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Cookie Dough Ice Cream Cake
Our cookie dough ice cream cake is a creamy and decadent homemade dessert stuffed with edible cookie dough bites that will make everyone smile!
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Table of Contents
Cookie Dough Ice Cream Cake Ingredients
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 and chunks of cookie dough 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 (We 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 (We used Mrs Fields brand) (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
We’ve created this recipe to taste just like a classic Dairy Queen cookie dough ice cream cake, but if you need to make some substitutions, your cake should still taste wonderful.
Here are some ideas:
Cookie Dough Ice Cream: We used cookie dough ice cream to make this cake, but if can’t find it, you can make edible cookie dough and stir small chunks together with softened vanilla ice cream.
You can also buy edible cookie dough in the refrigerated section of the grocery store. Use a teaspoon to scoop out cookie dough pieces, roll them into small balls, and freeze them before adding them to softened vanilla ice cream ice cream.
Cookie Dough Ice Cream Topping: These mini pieces of cookie dough can be purchased at the grocery store. They’re delicious on top of a bowl of ice cream, and really yummy on top of your cake! If you can’t find them, you can use your own homemade edible cookie dough rolled into tiny balls.
Hot Fudge: You can also substitute the hot fudge with caramel sauce in this delicious recipe.
Sandwich Cookies: You could replace the Oreo chocolate sandwich cookies with a generic brand, or use vanilla sandwich cookies, or even chocolate chip cookies to make a crushed chocolate chip cookie crust.
Toppings: For toppings, you can go basic or get really creative. I love using Oreo cookies, M&M candies, chocolate chips, or toffee bits.
How To Make This Cookie Dough Ice Cream Cake Recipe
Our easy-to-follow instructions will walk you through creating delicious layers of ice cream, hot fudge, and cookie dough to make this perfect DQ cookie dough 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. Also, remember you need to freeze your layers overnight, so give yourself plenty of time to make this yummy cake!
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 into the prepared pan. Bake for 7-8 minutes. Allow the baked cookie crumbs to cool completely.
PRO TIP: You can easily crush the cookies in a food processor or Ziploc bag with a rolling pin.
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.
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.
STEP SEVEN: Spoon the cookie dough ice cream into a large mixing bowl. Stir 1 cup of the cookie dough sundae topping into the cookie dough ice cream until evenly distributed.
STEP EIGHT: Make the second layer by evenly spreading 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 6-8 hours.
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 whisk attachment or a hand 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 3-4 minutes.
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.
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.
Troubleshooting
We’re confident you’re going to be able to make this Copycat DQ Ice Cream Cake with ease. But we know your unique kitchen environment and the ingredient brands you chose may cause variations in how this recipe comes together.
Here are the best pieces of advice from our recipe developers to ensure you can navigate any difficulties you might face:
- Preparation is key when making an ice cream cake. Read the recipe through, and have the various ingredients you’ll need ready to go for each step.
- You’ll need to apply some pressure to get your ice cream layers nice and even. Be sure to work on a level, sturdy work surface.
- If possible, work somewhere nice and cool. You might want to turn down your heat a bit as you work on your cake, too.
- Set a timer for each freezing step. This way, you don’t forget to come back and finish your cake.
- We said it once, but it’s worth saying again: Make sure you free up enough space in your freezer before you begin making this cake!
How To Serve Copycat Dairy Queen Ice Cream Cake
This rich and creamy confection is the perfect treat! Serve 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. You can also try our copycat recipe for a classic Dairy Queen Ice Cream Cake, or, if you’re short on time, try this quick and simple Ice Cream Dessert.
MORE ICE CREAM RECIPES
How To Store Leftover Ice Cream Cake
This cake is ideal for making ahead of time and storing for the day of your party. We recommend making your whipped cream topping fresh, however.
MAKE AHEAD: You can make this recipe well in advance of a party. Keep it in the pan wrapped tightly in plastic wrap and foil for up to one week. Decorate just before you’re ready to serve.
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. You can also transfer the leftovers to a small, airtight container or wrap the ice cream cake in a few layers of plastic wrap, then aluminum foil.
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.
What is the frosting on the ice cream cake made of?
Usually, ice cream cakes are topped with simple sweetened whipped cream, and that’s what we used for our recipe, too. You can always use buttercream frostings if you prefer.
Cookie Dough Ice Cream Cake
Our cookie dough ice cream cake is a creamy and decadent homemade dessert stuffed with edible cookie dough bites that will make everyone smile!
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 hours 28 minutes
Servings 12
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
Calories: 1057kcal | Carbohydrates: 138g | Protein: 11g | Fat: 52g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 647mg | Potassium: 553mg | Fiber: 4g | Sugar: 91g | Vitamin A: 1063IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 5mg
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