This Frozen Chocolate Chip Cookie Dough Cake is the ultimate indulgence for cookie dough lovers and ice cream fanatics alike. With a chewy baked cookie base, a thick layer of vanilla ice cream, and a soft, sweet crumble of raw cookie dough on top, every bite is creamy, gooey, and irresistibly rich. Whether you’re hosting a party, looking for a birthday cake alternative, or just want a dessert that screams comfort food with a twist, this frozen treat delivers big-time flavor with minimal effort.
Perfect for hot summer days, easy make-ahead desserts, or decadent party food tables, this recipe uses store-bought cookie dough and a few classic ingredients to create a frozen masterpiece that’s as fun to make as it is to eat.
Why You’ll Love This Recipe:
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Uses store-bought cookie dough for zero fuss
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Freezer-friendly and perfect for make-ahead dessert prep
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Combines cookies and ice cream in one show-stopping treat
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A kid-approved birthday party favorite
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Customizable with your favorite toppings
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No decorating skills required
Ingredient Breakdown:
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Chocolate Chip Cookie Dough: Store-bought dough keeps this recipe simple and consistent, acting as both the baked base and a soft crumble topping.
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Vanilla Ice Cream: Creamy and sweet, it provides a cool contrast to the chewy cookie base and doughy top.
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Whipped Topping: Light and fluffy, it finishes the cake with an airy, creamy layer.
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Mini Chocolate Chips: Optional garnish that adds texture and chocolatey flair to every bite.
Step-by-Step Instructions:
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Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper for easy release. -
Form the Cookie Base
Press half of the cookie dough evenly into the bottom of the pan. Use your fingers or the back of a spoon to smooth it out. Tip: Wet your fingers slightly to keep the dough from sticking. -
Bake the Cookie Layer
Bake for 10–12 minutes, or until golden and just set. Cool completely in the pan—this step is crucial so the ice cream doesn’t melt on contact. -
Spread the Ice Cream
Once the cookie base is fully cooled, spread the softened vanilla ice cream on top, creating an even, thick layer. -
Add the Cookie Crumble Topping
Crumble the remaining half of the cookie dough over the ice cream layer. Gently press down so it adheres slightly without compressing the ice cream. -
Freeze the Cake
Cover the cake with plastic wrap or foil. Freeze for 4 to 6 hours, or overnight for best results. -
Decorate and Serve
Before serving, top with whipped topping and a sprinkle of mini chocolate chips. Run a warm knife around the edge of the pan and release the springform sides. Slice and enjoy!
Pro Tips:
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Let the ice cream sit at room temperature for 10 minutes before spreading—it’ll be easier to handle.
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For even layers, use an offset spatula when spreading ice cream and whipped topping.
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Run a knife under hot water before slicing for clean, picture-perfect cuts.
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Freeze overnight for a firmer, easier-to-slice cake.
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Use parchment paper to line the sides of the pan for cleaner edges after freezing.
Ingredient Swaps or Variations:
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Ice Cream Flavors: Swap vanilla for cookie dough, chocolate, or coffee ice cream.
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Dough Options: Use homemade cookie dough or peanut butter cookie dough for a fun twist.
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Toppings: Add chopped nuts, caramel drizzle, or crushed Oreos.
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Dairy-Free: Use dairy-free ice cream and whipped topping for an allergen-friendly version.
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Mini Version: Make individual cakes in muffin tins with liners.
Serving Suggestions:
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Serve with hot fudge sauce or caramel drizzle on the side.
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Pair with fresh berries or a tall glass of cold milk.
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Add a scoop of whipped cream for extra flair.
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Slice and serve with sparklers or candles for birthdays.
Make Ahead + Storage Tips:
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Make Ahead: Assemble and freeze up to 3 days in advance. Add toppings just before serving.
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Storage: Store leftovers tightly wrapped in the freezer for up to 1 week.
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Re-slicing: Let the cake sit at room temp for 5 minutes before cutting to avoid crumbling.
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Refreezing: It’s best eaten fresh, but you can refreeze slices if needed.
Cultural or Historical Notes:
This recipe plays on the nostalgic appeal of raw cookie dough and classic American ice cream cakes. It’s a modern fusion of bake-shop indulgence and frozen comfort food, ideal for celebrations or low-effort entertaining.
Frequently Asked Questions (FAQ):
Can I use homemade cookie dough?
Yes! Just ensure the dough is safe to eat raw (no eggs and heat-treated flour) if using it for the topping.
What’s the best way to soften the ice cream?
Let it sit at room temperature for 10–15 minutes before assembling.
Can I use a different pan?
A springform pan is ideal, but you can also use a cake pan lined with parchment—just make sure it’s deep enough.
How long should I freeze the cake before serving?
At least 4 hours, but overnight is best for clean slicing and structure.
Can I make it gluten-free?
Yes, just use a gluten-free cookie dough and ensure your ice cream and toppings are certified gluten-free.