This dessert brings together two favorites—cookies and ice cream—in one showstopping treat. It requires minimal effort, no decorating skills, and can be customized with your favorite flavors and toppings. Whether you’re serving a crowd or just treating yourself, this cake is guaranteed to impress and satisfy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate chip cookie dough (homemade or store-bought)
Ice cream (any flavor, slightly softened)
Whipped cream or frosting (optional, for topping)
Sprinkles, chocolate chips, or crushed cookies (optional toppings)
Butter (if making cookie dough from scratch)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Directions
Preheat the oven to 350°F (175°C). Grease or line a round springform pan or cake pan with parchment paper.
Press cookie dough evenly into the bottom of the pan to form a thick cookie base.
Bake the cookie for 20–25 minutes or until golden brown and set in the center. Let it cool completely in the pan.
Slightly soften the ice cream, then spread a thick, even layer over the cooled cookie base.
Smooth the top with a spatula and freeze the cake for at least 2–3 hours or until firm.
Before serving, remove the cake from the pan. Decorate with whipped cream, sprinkles, or any toppings you like.
Slice with a warm knife for clean cuts, and serve immediately.
Servings and timing
This Ice Cream Cookie Cake serves 10–12 people. Prep time: 15 minutes Bake time: 25 minutes Freeze time: 2–3 hours Total time: approximately 3 hours 45 minutes
Variations
Use different ice cream flavors like cookies and cream, mint chocolate chip, or strawberry.
Add a second layer of cookie dough on top for a cookie “sandwich” cake.
Use brownie batter for the base instead of cookie dough.
Swirl in caramel, fudge, or fruit sauce between layers.
Top with mini candy bars, chopped nuts, or crushed cones for extra texture.
Storage/Reheating
Store any leftover cake covered in the freezer for up to 1 week. To serve, let it sit at room temperature for 5–10 minutes to soften slightly for easier slicing. Do not microwave or heat—this cake should always be served frozen.
FAQs
Can I make this cake ahead of time?
Yes! You can prepare and freeze it up to 2 days in advance. Just add toppings before serving for best results.
What’s the best way to slice it?
Use a sharp knife dipped in warm water to cut clean slices through the frozen layers.
Can I use homemade cookie dough?
Absolutely. Homemade dough gives a richer flavor and texture but store-bought works well too.
What pan should I use?
A springform pan is ideal for easy removal, but any deep round cake pan will work.
How do I prevent the ice cream from melting while assembling?
Work quickly and freeze between steps if needed. Make sure the cookie base is fully cooled before adding ice cream.
Can I use non-dairy ice cream?
Yes, dairy-free or vegan ice cream alternatives work great in this recipe.
Do I need to cover it in the freezer?
Yes, cover with plastic wrap or foil to prevent freezer burn and keep it fresh.
Can I use different cookie types?
Yes! Try sugar cookie, peanut butter, or even oatmeal cookie bases for variety.
Is it okay to add mix-ins to the ice cream layer?
Definitely. Swirl in crushed cookies, candies, or chocolate chips for extra fun.
Can I add a frosting layer?
You can frost the top with whipped cream or buttercream for a more festive look.
Conclusion
Ice Cream Cookie Cake is the perfect combination of chewy, creamy, and cold in one irresistible dessert. Whether you’re making it for a birthday, a summer party, or just because, it’s a fun and easy treat that everyone will love. Customizable, crowd-pleasing, and no decorating skills required—this is one cake you’ll come back to again and again.
Ice Cream Cookie Cake is a fun and indulgent dessert that combines a chewy chocolate chip cookie base with a thick layer of creamy ice cream. Easy to make and endlessly customizable, it’s perfect for birthdays, summer celebrations, or anytime you want to impress with minimal effort.
Sprinkles, chocolate chips, or crushed cookies (optional toppings)
Instructions
Preheat oven to 350°F (175°C). Grease or line a round springform pan or deep cake pan with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla extract; mix well.
Gradually stir in dry ingredients until combined, then fold in chocolate chips.
Press dough evenly into the prepared pan. Bake for 20–25 minutes or until golden brown and center is set. Let cool completely in the pan.
Spread softened ice cream evenly over the cooled cookie base. Smooth the top with a spatula.
Cover and freeze for at least 2–3 hours, or until firm.
Before serving, remove cake from pan. Decorate with whipped cream, sprinkles, or your favorite toppings.
Slice using a warm knife for clean cuts and serve immediately.
Notes
Use a springform pan for easy removal.Work quickly when layering ice cream to prevent melting.Try different cookie dough or ice cream flavor combos for variety.Freeze uncovered for 30 minutes before covering to set the surface first.Store leftovers tightly wrapped in the freezer for up to 1 week.
