Cookie Dough Ice Cream Cake
Prep time
Cook time
Total time
This chocolate chip cookie dough cake has got everything you could ever want in a dessert. A layer of cool, velvety ice cream is sandwiched between two glorious layers of soft, chewy cake, smothered in a thick layer of chocolate ganache, and topped with chocolate chunks, and actual cookies.
Serves: 1 massive 7'' ice cream cake
the cake
  • 1 stick of unsalted butter (1/2 cup)
  • ½ cup light or dark brown sugar, packed
  • ¼ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1¼ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ⅔ cup buttermilk
  • ¾ cup chocolate chips (I used mini choc chips)
  • 2 pints cookie dough ice cream (ok to sub with any other flavor)
the ganache
  • 1½ cups semisweet chocolate chips
  • 1 cup heavy whipping cream
  1. Preheat oven to 350 degrees F. Line the bottom of a 7'' springform pan with parchment paper, and grease the sides. Set aside for later.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar, until light and fluffy. Beat in eggs, one by one, until incorporated; then, mix in vanilla. In a medium sized bowl, whisk together flour, baking powder, and salt. Mix in ⅓ of the dry ingredients into the butter-sugar mixture, then half of the buttermilk; continue alternating until fully combined. Finally, fold in chocolate chips.
  3. Pour batter into prepared springform pan and bake in preheated oven for 35-40 minutes, until skewer inserted comes out clean. Set aside to cool completely (about 1-2 hours).
  4. To make the ganache, add chocolate chips into a bowl. Microwave heavy whipping cream for about 1.5 to 2 minutes, until very hot, then pour into bowl with chocolate chips. Cover with a plate and let rest for about 10 minutes, then whisk until smooth. Let cool, then transfer to refrigerator and let set for at least an hour.
  5. To assemble, remove the cooled cake from the springform pan. Using a serrated knife, score the outside edge of the cake halfway up the side, then carefully cut through the cake along this indentation. Set aside the top layer, then return the bottom layer back to the springform pan. In another bowl, add ice cream and whip with an electric mixer for about a minute, until fluffy. Spread ice cream over the layer of cake in the springform pan. Top with the second layer, and return to the freezer to chill for about 15 minutes.
  6. Remove the ganache from the freezer, and whip using an electric mixer until stiff peaks form (should take 1-2 minutes). Frost the chilled cake using an offset spatula. Decorate with any extra frosting, chocolate chips, freshly baked cookies, cookie dough, etc. Enjoy!!
Recipe by My Southern Sweet Tooth at