This cookie dough ice cream cake is a perfect cake to make for birthday parties! This is a two layer chocolate cake full of soft edible cookie dough and cookie dough ice cream. The cake is decorated in chocolate chunk whipped cream and a chocolate drip.
This cookie dough ice cream cake is way better than an ice cream you would get from dairy queen or coldstone. It is homemade and tastes incredible! Good luck not eating the whole thing!
My favorite part about this cake, besides the cookie dough ice cream, is the soft edible chocolate chip cookie dough pieces. It uses both heavy cream and light corn syrup so it stays soft even in the freezer!
This fantastic ice cream cake is perfect for a hot summer day, a summer party, or any special occasion. It has all of the fun of chocolate chip cookies and ice cream! This homemade ice cream cake makes for a very memorable birthday cake for a summer birthday party.
Why This Recipe Works
- Chocolate cake- This has two thin layers of chocolate cake.
- Chocolate chunk whipped cream- The cake is frosted in a stabilized whipped cream full of very small chocolate pieces. It adds a creamy goodness.
- Cookie dough ice cream- This ice cream cake recipe uses the most amazing cookie dough ice cream from Alden's Organic. Their ice cream has small cookie dough pieces and ribbons of chocolate through out. It is INCREDIBLE!
- Edible cookie dough bites- This cookie dough uses mini chocolate chips and gets cut into bites. It also gets rolled into balls for the decoration.
- Chocolate drip- This is optional, but the cake has a chocolate ganache poured on top.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsweetened cocoa powder- I actually recommend using dutch-process cocoa powder. It will give you a more rich chocolate cake. This is the one I used.
- Oil- Use canola oil or vegetable oil.
- Eggs- Pull the large eggs out 2 hours before baking.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull it out 2 hours before baking.
- Hot water- Make sure it is steaming.
- Cookie dough ice cream- For best results, use Alden's Organic Dough Yeah™ Cookie Dough Fudge Ice Cream. I used three containers.
- Unsalted butter- Pull the butter out 2 hours before baking so it is softened.
- Brown sugar- I used light brown sugar.
- Light corn syrup- This is crucial to make sure the cookie dough doesn't get hard.
- Mini chocolate chips- For best results, use the minis in the cookie dough. You can use semisweet chocolate chips or dark chocolate chips for the drip. I don't recommend milk chocolate because it will be too sweet.
- Powdered gelatin- Don't skip this step, otherwise the whipped cream won't last.
The Best Cookie Dough Ice Cream
I could honestly eat Alden's Organic Cookie Dough Ice Cream with a spoon in one sitting. It is that yummy!
What makes it so special is: it is certified organic, has no high fructose corn syrup, no artificial flavoring, or artificial sweeteners. I love this ice cream because the ribbon of fudge throughout.
Step By Step Instructions- Chocolate Cake
Here is how to make and bake this chocolate cake. You don't need an electric mixer for the cake layers. You will need two 8-inch cake pans for the cake and one 8-inch cake pan for the ice cream.
STEP 1: Mix the dry ingredients. In a large bowl, sift the all-purpose flour and cocoa powder. Then, add the white sugar, baking powder, baking soda, and salt.
STEP 2: Mix the wet ingredients. In a separate bowl, mix the oil, vanilla extract, buttermilk, and eggs together. Slowly whisk in the hot water.
STEP 3: Pour. Pour the wet ingredients into the flour mixture and whisk until combined. This will be a runny batter. Pour the cake batter in the two cake pans.
TIP: Make sure to spray the pans with a baking nonstick spray. Then, line the bottom of the pan with 8-inch parchment paper circles. Spray the pans again. This makes sure the cakes won't stick to the pan.
STEP 4: Bake. Bake the cake layers for 18-20 minutes until a toothpick inserted comes out clean.
Cool the cake layers on a cooling rack completely. Then, wrap in plastic wrap and freeze.
STEP 5: Ice cream layer. Line a cake pan with aluminum foil. Let the ice cream soften on the counter for 15 minutes before spreading into the pan.
Freeze the ice cream overnight covered.
Step By Step Instructions- Filling and Whipped Cream
For the filling and whipped cream, use a stand mixer with a paddle attachment (for the cookie dough) and a whisk attachment (for the whipped cream), or a hand mixer.
STEP 1: Cook the flour. Pour the measured flour onto a cookie sheet. Bake at 300 for 5 minutes. Let it cool completely. This step makes sure the cookie dough is completely safe to eat raw.
STEP 2: Beat the wet ingredients. In a large mixing bowl, beat the butter, white sugar, and brown sugar until fluffy. Then, add vanilla, heavy cream, and light corn syrup. It should be very wet.
STEP 3: Add the dry ingredients. Next, add the flour and salt. Then, add the mini chocolates chips.
STEP 4: Roll the dough. Separate ⅓rd of the dough. For the ⅔rds of the dough, lay out plastic wrap and press the dough into a disc. Chill in the fridge until firm.
Cut the disc into small bites, then freeze for 10-15 minutes before using.
For the ⅓rd of the cookie dough, roll into small balls for the decoration.
STEP 5: Beat the heavy cream. For the whipped cream, use a cold metal bowl and whisk attachment. Beat the heavy cream and powdered sugar until soft peaks form.
STEP 6: Gelatin. In a small bowl, mix the cold water and powdered gelatin. Let it sit for 5 minutes before heating in the microwave for 10-15 seconds until the gelatin is melted.
Add the heavy cream and mix. It should be smooth. If any lumps remain, heat for another 5 seconds.
STEP 7: Whipped cream. Add the vanilla and slowly add in the gelatin mixture. Mix on high speed speed until stiff peaks form.
Next, fold in the chopped chocolate pieces using a rubber spatula.
Assembling The Cake Tips
- Prepare everything ahead of time, because once the ice cream is pulled out, you need to frost the cake as fast as possible. Keep cakes and ice cream frozen until right when you need it. So, prep cookie dough bites and whipped cream first.
- Place a small amount of whipped cream on the cake board you are decorating on.
- Use a cake leveler or a serrated knife to come any uneven domes on the top of the cake.
- Place the 1st cake layer down. Spread 1 cup of whipped cream using an offset spatula. Using a piping bag, pipe a border or whipped cream around the edge. Spread all of the cookie dough bites on top of the whipped cream in an even layer.
- At this point, you need to be quick! Take the ice cream out of the freezer and out of the foil. Place on top of the whipped cream. Then, place the last layer of cake with the bottom of the cake facing up.
- Slather the whipped cream frosting on top of the cake and spread it down the sides of the cake. Use a straight spatula and a cake scraper to get it smooth. If a little ice cream bleeds into the whipped cream, that is okay.
- As soon as the cake is frosted, place in the freezer.
- Make the chocolate ganache. Then, pour on top of the cake. I dripped it down the sides using a piping bag before pouring the rest on.
- Freeze for 10 minutes before adding the cookie dough balls on top.
- FOR BEST RESULTS: Make the cake a day ahead of time. It will be far less of a mess when you serve it. Let it sit at room temperature for 10-15 minutes before cutting into it.
Yes you can! You can make a taller cake with thicker layers, by using 6-inch cake pans. This works best for a layered cake.
Yes you can! This recipe will make 12 cupcakes. I would fill the cupcakes with the cookie dough ice cream. Then, top with the whipped cream and extra cookie dough. Keep frozen!
Yes it is! It has flour that is baked (to kill the bacteria) and no eggs. So, it is safe to eat!
To get a beautiful slice, make sure you use a sharp knife and heat it up before cutting by running it under hot water. Then, clean your knife off between each cut and reheat if it gets cold.
Storing and Freezing
Store this cookie dough ice cream cake in the freezer in an airtight container like a cake carrier to preserve freshness. Store the cake up to 30 days if you don't eat it all the first time!
Other Cookie Dough Recipes To Try
Cookie Dough Ice Cream Cake
- 1 cup All-purpose flour
- ¾ cup White granulated sugar
- ⅓ cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¼ cup Oil canola or vegetable oil
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- ½ cup Buttermilk room temperature
- ⅓ cup Hot water
- 1.5 quarts Alden's Organic Cookie Dough Ice Cream
Edible Cookie Dough
- ¼ cup Unsalted butter room temperature
- ⅛ cup White granulated sugar
- ¼ cup Brown sugar packed light or dark
- 1 tablespoon Heavy cream
- 1 tablespoon Light corn syrup
- 1 teaspoon Pure vanilla extract
- ¾ cup All-purpose flour
- ¼ tsp Salt
- ⅓ cup Mini chocolate chips
- 3 cups Heavy cream
- 1 cup Powdered sugar
- 1 ½ teaspoon Pure vanilla extract
- 2 tablespoon Cold water
- 1 ½ teaspoon Powdered gelatin
- 1 ½ teaspoon Heavy cream
- 1 cup Chopped chocolate bar I used 4oz Lindt 70% chocolate bar.
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
- Preheat the oven to 350°. Spray two 9-inch cake pan with baking nonstick spray. Line the bottom with 8-inch parchment paper and spray again.
- In a large bowl, sift the flour and cocoa powder together. Add the sugar, baking powder, baking soda, and salt. Set aside.1 cup All-purpose flour, ¾ cup White granulated sugar, ⅓ cup Unsweetened cocoa powder, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- Heat the water in a saucepan until steaming. In a medium bowl, mix the oil, vanilla, eggs, and buttermilk. Then, slowly mix in the hot water.¼ cup Oil, 1 teaspoon Pure vanilla extract, 2 Large eggs, ½ cup Buttermilk, ⅓ cup Hot water
- Pour the wet ingredients into the dry ingredients and whisk until combined. It will be a runny batter.
- Pour between the two cake pans.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Let it cool completely. Wrap the cake slices tightly in plastic wrap. Freeze overnight.
- Line a 8-inch cake pan with aluminum foil or plastic wrap. Let the ice cream softened for 15 minutes. Spread 1.5 quarts of cookie dough ice cream into the pan. Use a spatula to smooth it until even.1.5 quarts Alden's Organic Cookie Dough Ice Cream
- Freeze overnight.
Edible Cookie Dough
- In a mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes until fluffy. Add the vanilla, heavy cream, and light corn syrup. Mix until combined.¼ cup Unsalted butter, ⅛ cup White granulated sugar, ¼ cup Brown sugar, 1 tablespoon Heavy cream, 1 tablespoon Light corn syrup, 1 teaspoon Pure vanilla extract
- Add the flour and salt and mix on low speed until combined. Add in the mini chocolate chips.¾ cup All-purpose flour, ¼ teaspoon Salt, ⅓ cup Mini chocolate chips
- Take half of the dough and flatten into a disc and wrap in plastic wrap. Chill in the fridge for an hour until chilled and firm.
- Roll the rest of the dough into medium cookie dough balls for the decoration. Place the cookie dough balls on a plate and chill in the fridge.
- Start this right before decorating. Place a metal bowl and a whisk attachment in the freezer for 10 minutes. While you wait cut a 4oz chocolate bar on a cutting board into very very small pieces.1 cup Chopped chocolate bar
- In a small bowl, mix the cold water and powdered gelatin. Let it sit for 5 minutes. Heat in the microwave for 5 seconds until melted. Add the 1 ½ teaspoon of heavy cream and mix. Heat back in the microwave for 5 seconds.2 tablespoon Cold water, 1 ½ teaspoon Powdered gelatin, 1 ½ teaspoon Heavy cream
- Pour heavy cream and powdered sugar into the cold bowl. Mix on high speed until looking fluffy. Add the vanilla and slowly add in the gelatin mixture. Beat on high speed until stiff peaks form.3 cups Heavy cream, 1 cup Powdered sugar, 1 ½ teaspoon Pure vanilla extract
- Take off the mixer and slightly fold in the chocolate chunks.
- Start this after you frost the cake. Place semi-sweet chocolate chips in a bowl. Heat the heavy cream in a small saucepan over medium-low heat until steaming.1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
- Pour the hot cream over the chocolate chips. Let it sit for 2 minutes. Mix until smooth. If any chocolate chunks remain, heat in the microwave for 15 second intervals. Let it cool to room temperature before using.
- Spread a small amount of whipped cream on the board you are decorating on. Take the disc of cookie dough out. Use a sharp knife to cut it into bites.
- Place the first frozen cake layer down. Spread 1 cup of whipped cream over the cake. Use a piping bag to pipe a border of whipped cream over the edge of the cake. Place cookie dough bites on top of the whipped cream. It should a compacted 1 layer of cookie dough.
- Take the ice cream out of the freezer and place the ice cream on top. Work quickly now. Place the last cake layer with the bottom of the cake facing up.
- Quickly spread the whipped cream over the cake cake. Use a cake scrapper to gently smooth it.
- Place in the freezer while you make the chocolate drip.
- Use a piping bag and use half of the chocolate. Pipe chocolate on the edge of the cake, so the chocolate drips down. Pour the rest of the chocolate on top of the cake. Use a spatula to smooth.
- Freeze for 10 minutes before topping with the extra cookie dough balls.
- Serve immediately or keep in the freezer covered. Let it thaw on the counter for 30 minutes before cutting into.