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Cookie Dough Ice Cream Cake

Cookie dough ice cream cake with a baked chocolate chip cookie base, layered with vanilla ice cream and edible cookie dough bites, then sealed under a glossy chocolate ganache shell. A no-bake assembly that freezes in stages for clean slices and visible cookie dough bites throughout.
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Prep Time 30 minutes
Cook Time 15 minutes
freezing 8 hours
Total Time 8 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

refrigerated cookie dough, baked in 9-inch springform, cooled
  • 1 tube (16 oz) refrigerated cookie dough Bake as the base; cool completely before layering.
vanilla ice cream
  • 0.5 gallon vanilla ice cream Soften until spreadable.
edible cookie dough bites
  • 1 cup edible cookie dough bites Fold into ice cream and reserve some for the top.
chocolate ganache
  • 1 cup chocolate ganache Pour over the cake after the first freeze; keep thick for setting.
whipped cream
  • 2 cup whipped cream Pipe onto the ganache once it has set.
mini chocolate chips for decoration
  • 0.5 cup mini chocolate chips Scatter on top with extra cookie dough bites.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Bake the cookie base
  1. Heat oven to 350F and bake the refrigerated cookie dough in a 9-inch springform pan for 12-15 minutes until set. Let it cool completely before assembling.
Layer and freeze
  1. Fold edible cookie dough bites into softened vanilla ice cream until evenly distributed. Spread the mixture over the cooled cookie base in an even layer.
  2. Freeze the layered cake for 4 hours until completely firm. This makes the ganache layer pour cleanly without melting through.
Ganache shell and final finish
  1. Pour chocolate ganache over the top of the frozen cake and smooth to the edges. Freeze for 1 hour until the ganache sets.
  2. Pipe whipped cream on top, then scatter mini chocolate chips and extra cookie dough bites. Freeze for 2 more hours before releasing and slicing.

Notes

For the cleanest slices, soften the vanilla ice cream just enough to mix—if it melts too much, the layers will slide. Store covered in the freezer up to 7 days; thaw in the fridge 10-15 minutes for easier slicing. Freeze yes. If you want a different texture, swap whipped cream for whipped coconut cream for a dairy-free option (the flavor will vary slightly).