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Chocolate Chip Cookie Ice Cream Cake

Chocolate chip cookie ice cream cake with two giant baked cookie layers sandwiching thick vanilla ice cream. This easy cookie cake bakes golden at 350°F, then freezes into a sliceable frozen sandwich cookie cake for a crowd.
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Prep Time 20 minutes
Cook Time 20 minutes
Freezing 6 hours
Total Time 6 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chocolate chip cookie dough
  • 2 cup chocolate chip cookie dough (or 1 tube refrigerated dough) Divide into 2 balls; used for the bottom and top cookie layers.
Vanilla ice cream
  • 0.5 gallon vanilla ice cream Softened before spreading.
Chocolate ganache or magic shell
  • 1 cup chocolate ganache or magic shell For drizzling over the top cookie layer.
Flaky sea salt
  • 1 flaky sea salt For topping; use sparingly for a salted finish.

Equipment

  • 1 springform pan
  • 1 parchment

Method
 

Bake the bottom cookie layer
  1. Press half the cookie dough into a 9-inch springform pan in an even layer, then bake at 350F for 15-18 minutes until golden. Cool completely.
Add the vanilla ice cream layer and freeze
  1. Spread softened vanilla ice cream over the cooled cookie base in a thick even layer. Freeze 3 hours until firm.
Bake the top cookie layer
  1. Press the remaining cookie dough into a 9-inch round on parchment and bake at 350F for 15-18 minutes until golden. Cool and carefully place over the frozen ice cream layer.
Freeze, drizzle, and finish
  1. Freeze 2 more hours to set the stack. Drizzle chocolate ganache over the top cookie and sprinkle with flaky sea salt.
  2. Freeze 1 hour before releasing from the springform and slicing, so clean slices hold their shape.

Notes

For the cleanest slices, keep the cake frozen until cutting and wipe the knife between cuts. Store covered in the freezer up to 2 months; thaw in the fridge 10-15 minutes for easier slicing. Freezer yes—best straight from frozen. If you want a lighter option, use reduced-fat vanilla ice cream for the same layered bake-and-freeze method.