Name: Cookie Dough Ice Cream Cake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 2 cups oat flour; 1/2 cup cashew butter; 1/4 cup honey; 3 tablespoons salted butter, at room temperature; 1 tablespoon vanilla extract; 1/3 cup mini chocolate chips; 1 box (9 ounces) chocolate wafer cookies; 6 tablespoons salted butter, melted; 3 pints chocolate vanilla ice cream; 1/3 cup chocolate fudge sauce; 12 ounces dark, semi-sweet, or milk chocolate mini chips or chips; 1 tablespoon coconut oil (optional)

Jump to Recipe· 4.3 from 46 reviews

If you adore the nostalgic joy of cookie dough and the refreshing delight of ice cream, then this Cookie Dough Ice Cream Cake Recipe is about to become your new favorite treat. This luscious dessert layers rich, buttery cookie dough with creamy chocolate vanilla ice cream, all nestled atop a crunchy chocolate wafer crust, and finished with a glossy chocolate topping. It’s an irresistible combination that’s incredibly fun to make and even more thrilling to eat. Whether it’s a special celebration or a cozy night in, this cake is guaranteed to bring smiles and a few happy sighs around the table.

Ingredients You’ll Need

A round dessert in a black pan shows two main layers: a rich, creamy chocolate layer swirled with lighter cream, creating a marbled texture across the surface, and scattered chunks of light brown cookie dough with visible dark chocolate bits embedded on top, some partially sunk into the creamy base. The surface around the pan is covered with crumpled brown parchment paper, and the overall scene sits on a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

This Cookie Dough Ice Cream Cake Recipe is surprisingly simple to make, yet every ingredient plays a crucial role in crafting the perfect blend of flavors and textures. From the hearty oat flour providing a wholesome base to the luscious cashew and salted butter adding creamy richness, each component is essential to nail that unforgettable mouthfeel and taste.

2 cups oat flour: Offers a naturally nutty, wholesome foundation for the cookie dough layers.
1/2 cup cashew butter: Adds smooth, creamy richness that helps bind the dough with a subtle sweetness.
1/4 cup honey: Acts as a natural sweetener, balancing the flavors perfectly.
3 tablespoons salted butter (room temperature): Infuses richness and the perfect hint of salt to enhance the overall taste.
1 tablespoon vanilla extract: Provides warm, comforting aroma and flavor that elevates the cookie dough.
1/3 cup mini chocolate chips: Adds delightful bursts of chocolate surprise inside the dough.
1 box (9 ounces) chocolate wafer cookies: Crushed to create a crunchy, chocolaty crust that anchors the cake.
6 tablespoons salted butter (melted): Helps the crust hold its shape and adds luscious buttery notes.
3 pints chocolate vanilla ice cream: The dreamy creamy layer that makes this ice cream cake so irresistible.
1/3 cup chocolate fudge sauce: Drizzled over to infuse gooey, rich chocolaty goodness between layers.
12 ounces mini chocolate chips (dark, semi-sweet, or milk): For melting into a luscious topping glaze that seals in all the magic.
1 tablespoon coconut oil (optional): Gives the melted chocolate a smooth, glossy finish.

How to Make Cookie Dough Ice Cream Cake Recipe

Step 1: Prepare the Cookie Dough

Start by combining the oat flour, cashew butter, honey, room temperature salted butter, and vanilla extract in a bowl or food processor with a tablespoon of water to bring everything together. Once mixed, gently fold in the mini chocolate chips. This cookie dough is the heart of the cake — creamy, tender, and studded with chocolate for every bite.

Step 2: Make the Crust

Line an 8-inch springform pan with parchment paper – this makes unmolding so much easier! Next, pulse the chocolate wafer cookies in a food processor until you have semi-fine crumbs. Add the melted butter and pulse again until the crumbs stick together when pinched. Set aside a quarter cup of these crumbs for later. Press the rest firmly into the bottom and halfway up the sides of your pan to form a sturdy, chocolatey crust. Pop it in the freezer for about 10 minutes to set.

Step 3: Assemble the Cake

While the crust chills, roll half of the cookie dough into small half-inch balls—these little gems add fun texture within the ice cream. Then, press the remaining cookie dough into an even layer on the chilled crust. Spread a generous layer of chocolate vanilla ice cream evenly over this base, and carefully press the cookie dough balls into the ice cream for those delightful pockets of chewiness. Drizzle the chocolate fudge sauce on top and sprinkle the reserved cookie crumbs over everything for that extra crunch and chocolate hit. Cover your creation and freeze for at least 4 hours, but ideally overnight to let all the flavors marry beautifully.

Step 4: Finish with a Chocolate Glaze

Melt the mini chocolate chips with coconut oil (if using) in a microwave-safe bowl, stirring every 20 seconds until silky smooth. Remove your cake from the freezer, release it carefully from the springform pan, and pour this glossy chocolate over the top for a decadent finish. Return the cake to the freezer until the chocolate firms up, making slicing clean and easy.

Step 5: Serve and Enjoy

Before serving, let the cake sit at room temperature for about 5 minutes—this softens it just enough to slice easily but keeps the ice cream perfectly chilled underneath. Slice generously, serve immediately, and watch your friends and family dive right in with big smiles!

How to Serve Cookie Dough Ice Cream Cake Recipe

A thick slice of layered dessert sits on a white marbled surface. The bottom layer is a crumbly light brown crust. Above it, there is a textured dark brown crumb layer pressed along the sides. The middle section is a mix of creamy light and dark browns swirled together, resembling chocolate and cream filling. On top is a smooth, dark chocolate layer with a slightly shiny finish, garnished with small tan caramel-like dollops and sprinkled crumbs. A piece of the dessert in front has some melting filling flowing out slightly. In the background, a beige cup with purple and white flowers adds a soft touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes can elevate this cake visually and flavor-wise without any fuss. Sprinkle extra mini chocolate chips, shaved chocolate curls, or even a pinch of sea salt flakes on top for a contrasting crunch. Fresh mint leaves or a dusting of cocoa powder can add a lovely freshness and balance the richness beautifully.

Side Dishes

This cake truly stands on its own as a showstopper dessert, but pairing it with simple sides like fresh berries, a light fruit salad, or even a scoop of vanilla bean ice cream adds variety without overpowering the main event. A glass of cold milk or a cup of strong coffee also complements the flavors perfectly.

Creative Ways to Present

For parties or special occasions, consider serving your Cookie Dough Ice Cream Cake Recipe on a decorative platter surrounded by mini cookie dough balls or a drizzle of caramel sauce on the plate. Individual slices can be paired with edible flowers or served in clear dessert bowls to highlight the layers visually, making every serving irresistible to the eye as well as the palate.

Make Ahead and Storage

Storing Leftovers

Leftover cake should be covered tightly with plastic wrap or stored in an airtight container in the freezer to prevent freezer burn and preserve the flavors. You’ll want to enjoy it within one week for the best texture and freshness.

Freezing

This ice cream cake is ideal for freezing. After assembling, freezing overnight sets the cake perfectly and allows the flavors to meld deliciously. When wrapped well and stored in a sturdy container, it can be frozen for up to a month without losing its charm.

Reheating

Since this is an ice cream-based dessert, reheating doesn’t apply. Instead, allow the cake to soften at room temperature for 5 to 10 minutes before cutting and serving to enjoy the best texture and flavor.

FAQs

Can I use regular flour instead of oat flour?

Yes, regular all-purpose flour can be used, but oat flour adds a subtle nuttiness and a slightly chewier texture that complements the cookie dough perfectly. If you substitute, keep an eye on the dough’s consistency as it might need a tad less moisture.

Is it possible to make this cake dairy-free?

Absolutely! Use dairy-free butter alternatives, choose a dairy-free chocolate ice cream, and opt for a plant-based fudge sauce. The coconut oil in the chocolate glaze also supports a dairy-free option, ensuring you still get a luscious final product.

Can this be made without the chocolate fudge sauce?

Yes, while the fudge adds a gooey richness, you can skip it or swap it for caramel sauce or a berry compote if you want a different flavor twist. The cake will still be delicious and satisfying.

How do I get clean slices when serving?

Let the cake sit at room temperature for about 5 minutes before slicing. Use a sharp knife warmed under hot water and wiped dry between cuts to achieve neat, perfect slices without cracking the layers.

Can I prepare this cake in advance for a party?

Definitely! The Cookie Dough Ice Cream Cake Recipe is perfect for making ahead. Assemble and freeze it the day before your event so it’s ready to dazzle guests without any last-minute fuss.

Final Thoughts

This Cookie Dough Ice Cream Cake Recipe is truly a dessert that brings joy, nostalgia, and indulgence all in one slice. It’s a fun project in the kitchen that yields impressive results, perfect for sharing with family and friends or treating yourself on a dreamy day. Once you try it, you’ll understand why it’s a beloved favorite worth making again and again!