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–+ servings
Cookie Dough Ice Cream

Cookie Dough Ice Cream

Indulge in the ultimate dessert with this Cookie Dough Ice Cream Cake recipe. Rich chocolate cake meets creamy ice cream and edible cookie dough for a show-stopping treat. Perfect for any occasion!
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Prep Time 35 minutes
Cook Time 25 minutes
Freezing Time 6 hours
Total Time 7 hours
Servings: 10 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 + 1/8 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup boiling water
  • 6 tbsp butter, softened
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup heat-treated flour
  • 1-2 tsp milk
  • 1/2 cup mini chocolate chips
  • 225 g cream cheese, softened
  • 1/2 cup brown sugar
  • 1/8 cup milk
  • 2 tsp vanilla extract
  • 225 g Cool Whip or homemade whipped cream
  • 1/2 cup mini chocolate chips

Equipment

  • Mixing Bowl
  • Mixer
  • Spatula
  • 2 20 cm Round Cake Pans
  • Springform Pan

Method
 

  1. Preheat oven to 150°C (300°F).
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, and baking soda.
  3. Add the egg, buttermilk, vegetable oil, and vanilla, then mix until smooth.
  4. Gradually pour in boiling water while stirring until batter is thin.
  5. Divide batter between two greased 20 cm round pans and bake for 25-30 minutes.
  6. Let cakes cool completely before leveling the tops with a serrated knife.
  7. In a separate bowl, beat softened butter and brown sugar until light and fluffy.
  8. Gradually add heat-treated flour and enough milk to create a playdough-like consistency.
  9. Fold in mini chocolate chips and roll into small balls. Refrigerate to firm up.
  10. In another bowl, combine softened cream cheese, brown sugar, milk, and vanilla, then beat until smooth.
  11. Fold in Cool Whip and chocolate chips, then stir in chilled cookie dough balls.
  12. Line a springform pan with parchment paper, place the first layer of chocolate cake at the bottom.
  13. Spread half of the ice cream mixture over the cake and smooth it out.
  14. Freeze for an hour, then repeat with the second layer and remaining ice cream mixture.
  15. Freeze the entire cake overnight to set firmly.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 24gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

To ensure clean slices, dip your knife in hot water and wipe it dry before cutting each piece. You can substitute Cool Whip with freshly whipped cream for a more natural touch. Store leftover cake in the freezer, wrapped securely. It can last up to two weeks! If needed, thaw for 10-15 minutes before slicing.
Tried this recipe?Let us know how it was!