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Cookie Dough Ice Cream Cake Recipe

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4.3 from 46 reviews

  • Author: Ava
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings

Description

This Cookie Dough Ice Cream Cake is a decadent layered dessert featuring a buttery chocolate wafer cookie crust, creamy chocolate vanilla ice cream, and pockets of soft, homemade cookie dough studded with mini chocolate chips. Topped with rich chocolate fudge, chocolate cookie crumbs, and a glossy chocolate ganache, this frozen treat is perfect for celebrations and summer indulgence.

Ingredients

Cookie Dough

  • 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

Crust

  • 1 box (9 ounces) chocolate wafer cookies
  • 6 tablespoons salted butter, melted

Assembly

  • 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)

Instructions

  1. Make the cookie dough: In a bowl or food processor, combine oat flour, cashew butter, honey, room temperature salted butter, and vanilla extract along with 1 tablespoon of water. Mix thoroughly until smooth and combined. Fold in 1/3 cup mini chocolate chips to complete the dough.
  2. Prepare the crust: Line an 8-inch springform pan with parchment paper. Using a food processor, pulse the chocolate wafer cookies into semi-fine crumbs. Add the melted 6 tablespoons of salted butter and pulse again until the mixture holds together when pinched.
  3. Form the crust: Remove 1/4 cup of the cookie crumb mixture and set aside for later. Press the remaining crumbs firmly into the bottom of the prepared pan and about a 1/2-inch up the sides, packing tightly. Freeze this crust for 10 minutes to set.
  4. Shape the cookie dough: Roll half of the cookie dough into small 1/2-inch balls. Press the remaining cookie dough evenly over the frozen crust to form a layer.
  5. Assemble the ice cream layer: Spread 3 pints of chocolate vanilla ice cream evenly over the cookie dough layer. Press the cookie dough balls into the ice cream, distributing them evenly throughout.
  6. Add fudge and crumbs: Drizzle 1/3 cup chocolate fudge sauce over the ice cream layer. Sprinkle the reserved 1/4 cup chocolate cookie crumbs over the fudge to cover. Cover the cake and freeze for 4 hours or preferably overnight to set fully.
  7. Prepare chocolate topping: In a microwave-safe bowl, melt 12 ounces of chocolate chips together with 1 tablespoon coconut oil (optional) in short bursts, stirring until smooth and glossy.
  8. Finish the cake: Remove the cake from the freezer, release it from the springform pan, and pour the melted chocolate ganache evenly over the top. Return the cake to the freezer until the chocolate is firm.
  9. Serve: Take the cake out of the freezer 5 minutes before slicing to soften slightly. Slice and serve immediately for the best texture and flavor.

Notes

  • Use a springform pan for easy removal of the cake.
  • Chilling the crust and cake layers ensures they hold their shape and texture.
  • Optional coconut oil in the chocolate topping helps create a smoother ganache.
  • Allow cake to soften slightly before slicing to prevent cracking.
  • Store leftover cake in the freezer, covered tightly, to maintain freshness.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/cookie-dough-ice-cream-cake-recipe/