Chocolate Chip Cookie Ice Cream Cake
The Ultimate Dessert
If you love the warm, chewy goodness of chocolate chip cookies combined with creamy ice cream, this Chocolate Chip Cookie Ice Cream Cake is your dream dessert. With layers of cookie dough, ice cream, and decadent toppings, it’s perfect for birthdays, holidays, or any celebration.
Ingredients
For the Cookie Layers:
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2–3 large chocolate chip cookies (homemade or store-bought) per layer, or one large cookie base (9-inch round or 9x13-inch pan)
For the Ice Cream Layer:
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1 pint vanilla ice cream, slightly softened
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1 pint chocolate chip or cookies-and-cream ice cream, slightly softened
For the Topping:
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1 cup whipped topping (Cool Whip or homemade)
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1/4 cup chocolate syrup or hot fudge
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Optional: mini chocolate chips, cookie crumbs, or sprinkles
Instructions
1. Prepare the Cookie Base
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If using one large cookie, bake according to recipe instructions and let cool completely.
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Alternatively, layer multiple smaller cookies side by side in a lined pan for a fun effect.
2. Add the First Ice Cream Layer
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Spread the softened vanilla ice cream evenly over the cookie base. Smooth with a spatula.
3. Add the Second Ice Cream Layer
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Spread chocolate chip or cookies-and-cream ice cream on top of the first layer and smooth again.
4. Freeze the Cake
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Cover with plastic wrap and freeze for 2–3 hours, or until firm.
5. Add Whipped Topping & Toppings
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Spread whipped topping over the frozen ice cream layers.
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Drizzle with chocolate syrup or hot fudge. Sprinkle mini chocolate chips, cookie crumbs, or sprinkles on top.
6. Final Freeze & Serve
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Freeze for another hour for a fully set cake. Slice with a warm knife for clean cuts and serve immediately.
Pro Tips for the Perfect Chocolate Chip Cookie Ice Cream Cake
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Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes to make spreading easier.
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Cookie Crunch: Use slightly underbaked cookies for a soft, chewy texture that pairs perfectly with ice cream.
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Add Fun Layers: Layer cookie dough chunks or chocolate chunks between ice cream layers for extra texture.
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Presentation: Pipe whipped topping around the edges and drizzle chocolate in a zig-zag pattern for a professional look.
Why You’ll Love This Cake
This dessert is a cookie lover’s dream! The combination of soft, chewy chocolate chip cookies and creamy ice cream makes it irresistible. It’s easy to make, fun to serve, and guaranteed to impress friends and family.
Serving Suggestion:
Serve slices with extra chocolate syrup or a scoop of ice cream on the side. Top with cookie crumbs for added crunch and presentation flair.
- 1 (18 ounce) package small chocolate chip cookies
- 1/4 cup margarine, melted
- 1 cup hot fudge topping
- 2 quarts vanilla ice cream
- 1 cup whipped cream
- 12 maraschino cherries
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.
To serve, garnish with remainder of fudge topping, whipped cream and cherries. Enjoy !
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