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Chocolate Chip Cookie Ice Cream Cake

Chocolate chip cookie ice cream cake features two giant baked chocolate chip cookies sandwiching a thick, creamy vanilla ice cream layer. It’s an oversized frozen ice cream sandwich cookie cake for a crowd, finished with a chocolate ganache drizzle and flaky sea salt.
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Prep Time 20 minutes
Cook Time 20 minutes
freezing 6 hours
Total Time 6 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chocolate chip cookie dough
  • 2 cup chocolate chip cookie dough Use 2 cups total, divided into 2 balls; or use 1 tube refrigerated dough.
Vanilla ice cream
  • 0.5 gallon vanilla ice cream Soften until spreadable for a thick, even layer.
Chocolate ganache or magic shell
  • 1 cup chocolate ganache or magic shell Warm slightly if needed for a smooth drizzle.
Flaky sea salt
  • 0.5 tsp flaky sea salt For topping, sprinkle lightly over the top cookie layer.

Equipment

  • 1 springform pan

Method
 

Bake the bottom cookie layer
  1. Press half the cookie dough into a 9-inch springform pan in an even layer, then bake at 350F for 15-18 minutes until golden.
  2. Cool completely in the pan before adding ice cream so the cookies don’t melt.
Layer with vanilla ice cream
  1. Spread softened vanilla ice cream over the cooled cookie base in a thick, even layer.
  2. Freeze for 3 hours until firm.
Add the top cookie layer
  1. Press the remaining cookie dough into a 9-inch round on parchment and bake at 350F for 15-18 minutes until golden.
  2. Cool, then carefully place the baked cookie round over the frozen ice cream layer.
  3. Freeze for 2 more hours.
Finish and slice
  1. Drizzle chocolate ganache over the top cookie and sprinkle with flaky sea salt.
  2. Freeze for 1 hour before releasing from the springform and slicing.

Notes

For clean slices, wipe the knife between cuts and keep the cake in the freezer until serving; thawing will soften the cookie edges. Store covered in the freezer for up to 2 weeks (freezes well; best texture within 1 week). Optional dietary swap: use dairy-free vanilla ice cream and dairy-free chocolate ganache for a lactose-free version.