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Frozen Chocolate Chip Cookie Dough Cake (Easy No-Bake Dessert)
Emily

Frozen Chocolate Chip Cookie Dough Cake (Easy No-Bake Dessert)

This Frozen Chocolate Chip Cookie Dough Cake is the ultimate easy no-bake dessert. A chewy baked cookie base is layered with creamy vanilla ice cream, topped with crumbled cookie dough, whipped topping, and mini chocolate chips for a cool treat that’s perfect for summer.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 4 hours 12 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz store-bought chocolate chip cookie dough
  • 1 quart vanilla ice cream, softened
  • 2 cups whipped topping
  • ½ cup mini chocolate chips (optional garnish)

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Spoon or spatula
  • Oven
  • plastic wrap or foil
  • knife (warmed for slicing)

Method
 

  1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper for easy release.
  2. 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.
  3. 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.
  4. Once the cookie base is fully cooled, spread the softened vanilla ice cream on top, creating an even, thick layer.
  5. 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.
  6. Cover the cake with plastic wrap or foil. Freeze for 4 to 6 hours, or overnight for best results.
  7. 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!

Notes

For variation, try using chocolate or coffee ice cream instead of vanilla. Add caramel drizzle for an extra indulgent touch. Always freeze overnight for the firmest slices. Run a warm knife under hot water for clean cuts when serving.