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Chocolate Chip Cookie Dough Ice Cream Cake

Chocolate chip cookie dough ice cream cake layered with a golden-brown cookie crust, creamy ice cream studded with edible cookie dough bites, and thick ribbons of chocolate ganache. Chilled until firm so every slice shows cookie dough pieces from crust to top.
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Prep Time 30 minutes
Cook Time 15 minutes
freezing 6 hours
Total Time 6 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cookie dough
  • 1 package (16 oz) refrigerated cookie dough
Ice cream
  • 0.5 gallon cookie dough or vanilla ice cream Soften until spreadable.
Edible cookie dough bites
  • 0.5 cup edible cookie dough bites Store-bought or homemade.
Chocolate ganache
  • 1 cup chocolate ganache or magic shell
Whipped topping
  • 2 cups whipped topping
Mini chocolate chips
  • 1 mini chocolate chips For decoration.

Equipment

  • 1 springform pan

Method
 

Bake the cookie base
  1. Press the refrigerated cookie dough into a 9-inch springform pan in an even layer. Bake at 350F for 12-15 minutes until golden.
  2. Cool the cookie base completely, then reattach the springform sides. Let it cool fully so the ice cream layer sets cleanly.
Build the ice cream layer
  1. Fold the edible cookie dough bites into the softened cookie dough or vanilla ice cream. Spread the mixture over the cooled cookie base in an even layer.
  2. Freeze the cake for 4 hours until completely firm. This step prevents the layers from shifting when you add ganache.
Add ganache, top, and freeze again
  1. Drizzle the chocolate ganache over the top in thick ribbons. Aim for visible streaks so the dark layer stands out against the pale ice cream.
  2. Top with whipped topping and decorate with mini chocolate chips. Spread the whipped topping smoothly up to the edges for clean slices.
  3. Freeze for 2 more hours before releasing and slicing. Slice only after it is very firm for neat, golden-brown layers in every cut.

Notes

For the cleanest cuts, chill everything fully and avoid softening the ice cream again once it’s layered—work quickly when folding and spreading. Store leftovers covered in the freezer for up to 2 weeks. Freezing is required for this cake, so don’t freeze after slicing; instead, slice after the final 2-hour freeze. For a gluten-free option, use a gluten-free refrigerated cookie dough and keep the rest of the assembly the same.