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Cookie Dough Ice Cream Cake

Cookie dough ice cream cake with a baked chocolate chip cookie base, layered vanilla ice cream, and edible cookie dough bites all held together under a chocolate ganache shell. No-bake assembly finishes with whipped cream and mini chocolate chips for a sliceable frozen cake.
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Prep Time 30 minutes
Cook Time 15 minutes
freezing 8 hours 15 minutes
Total Time 9 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough base (baked)
  • 1 tube (16 oz) refrigerated cookie dough Bake in a 9-inch springform pan and cool completely.
Ice cream layer
  • 0.5 gallon vanilla ice cream Softened for easy spreading.
  • 1 cup edible cookie dough bites Fold into softened ice cream and layer over the cookie base; reserve some for topping if desired.
Chocolate ganache shell
  • 1 cup chocolate ganache Pour over the frozen cake to set into a firm top layer.
Whipped cream topping
  • 2 cups whipped cream Pipe or spread on top after ganache sets.
  • 0.25 mini chocolate chips Scatter over the whipped cream.

Equipment

  • 1 sheet pan
  • 1 springform pan

Method
 

Bake and cool the cookie base
  1. Bake the refrigerated cookie dough in a 9-inch springform pan at 350F for 12-15 minutes, until set and lightly golden at the edges, then cool completely to room temperature.
Layer vanilla ice cream with edible cookie dough bites
  1. Fold the edible cookie dough bites into the softened vanilla ice cream until evenly distributed, looking for consistent speckles of dough throughout the ice cream.
  2. Spread the vanilla ice cream mixture over the cooled cookie base in an even layer, keeping the top smooth and level.
Freeze to firm up
  1. Freeze for 4 hours, until completely firm to the touch with no soft spots when you gently press the surface.
Add the chocolate ganache shell
  1. Pour the chocolate ganache over the top and tilt or gently tap the pan to level it, then stop when the surface looks fully coated.
Set the ganache
  1. Freeze for 1 hour until the ganache sets and no longer looks glossy or runny when you look at an edge.
Top and finish
  1. Pipe the whipped cream on top in swirls or dollops, leaving small gaps so the ganache remains visible.
  2. Scatter the mini chocolate chips over the whipped cream and add extra cookie dough bites for texture.
  3. Freeze for 2 more hours before releasing and slicing, until the cake holds its shape cleanly when the pan is removed.

Notes

Pro tip: soften the vanilla ice cream just enough to spread—if it melts too much, the layers can slide. Store the assembled cake covered in the freezer for up to 2 weeks; thaw in the refrigerator 15-30 minutes for easier slicing. Freezing is yes. Dietary swap: use dairy-free vanilla ice cream and dairy-free chocolate ganache to make a lactose-free-style version while keeping the same layered texture.