This Chocolate Chip Cookie Ice Cream Cake is the ultimate indulgence, combining the best of both worlds: chewy cookies and creamy ice cream. Layers of soft, buttery chocolate chip cookies sandwich rich, velvety ice cream, creating a dessert that’s as decadent as it is delightful. With just 4 hours of prep and 40 minutes of baking, you’ll craft a showstopper that’s perfect for celebrations or a sweet weekend treat.
Every bite offers a symphony of textures—crunchy edges, gooey centers, and smooth, melt-in-your-mouth ice cream. The flavors are pure nostalgia, with warm vanilla, rich chocolate, and a hint of caramelized sweetness. Whether you’re serving it at a party or savoring it solo, this cake is guaranteed to bring smiles and satisfy every craving.
What You’ll Need
- 15.25 ounces chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- ½ gallon chocolate chip cookie dough ice cream (let it soften slightly for easier spreading)
- 13 ounces chewy chocolate chip cookies (store-bought or homemade)
- 2 ¼ cups semi-sweet chocolate chips (or milk chocolate chips for a sweeter option)
- ¾ cup unsalted butter (salted butter can be used, but reduce added salt in other steps)
How to Make It
- Bake the cake: Prepare the chocolate cake mix according to the package instructions for two 9-inch round cakes. Bake as directed, then let the cakes cool completely before removing them from the pans.
- Prepare the ice cream: Take the ice cream out of the freezer and let it sit at room temperature for 10-15 minutes until it’s soft enough to spread but not melted.
- Assemble the base: Place one 9-inch cake on a freezer-safe plate. Wrap a folded piece of wax paper around the cake’s circumference and secure it with tape to help the cake hold its shape.
- Add the ice cream layer: Spread the softened ice cream evenly over the first cake layer, pressing it gently against the wax paper to create clean edges.
- Sprinkle cookie crumbs: Crumble two-thirds of the chocolate chip cookies and sprinkle them evenly over the ice cream layer.
- Top with the second cake: Place the second 9-inch cake on top of the cookie crumbs. Press down lightly to secure (avoid pressing too hard to keep the wax paper intact).
- Freeze: Transfer the cake to the freezer and chill for 2-3 hours, or until the ice cream is firm and holds its shape.
- Make the chocolate sauce: In a saucepan over medium heat, combine the chocolate chips and butter. Stir continuously until smooth and glossy. Remove from heat and let it cool slightly.
- Finish and serve: Remove the wax paper from the cake. Pour the warm chocolate sauce over the top, allowing it to drip down the sides. Garnish with the remaining chocolate chip cookies. Slice and serve immediately.
Creative Toppings and Sauces to Elevate Your Cake
While the recipe already includes a decadent chocolate sauce, you can take it up a notch with additional toppings. Try drizzling caramel sauce or adding a sprinkle of sea salt for a sweet-and-salty twist. For a crunchy contrast, top with chopped nuts like pecans or almonds. If you’re feeling adventurous, a dollop of whipped cream or a handful of fresh berries can add a refreshing touch.
How to Serve and Impress Your Guests
This cake is a showstopper, so presentation matters! Use a sharp knife dipped in hot water to slice cleanly through the frozen layers. Serve on chilled plates to keep the cake from melting too quickly. Pair each slice with a scoop of extra ice cream or a warm cup of coffee for a delightful dessert experience. Don’t forget to snap a photo before digging in—it’s almost too pretty to eat!
Storage Tips to Keep Your Cake Fresh
Store any leftovers in an airtight container or tightly wrapped in plastic wrap to prevent freezer burn. The cake will keep well in the freezer for up to 2 weeks. When ready to enjoy, let it sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Avoid refreezing the cake after it’s been thawed to maintain its texture and flavor.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought chocolate sauce instead of making your own. You can also bake the cake layers a day ahead and freeze them until you’re ready to assemble. If you’re in a rush, skip the cookie crumble layer and simply press whole cookies into the ice cream for a quicker, yet equally delicious, result.
Common Questions Answered
Can I use a different ice cream flavor? Absolutely! Swap the chocolate chip cookie dough ice cream for vanilla, mint chocolate chip, or even cookies and cream. What if I don’t have wax paper? Parchment paper or plastic wrap can work in a pinch, but wax paper is ideal for easy removal. Can I make this gluten-free? Yes, just use a gluten-free cake mix and cookies to accommodate dietary needs.
Chocolate Chip Cookie Ice Cream Cake
Ingredients
- 15.25 ounces chocolate cake mix
- ½ gallon chocolate chip cookie dough ice cream
- 13 ounces chewy chocolate chip cookies
- 2 ¼ cups semi sweet chocolate chips
- ¾ cup unsalted butter
Instructions
- Bake cake mix according to package directions for two 9 inch round cakes. Let cool, and remove from pans.
- Remove ice cream from the freezer and let it partially thaw (you don’t want it to be melted, but it does need to be spreadable).
- On a freezer-safe plate, place one 9 inch cake. Measure a piece of wax paper, folded in half, to go around the circumference of the cake and secure in place with tape (this will help the cake keep it shape until you’re ready to serve). On top of the cake, evenly spread ice cream to the edges, pressing it up against the wax paper.
- Crumble two-thirds of the package of cookies, and sprinkle evenly over the ice cream. Place the second 9 inch cake on top of the cookie crumbs, and press down gently (don’t push too hard, or your wax paper may come undone).
- Freeze for 2-3 hours, until ice cream can hold it’s shape.
- Before serving, heat chocolate chips and butter in a saucepan over medium heat, stirring until smooth. Remove wax paper from the cake, then pour chocolate sauce over the top, letting it drip down the sides. Top cake with remaining chocolate chip cookies, and serve immediately.