice cream cake is heavenly! Combining the flavors of cookie dough and creamy vanilla ice cream makes for a delicious, irresistible dessert.

The crunchy cookies mixed with the creamy goodness of the ice cream and hot fudge create a unique but delightful texture that will have everyone coming back for more.

You’ll need:

20 crushed chocolate sandwich cookies (I used Oreo cookies)
4 tablespoons of salted sweet cream butter, melted
1 quart of vanilla ice cream
1 (12.8-ounce) container of hot fudge topping
1 quart of chocolate chip cookie dough ice cream
1½ cups of chocolate chip cookie dough sundae topping (divided into 1 cup and ½ cup)
2 cups of cold heavy cream
1½ teaspoons of clear vanilla flavoring
1¼ cups of powdered sugar
Chocolate syrup (optional drizzle)

PRO TIP:

Be sure not to use raw cookie dough in this easy recipe; it must specifically be edible cookie dough.

Substitutions And Additions

COOKIE DOUGH: If you cannot find the cookie dough ice cream topping in your local grocery store, you can usually find cookie dough bites at any ice cream parlor that serves sundaes.

You can also buy edible cookie dough in the refrigerated section of the grocery store.

Use a teaspoon to scoop out the cookie dough, roll it into a ball, and freeze it before adding it to the cookie dough ice cream.

HOT FUDGE: You can also substitute the hot fudge with caramel sauce in this delicious recipe.

SANDWICH COOKIES: You could also replace the chocolate sandwich cookies with vanilla sandwich cookies.

TOPPINGS: For toppings, you can go basic or get really creative. I love using candy shells, Oreo cookies, M&M candies, chocolate chips, or toffee bits.

Our instructions will walk you through creating delicious layers of ice cream, hot fudge, and cookie dough in the form of a tasty ice cream cake.

Make sure you have space in your freezer so that you can pop the pan in the freezer between steps to keep everything from melting.

STEP ONE: Preheat the oven to 350°F. Line a baking sheet with parchment paper.

STEP TWO: Add the crushed cookies and melted butter to a medium-sized mixing bowl. Stir to coat the crushed cookies completely. Evenly spread the buttered crushed cookies over the parchment paper. Bake for 7 to 8 minutes. Allow the baked cookie crumbs to cool completely.

OUR RECIPE DEVELOPER SAYS

Easily crush the cookies in a food processor or Ziploc bag with a rolling pin.

crushed cookies stirred with melted butter

STEP THREE: Line a 9 x 3-inch springform pan with plastic wrap.

STEP FOUR: Spread the vanilla ice cream in an even layer at the bottom of the pan.

PRO TIP:

If you do not have a springform pan, you can use round cake pans lined with plastic wrap.

STEP FIVE: Use an offset spatula or spoon to spread the hot fudge topping over the vanilla ice cream cake layer.

hot fudge topping spread over the ice cream layer

STEP SIX: Sprinkle the cooled cookie pieces over the hot fudge layer. You may need to break the cookie pieces up before you can sprinkle them over the hot fudge. Place the springform pan in the freezer.

cooled cookies pieces sprinkled over the hot fudge layer

STEP SEVEN: Spoon the cookie dough ice cream into a large mixing bowl. Stir in the 1 cup of cookie dough sundae topping into the cookie dough ice cream until evenly distributed.

cookie dough sundae topping stirred into the cookie dough ice cream

STEP EIGHT: Evenly spread the cookie dough ice cream over the layer of cookie pieces. Cover with plastic wrap and return the pan to the freezer for at least 6 to 8 hours.

cookie dough ice cream spread over the cookie pieces layer

STEP NINE: Around 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer with a wire whip attachment or a handheld mixer, place the bowl and beaters in the freezer. Metal bowls are preferable.

STEP TEN: Remove the bowl from the freezer. Add the cold heavy cream, clear vanilla flavoring, and powdered sugar.

Mix with an electric mixer on low speed just until the powdered sugar is incorporated, then increase the mixer speed to high until stiff peaks form, about 3 to 4 minutes.

heavy cream, vanilla, and powdered sugar combined

STEP ELEVEN: Separate out 1 cup of the whipped cream frosting and place it in either a disposable piping bag fitted with a star-shaped decorator’s tip or a quart-size ziplock bag with a corner snipped off.

STEP TWELVE: Remove the springform pan from the freezer. Release the sides of the springform pan.

Use a cake lifter or a large, sturdy spatula to lift the cake off the springform base.

You will need to work very quickly, especially if the weather is warm. Remove the plastic wrap from the cake and place it onto a serving plate or round cake board.

STEP THIRTEEN: Use either a silicone or offset spatula to frost the top and sides of the cake. If the cake begins to melt, place it back in the freezer.

STEP FOURTEEN: Use even, steady pressure, holding the piping bag ½ inch above the edge of the top of the cake, pipe either a shell pattern or swirl pattern around the edge, then around the bottom of the cake.

pipe swirls or shell patter around and the bottom of the cake

STEP FIFTEEN: Sprinkle the remaining ½ cup of cookie dough topping over the top of the cake.

Drizzle the chocolate syrup over the top of the cookie dough topping. Keep the cake in the freezer until you are ready to slice and serve.

PRO TIP:

You can use a warm knife dipped in hot water to quickly and easily slice through the ice cream layers.

cookie dough topping sprinkled and chocolate syrup drizzled over the cake

How To Serve

Serve this rich and creamy confection as a birthday cake during the summer months or for any special occasion where you are celebrating something wonderful.

Add a refreshing cold glass of iced tea, pineapple lemonade, or strawberry lemonade along with your dessert.

Our buster bar ice cream cake and mint chocolate chip ice cream cake are two more frozen treats that are perfect for a celebration.

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Storage

Let’s have a quick look at how to store your ice cream cake to ensure you have time to enjoy every last bite.

IN THE FRIDGE: You don’t want your cake to melt, so it can’t be kept in the fridge at all.

IN THE FREEZER: Store any leftovers covered in the freezer for up to 7 days. A cake carrier is a perfect container for storing in the freezer.

Try making this cookie dough ice cream cake for a tasty and fun treat. Creamy, rich, and decadent with loads of edible cookie dough balls, you’ll have a delicious, homemade dessert that everyone will love.

Frequently Asked Questions

How long will this homemade ice cream cake keep in the freezer?

This fantastic ice cream cake will keep for up to 7 days stored in an airtight container.

Can I use different ice cream flavors in this cookie dough cake recipe?

You can use any ice cream flavor that you would like in this decadent cake.

Can I add other toppings on top of the cake?

This cake is entirely customizable based on your preference. Add sprinkles, chocolate chips, toffee bits, or candy on top of the cake.

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Our cookie dough ice cream cake is a creamy and decadent homemade dessert with edible cookie dough balls that will delight everyone.

Prep Time 20

Cook Time 8

Total Time 8 28

Servings

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Ingredients

20 crushed chocolate sandwich cookies, I used Oreo cookies
4 tablespoons salted sweet cream butter, melted
1 quart vanilla ice cream
12.8 ounces hot fudge topping
1 quart chocolate chip cookie dough ice cream
1½ cups chocolate chip cookie dough sundae topping, divided into 1 cup and ½ cup
2 cups cold heavy cream
1½ teaspoons clear vanilla flavoring
1¼ cups powdered sugar
Chocolate syrup, optional drizzle

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Add the crushed cookies and melted butter to a medium-sized mixing bowl. Stir to coat the crushed cookies completely. Evenly spread the buttered crushed cookies over the parchment paper. Bake for 7 to 8 minutes. Allow the baked cookie crumbs to cool completely.
Line a 9 x 3-inch springform pan with plastic wrap.
Evenly spread the vanilla ice cream in the bottom of the lined springform pan.
Use an offset spatula or spoon to spread the hot fudge topping over the vanilla ice cream layer.
Sprinkle the cooled cookie pieces over the hot fudge layer. (You may need to break the cookie pieces up before you can sprinkle them over the hot fudge.) Place the springform pan in the freezer.
Spoon the cookie dough ice cream into a large mixing bowl. Stir in the 1 cup of cookie dough sundae topping into the cookie dough ice cream until evenly distributed.
Evenly spread the cookie dough ice cream over the layer of cookie pieces. Cover with plastic wrap and return the pan to the freezer for at least 6 to 8 hours.
Around 30 minutes before you are ready to “frost” the ice cream cake, if you are using a stand mixer with a wire whip attachment or a handheld mixer, place the bowl and beaters in the freezer. Metal bowls are preferable.
Remove the bowl from the freezer. Add the cold heavy cream, clear vanilla flavoring, and powdered sugar. Mix on low speed just until the powdered sugar is incorporated, then increase the mixer speed to high until stiff peaks form, about 3 to 4 minutes.
Separate out 1 cup of the whipped cream frosting and place it in either a disposable piping bag fitted with a star-shaped decorator’s tip or a quart-size ziplock bag with a corner snipped off.
Remove the springform pan from the freezer. Release the sides of the springform pan. Use either a cake lifter or a large, sturdy spatula to lift the cake off of the springform base. You will need to work very quickly, especially if the weather is warm. Remove the plastic wrap from the cake and place it onto a serving plate or round cake board.
Use either a silicone or offset spatula to frost the sides and top. If the cake begins to melt, place the cake back in the freezer.
Use even, steady pressure, holding the piping bag ½ inch above the edge of the top of the cake, pipe either a shell pattern or swirl pattern around the edge, then around the bottom of the cake.
Sprinkle the remaining ½ cup of cookie dough topping over the top of the cake. Drizzle the chocolate syrup over the top of the cookie dough topping. Keep the cake in the freezer until you are ready to slice and serve.

Notes

Be sure not to use raw cookie dough in this easy recipe; it must specifically be edible cookie dough.
Easily crush the cookies in a food processor or Ziploc bag with a rolling pin.
If you do not have a springform pan, you can use round cake pans lined with plastic wrap.
You can use a warm knife dipped in hot water to quickly and easily slice through the ice cream layers.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Sian Cox Photographer
Lexus Monroe Editorial Assistant

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