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Irresistible Chocolate Chip Cookie Dough Ice Cream Cake: The Ultimate Celebration Treat

Indulge in the ultimate frozen dessert: a Buttery Chocolate Chip Cookie Crumb Crust, generously filled with creamy Chocolate Chip Cookie Dough Ice Cream, decadent hot fudge, and topped with even more cookies and delightful crumbles. This Chocolate Chip Cookie Dough Ice Cream Cake is truly perfect for any celebration, bringing joy with every spoonful!

For as long as I can remember, once my oldest son reached an age where he could voice his preference for a birthday cake, it has always been an ice cream cake of some kind. The specific flavors might evolve and change with the passing years, adapting to his growing tastes, but one unwavering constant remains: his deep affection for homemade ice cream cakes. This past year, for his 25th birthday, I crafted a truly special one for him – this incredible Chocolate Chip Cookie Dough Ice Cream Cake.

This particular Chocolate Chip Cookie Dough Ice Cream Cake features a delightful chocolate chip cookie crust, prepared much like you would a classic graham cracker crust. It’s a simple yet incredibly flavorful foundation for this magnificent dessert. After the crust is set, it’s then layered within a sturdy springform pan with generous scoops of rich chocolate chip cookie dough ice cream, interspersed with swirls of warm, gooey hot fudge. To finish, it’s adorned with even more hot fudge and extra chocolate chip cookies, making it an absolute showstopper.

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The original date of this recipe post was November of 2013. It was revised in December of 2019 to include new photos and additional details.

Of course, this wasn’t the very first time I ventured into making an ice cream cake of this delightful variety. Looking back to 2013, when my son Spencer was celebrating his 19th birthday, I created something quite similar. That particular ice cream cake had a slightly different base – an actual, single giant chocolate chip cookie forming the bottom crust, providing a wonderfully chewy foundation. It was a slightly different approach, but equally beloved and memorable.

Here’s a sweet throwback photo of him on his 19th birthday, enjoying his special homemade treat.

Spencer on his 25th birthday, a more recent photo.

And this year, celebrating his 25th birthday. It’s truly amazing how quickly time passes.

It seems like time doesn’t just tick away; it gallops. All those fleeting moments where I found myself asking, “how did that happen already?” are strung together into a beautiful, yet startling, chain of memories. Before I truly grasped it, my little boy was a grown man, standing right before my eyes. The journey of motherhood is filled with these incredible milestones, each one a testament to the passage of time and the profound love that grows deeper with every year.

Top view of the Chocolate Chip Cookie Dough Ice Cream Cake with cookie crumbles and fudge swirls.

Beautiful Memories and the Sweet Passage of Time

Oh, what I wouldn’t give to revisit those precious early days! To go back to the quiet middle-of-the-night feedings, when I’d turn on “Nick at Nite” and tune into all my cherished old favorite shows: Laverne & Shirley, Happy Days, Mary Tyler Moore, and Taxi. We’d snuggle together in the rocking chair, bathed in the soft glow of the television, and many nights, I simply couldn’t bear the thought of putting him back to bed.

His bottle would be long gone, and he would be deeply, peacefully asleep in my arms. I would just sit there, watching the TV, thoroughly cuddled up, rocking gently back and forth, savoring every single moment. Some nights, it felt like I had no sooner placed him back in his crib than an hour later, it would already be time for his next feeding. Those were exhausting, yet profoundly beautiful, times.

Another full view of the Chocolate Chip Cookie Dough Ice Cream Cake, perfectly sliced.

He was my first child, and I was incredibly fortunate to be able to nap whenever he did. Honestly, I’m not sure how I would have managed those early days without that ability! I was quite young at the time, in fact, I was the same age as he is now, 25, when I welcomed him into the world. It’s a remarkable full-circle moment to reflect on.

Now, he’s a fully grown man, a college graduate with a fantastic job, and he shares an apartment with his wonderful girlfriend, Mae. Thankfully, they live only minutes away, which is a blessing. He always swore he wouldn’t stay in Nebraska after college, but then he met Mae, and that certainly changed his plans. She’s originally from Chicago but had planned to settle here in Nebraska, where she, too, attended school.

After both of them graduated from UNL, they secured jobs in Omaha and moved just a couple of miles from us. I am endlessly thankful for their proximity; it allows us to share many more cherished moments and, of course, many more delicious homemade ice cream cakes.

Close-up side view of Chocolate Chip Cookie Dough Ice Cream Cake with cookie pieces.

Alright, it’s time for me to rein in my “Mama Sappiness” and get straight to the delicious details of how you can easily make this incredible ice cream cake yourself! Whether it’s for a birthday, a holiday, or just a special treat, this recipe is sure to impress.

What Do I Need to Make a Decadent Chocolate Chip Cookie Dough Ice Cream Cake?

Crafting this delightful dessert is simpler than you might think, and the ingredients are readily available. Here’s what you’ll need for this luscious Chocolate Chip Cookie Dough Ice Cream Cake:

**Chocolate Chip Cookie Dough Ice Cream:** The star of the show! Choose your favorite brand, ensuring it’s soft enough to spread easily but not completely melted.
**Hot Fudge:** A rich, warm hot fudge sauce adds incredible depth and a delightful texture contrast.
**Chocolate Chip Cookies and Butter OR Refrigerated Chocolate Chip Cookie Dough:** This is for your crust, and I’ll explain the two variations in detail below.
A Springform Pan: Essential for easy release and beautifully sculpted cake layers. A 9-inch pan works perfectly.
A Mini Food Chopper: Incredibly helpful for creating those perfect cookie crumbs for the crust and topping.

As I mentioned, I’ve experimented with this cookie dough ice cream cake recipe in a couple of fantastic ways, mainly differing in the crust and the final toppings. These variations allow for a personalized touch and can cater to different preferences or time constraints.

The topping options include either a generous sprinkle of crushed cookies and chocolate chips or a simple, elegant scattering of chocolate chip cookie crumbs.

The crust is where the most significant difference lies: one version features a single, giant baked chocolate chip cookie as the sturdy bottom layer, while the other employs a classic crumb crust, prepared just like a graham cracker crust, using finely crushed chocolate chip cookies mixed with melted butter. Both are absolutely divine, offering distinct textures and experiences.

For a comprehensive guide, be sure to check out the detailed recipe card at the bottom of this post, which outlines both mouth-watering methods!

Slice of Chocolate Chip Cookie Dough Ice Cream Cake with a full cookie bottom visible.

This photo beautifully illustrates the inside of the ice cream cake prepared with the single, thick cookie bottom. You can see the robust cookie layer at the base, providing a wonderful chewiness that contrasts with the creamy ice cream.

Cross-section of the Chocolate Chip Cookie Dough Ice Cream Cake showing the crumb crust.

And here we have the inside of the ice cream cake featuring the cookie crumb bottom. This version offers a more uniformly tender crust that melds seamlessly with the layers above.

Both variations are undeniably delicious and offer unique textural experiences. However, I’ve found that the cake with the cookie crumb bottom is slightly easier to slice and serve, especially since you’re dealing with a frozen dessert. The version with the thicker, whole cookie crust can be a bit more challenging to cut through when completely frozen, so keep that in mind when choosing your method. Regardless, both deliver an incredible flavor punch that will leave everyone wanting more!

Top-down view of Chocolate Chip Cookie Dough Ice Cream Cake with hot fudge swirls.

When I first made this cake many years ago, I decorated the top with a generous scattering of chocolate chips. This most recent time, I decided to swirl rich hot fudge on top and then blanketed it with a delightful layer of cookie crumbs. While the ice cream was still slightly soft, I pressed whole and half cookies into the surface to create a beautiful, inviting decoration. I truly believe that either way you choose to finish it, you absolutely need to try making this cake. It’s a dessert that consistently brings smiles!

Since I’m clearly tempting your taste buds with the allure of homemade ice cream cake, I have even MORE frozen delights to share!

Over the years, I’ve created countless ice cream desserts, each one a testament to my family’s love for these chilly treats. In fact, I have an entire section on my blog dedicated to Ice Cream & Frozen Treats! If you’re like us and adore ice cream in all its forms, I highly recommend browsing through the collection. You’re sure to find something new and exciting to satisfy your sweet tooth.

Tips for Making the Best Chocolate Chip Cookie Dough Ice Cream Cake

To ensure your homemade ice cream cake is a resounding success, here are a few expert tips:

Soften Ice Cream Perfectly: Don’t let your ice cream melt completely. Remove it from the freezer about 15-20 minutes before you plan to assemble, or until it’s soft enough to spread easily with a spoon or spatula, but still holds its shape.
Chill Your Crust: Whether you’re using a crumb crust or a baked cookie crust, ensure it’s thoroughly chilled and firm before adding the ice cream layers. This prevents it from getting soggy or falling apart.
Work Quickly: Ice cream melts fast! Have all your ingredients prepped and ready to go before you start assembling. The quicker you layer, the less melting will occur.
Even Layers: Use an offset spatula or the back of a spoon to spread the ice cream and fudge evenly. This ensures a beautiful presentation when sliced.
Freeze Between Layers (Optional but Recommended): For very distinct layers, you can freeze the cake for 15-30 minutes after adding each layer of ice cream or fudge. This isn’t strictly necessary but can help maintain sharp lines.
Long Freezing Time is Key: The most crucial step is allowing the cake to freeze for at least 24 hours (or even longer) before serving. This ensures it’s perfectly firm and easy to slice.
Warm Your Knife: To get clean slices, dip a sharp knife in hot water and wipe it dry between each cut. This makes slicing through the frozen cake much easier.
Storage: Store the cake tightly covered with plastic wrap and then foil in the freezer for up to 2 weeks.

Other Ice Cream Cake Recipes You’ll Enjoy:

If you’re now a fan of homemade ice cream cakes, here are some other fantastic recipes from my collection to inspire your next dessert adventure:

“Fried” Ice Cream Pie
Coffee & Donuts Ice Cream Cake
Brownie Chocolate Chip Cookie Dough Ice Cream Cake
Cookies & Cream Ice Cream Cake
Reese’s Peanut Butter Cup Ice Cream Cake
Mint Brownie Ice Cream Cake
Strawberry Cheesecake Ice Cream Cake

Hero shot of the Chocolate Chip Cookie Dough Ice Cream Cake ready to be served.

I think it’s high time we dive into these two delicious recipe variations for a truly spectacular Chocolate Chip Cookie Dough Ice Cream Cake. What do you say? Let’s get baking (and freezing)!

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Side view of the chocolate chip cookie dough ice cream cake

5 from 4 votes

Print Recipe

Chocolate Chip Cookie Dough Ice Cream Cake

Buttery chocolate chip cookie crumb crust, filled with chocolate chip cookie dough ice cream, hot fudge, and more cookies and cookie crumbles. This Chocolate Chip Cookie Dough Ice Cream Cake is perfect for celebrating!

Prep Time5 minutes

Cook Time23 minutes

Additional Time1 day

Total Time1 day 28 minutes

Cuisine: American

Keyword: chocolate chip cookie crumb crust, Chocolate Chip Cookie Dough, homemade ice cream cake, How to make an ice cream cake, Ice Cream Cake, springform pan

Servings: 12 -16 servings

Calories: 672kcal

Author: Michaela Kenkel

Equipment

KitchenAid Renewed 3.5-Cup Food Chopper
Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

Cook ModePrevent your screen from going dark

Ingredients

46 chocolate chip cookies (I used Chips Ahoy) divided
1 Tablespoon butter melted
1 12 ounce jar hot fudge
1 quart Chocolate Chip Cookie Dough Ice cream softened

Instructions

In your food processor, pulse 40 cookies, reserving 6 to decorate the top. (There will still be fairly decent sized chocolate chips; you don’t want dust, just cookie crumbles.)
Remove half of the cookie crumbles, set aside. To the remaining half, add melted butter and pulse again to combine until well incorporated.
Press this buttery cookie crumb mixture firmly into the bottom of a 9″ springform pan with the back of a fork or your hands, creating an even crust.
Heat the jar of hot fudge in the microwave according to the jar directions, until it’s warm and pourable.
Drizzle approximately 1/3 of the warm hot fudge over the prepared cookie crust, spreading it gently to cover.
Top the fudge layer with half of the softened chocolate chip cookie dough ice cream, spreading it evenly. Drizzle another 1/3 of the hot fudge sauce over this ice cream layer, then top with half of the remaining cookie crumbs. Add the remainder of the softened ice cream, spreading it smoothly into the pan.
Swirl the final remaining hot fudge creatively on top of the ice cream layer, then generously sprinkle with the remaining cookie crumbs. Decorate with the reserved half pieces of cookies, if desired, by gently pressing them into the soft ice cream for an appealing presentation.
Cover the entire springform pan tightly with foil and freeze for a minimum of 24 hours before you plan to serve. This lengthy freeze time is crucial for the cake to set perfectly and be easy to slice.

Notes

To prepare this ice cream cake with a cookie bottom: You will need 1 (8 ounce tube) of refrigerated chocolate chip cookie dough and 2/3 cup chocolate chips.

Preheat oven to 350 degrees F (175°C). Line the bottom of a 9″ springform pan with parchment paper. Press 2/3 of the cookie dough evenly into the bottom of the pan to form a single, large cookie crust. Bake for about 20-23 minutes, or until the cookie is golden brown and cooked through. While this bakes, take the rest of the cookie dough and bake it into 6 separate cookies (these will be used for decoration). Heat the jar of hot fudge in the microwave according to jar directions. Once the large cookie crust is baked, pour about 3/4 of the warm fudge over the warm cookie, reserving about 1/4 cup for the top. Top this fudge layer with softened ice cream, spreading it evenly. Swirl the remaining hot fudge on top of the ice cream. Sprinkle with chocolate chips. Break the 6 baked cookies in half, and press these cookie halves into the top of the softened ice cream to decorate. Cover with foil and freeze for a minimum of 24 hours before serving.

Baking times for the cookie crust may vary based on your oven, so keep a close eye on it. Plan to freeze for at least 24 hours for optimal firmness and ease of slicing. This recipe generously serves 12 to 16 people, depending on the desired slice size. Enjoy!

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