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This Chocolate Chip Cookie Ice Cream Cake is a fun cross between chocolate chip cookies and ice cream, and it’s the perfect treat for summer!
Chocolate Chip Cookie Ice Cream Cake
Speaking of summer, we enjoyed our first weekend out on the boat last weekend. The hubs had technically been out the weekend before without me, but we’ll just pretend it was his first too.
We spent Saturday evening out and brought Jessie. She loved being out there as the sun was going down – less hot. 🙂 Then we went out with some friends for a bit on Sunday.
As usual, I got my first bit of sunburn. Not too bad, but a bit. I did use sunscreen, but that stuff comes right off in the water and right now the water is still so refreshing we had to swim. Not too cold, but cool. I’m sure in just a few weeks it’ll get warm. Gotta enjoy it while we can!
So this cake was actually born out of a love for chocolate chip cookie ice cream sandwiches. You know – the ones you can buy in the freezer at like, the gas station. Sounds glorious, right? But I always loved those as a kid so I decided it’d be fun to make a giant one!
Sadly this doesn’t look like a sandwich. Well, it did the first time around. Problem was, the cookie gets pretty frozen. Cutting through one cookie on the bottom and eating it is fine. But two? Two makes an ice cream cake that goes everywhere when you try to cut it. Sad, but true.
So I remade it with one cookie layer and the ice cream. Much easier to eat and totally delicious! You’ll still probably not want to use a plastic fork. 🙂
This bad boy has a layer of cookie (made from my favorite chocolate chip cookie cake), a layer of cookie dough ice cream, some chopped up mini Chip Ahoy, whipped cream and chocolate sauce. Boss.
Now normally I’d make my own no churn ice cream for an ice cream cake. It’s the jam and I love it. But I switched it up this time just to keep it interesting and I went with store bought. It’s just so easy.
I have to be honest with you though. I still love my no churn ice cream. It’s the best. It’s so much creamier than a lot of store-bought ice creams. So, if you want to go that route, here is the Chocolate Chip Cookie Dough Ice Cream recipe you’ll want to use. It’s an easy switch-aroo.
No matter which way you go with the ice cream, this baby is delicious! Such a fun treat that’s sure to be a hit!
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Chocolate Chip Cookie Ice Cream Cake
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Chocolate Chip Cookie Ice Cream Cake is a fun cross between chocolate chip cookies and ice cream, and it’s the perfect treat for summer!
Ingredients
- 3/4 cup salted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 1/4 cups semi-sweet chocolate chips
- 1.5 quarts Cookie Dough Ice Cream
- 4 oz Cool Whip
- Mini Chips Ahoy
- Chocolate Sauce (I used Smucker’s Chocolate Sundae Syrup)
Instructions
Nutrition
- Serving Size: 1 Slice
- Calories: 403
- Sugar: 30.6 g
- Sodium: 237.5 mg
- Fat: 20.3 g
- Carbohydrates: 52 g
- Protein: 4.9 g
- Cholesterol: 40.2 mg
Enjoy!
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I plan to make this cake this weekend. I read that the cookie is hard to cut through. Any recommendations before I make it?
Yeah, it will probably be pretty firm. This is a recipe I would like to update to improve that. I would let the cake sit out a little bit to soften before slicing it.
Would this work as a sheet cake?
I haven’t tried it but I suppose you could. I recommend using the cookie from the bottom of this dessert and then putting ice cream on top of that. https://www.lifeloveandsugar.com/ultimate-birthday-cake/
Okay so I just made this but as a sheet cake first time ever making this for my boyfriends birthday and my entire family including his LOVED IT ! Thank you for this beautiful recipe!
So glad you enjoyed it!
Made this for my son’s birthday last year and it was a big hit with everyone in the family. He requested it again this year!
Hi! I’m probably going to use this recipe for my birthday cake! I’ll be turning ten. By the way, I love life love and sugar and always use it’s recipes!😊😋🤤
Happy Birthday! I hope you love it and glad you enjoy the recipes!
I made this and it came out beautifully and tasted great but I had the same problem as several others. The cookie was way too hard and frozen and I couldn’t even cut through it with a sharp knife easily. I think if I did this again I would actually crumble up the cookie in the bottom of the pan after baking it and then refreeze with ice cream at least then you could slice through it. Either that or don’t bake the cookie dough and just have cookie dough on the bottom. But I’m not sure that would be much better if it was frozen?
what am i doing wrong? Left it in for 20 mins and still completely uncooked in the middle.
You could bake it a little longer, but it may not really be that under baked. It can look a little like it, but then actually firm up beautifully while it cools.
Delish! We used this as my husband’s birthday cake, and it was lovely. Waiting to cut it (as recommended) will make life easier. We were quite impatient this morning and found out the hard way that it is tough to slice when you take it straight from the freezer. Still SO GOOD though. 🙂 Rich and decadent and 5-stars all the way!
In the picture on pinterest it shows a cake with THREE layes, when you go to the recipe it shows only two
I don’t know what pin you saw on Pinterest, but be aware that a lot of people create spam and put it on there. People often steal photos and then match it with some other recipe and claim it as their own or something. It sounds like something like that happened in this case. I am not the person that put that on Pinterest. If you share the photo with me, maybe I can help you find that recipe.
Can I please know how to order a chocolate chip ice cream cake.
I do not sell my cakes, I just post the recipes on my website.
I don’t have a springform pan can i just line the whole thing with parchment for easy removal?
Sure, that should be fine.
What if you want to substitute salted butter for unsalted?
If you use salted butter, just leave out the additional salt listed.
Can this be made a few days ahead of time?
Yes, it should be fine frozen ahead of time.
I made the recipe, but my cookie dough got too frozen so when I took it out to serve you couldn’t even through it, but when I left it to thaw 10 mins, the ice cream started melting right away. I was wondering if you had any suggestions that you do, that would help me?
I had the same problem, so I would make it in a larger pan next time, or use less cookie dough. The cookie layer was way too thick to cut through easily. I even baked the cookie so that it was slightly underdone, hoping that it would be softer to cut through. It wasn’t.
I also had the same problem! The cookie was delicious though but we struggled to cut it and had to use our strongest man to tackle the cookie! It was a fun show and everyone enjoyed it lol but I would also like to know what we can do to solve this issue ????