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Friends, there is nothing more worthy of a celebration that this homemade Cookie Dough Ice Cream Cake!
This scratch recipe features a chocolate chip cookie crumb crust, no-churn vanilla ice cream studded with edible cookie dough, a gooey chocolate ganache center and whipped cream icing! It’s an incredible, brain-freezing, crowd-pleaser that is sure to bring childlike joy to kids and adults alike! Serve this show-stopper at your next celebration for all the oohs, ahhs, mmms and smiles!
Cookie Dough Ice Cream Cake: The Components
Okay, hear us out! Before you get turned off by all of the seemingly-daunting steps of this recipe – LISTEN! It’s easy!!! If you’ve ever made cookies and whipped cream before, you can DO this! And, hey! If you’ve never made cookies or whipped cream before… you can DO this! Despite a slightly-intimidating, long-winded post and recipe…this Cookie Dough Ice Cream Cake is great for the novice baker. If you ‘Skip to Recipe’ and read nothing else (we don’t blame you, *silly bloggers*) – hear this: freeze between each layer and do not rush the process! That’a all you really need to know. So, let’s get started. Clear some freezer space and let’s do this!
Chocolate Chip Cookie Crust, Crumble & Mini Chippers
For this Cookie Dough Ice Cream Cake, a Brown Sugar Cookie recipe is used for the Chocolate Chip Cookie Crust, the Brown Sugar Cookie Crumble center and the Mini Chipper Cookies used to garnish the cake. Instead of the traditional chocolate chip cookie texture, this recipe resembles more of a shortbread style cookie. This Brown Sugar Cookie recipe has all of the flavors of chocolate chip cookie, but it crumbles and freezes better for this ice cream cake recipe.
Edible Chocolate Chip Cookie Dough
Since regular cookie dough can lead to tummy aches (all that raw flour) and, supposedly salmonella, the Edible Cookie Dough portion of this recipe utilizes pre-baked flour and skips the eggs, altogether. Though, has anyone ever contracted salmonella from raw cookie dough, I wonder? Nevertheless, this cookie dough is super delicious, tastes like it’s straight off of grandma’s wooden spoon and won’t make anybody sick. For this Cookie Dough Ice Cream Cake, the cookie dough is used in the No-Churn Vanilla Ice Cream and as a fun decoration.
How To Bake Flour for Edible Cookie Dough
- Preheat the oven to 350 degrees celsius (180 degrees celsius).
- Place your measured flour on a small sheet tray lined with parchment paper. If mounded, press the flour flat to bake evenly.
- Bake the flour for 5 minutes. Allow the flour to cool completely before using in the Edible Cookie Dough recipe. Once cooled, you can transfer the flour on the parchment paper directly into your recipe or into an air-tight container to be stored for later use.
No-Churn Vanilla Cookie Dough Ice Cream
No-Churn ice cream is such a simple and satisfying process! In fact, the No-Churn Vanilla Cookie Dough Ice Cream only requires a few ingredients, ten minutes and no special ice cream making equipment. Who knew homemade ice cream could be so easy? For the best flavor possible, we recommend using a fresh vanilla bean. That being said, if fresh vanilla is not an option, vanilla bean paste or extract will work, as well.
This Cookie Dough Ice Cream Cake recipe will require two batches of No-Churn Vanilla Cookie Dough Ice Cream. While it may seem easier to make a double batch, we recommend preparing each batch separately, just before freezing. The first batch can be prepared immediately after the crust is made. Allow the first layer of ice cream to freeze for, at least, one hour. Then, once that layer has frozen, the Brown Sugar Cookie Crumble and Chocolate Ganache can be added. Allow those layers to chill in the freezer while you prepare the second and final batch of No-Churn Vanilla Cookie Dough Ice Cream. Taking your time and allowing each layer to freeze is key to having properly textured ice cream and clean, distinct cake layers.
No great Cookie Dough Ice Cream Cake is complete without a fudge-like chocolate center, am I right? The trick to getting a perfect layer of gooey chocolate ganache is the addition of a little corn syrup. Honestly, I don’t care to use too much corn syrup in my kitchen. However, for this recipe, a couple spoonfuls of corn syrup added to this ganache is essential. Without the use of corn syrup, the ganache layer would freeze firm, be difficult to cut through and be nowhere near as desirable.
Whipped Cream “Frosting”
Instead of a traditional cake icing (that would by cloyingly sweet with this recipe) we opted for a light and simple whipped cream “frosting”. Make sure the cake is completely frozen before attempting to frost. Have fun frosting the Cookie Dough Ice Cream Cake anyway that you please. As pictured, I chose to decorate this cake in a traditional full-coverage style with piped borders. That being said, feel free to show off the layers by leaving the sides of this cake naked. Alternatively, you can skip the fancy frosting process, altogether. Instead, for a more relaxed vibe, top each slice with a dollop of whipped cream when serving. anyway you slice it, this dessert is delicious!
How To Make Cookie Dough Ice Cream Cake at Home
In this section, we will break down everything you need and all of our insider tips for making this recipe!
Tools of the Trade
This Cookie Dough Ice Cream Cake is simple to make at home but it does require some special equipment. Before you bite off more than you can chew, make sure you have these few items handy…
- 8 or 9 inch (20 – 23 centimeter) pastry ring OR an 8 or 9 inch (20 – 23 centimeter) springform pan
- Acetate cake collar – acetate is clear plastic that is usually sold in rolls. For this recipe, I used 4 inch acetate to extend the height of my pastry ring and create a tall layered cake. The acetate cake collar easily peels away before frosting the cake. Acetate is available online or in most cake shops. I purchase my acetate by the foot at a local cake store.
- 10 inch ( 25 centimeter) cardboard cake circle – If you do not have a cake circle, you could build this cake directly on the serving platter, instead.
- Stand Mixer with paddle and whisk attachments – Alternately, the cookie dough can be mixed by hand and the cream can be whipped with a hand-held mixer. While you can technically whip the cream by hand, too… it’s a lot of whipping and your arm will certainly be tired!
- Piping bag & Pastry Tip of choice – Optional, for decorating the Ice Cream Cake with the whipped cream. As pictured, I used a large open star tip for the cake’s border and topping. (Pastry tip #828, to be exact.)
Tips and Tricks for Lovely Layers, Decorations & Simple Serving
We’ll be honest, this recipe require a bit of patience! For the best results, each layer of this cake will need time to freeze before proceeding on. All in all, this Cookie Dough Ice Cream Cake doesn’t require much active preparation time. In fact, ninety percent of the process is hanging out and waiting for the freezer to do it’s thing. That’s #1. All of our special details, tips, tricks and advice for this recipe is listed below.
- Make sure you have ample (level) freezer space! This cake takes up some real-estate in the freezer, be sure to clear some room!
- Allow each layer to freeze before proceeding. For the best results, let each layer of Ice Cream Cake freeze before adding the next layer.
- Chill the Brown Sugar Cookie Dough and Mini Chipper dough before baking. This will help prevent spreading and uneven baking.
- Slightly over-bake the Brown Sugar Cookies for the Chocolate Chip Cookie Crust. While we love a soft, slightly under-baked cookie in any other circumstance, crisp cookies work best for this crumb and crust.
- Whip the cream while it is very cold. When whipping cream in the warmer Summer months, I like to pop my metal stand mixer bowl in the refrigerator for ten or so minutes before whipping.
- Gradually increase the cream whipping speed. – When making whipped cream, don’t put the mixer on full blast right away. (This will create larger air bubbles in the whipped cream that are likely to deflate. Instead, start the speed off slow and increase the speed every 30 – 60 seconds until desired consistency is reached.
- When ready to serve, let the cake temper at room-temperature for 10 – 15 minutes before slicing. Tempered Ice Cream Cake is easier to slice, serve and eat!
- For clean layered slices, use a sharp, hot knife. We like to heat a chef’s knife in a pitcher filled with hot water, before slicing. Dry the knife with a clean kitchen towel, and repeat the heating and wiping process between each slice.
Share Your Success!
This Cookie Dough Ice Cream Cake has become an instant classic at our house! We first developed this recipe for a special girl’s 6th birthday party. When the adults loved it just as much as the kids, we knew we were onto something special and blog-worthy! We hope this recipe brings as much joy to your birthdays, parties and celebrations as is has to our own special moments. When this recipe makes its way to your table, be sure to drop us a comment below! And, as always, tag @foodworthfeed in your Instagram posts and stories. We’d love to feature you! We love having a seat at your table, you’ll always have one at ours!