Kirsten Turk
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Logan’s Chocolate Chip Cookie Dough Ice Cream Cake
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Happy 30th Birthday to my husband, Logan! We celebrated with this Chocolate Chip Cookie Dough Ice Cream Cake. I’ve been making him this birthday cake for 6 years now. It’s the only time of year I make it; a little birthday treat to look forward to every year.
My mom and I came up with this cookie dough ice cream cake together one year, and I’ve been making it ever since. I’ve shared it on my Instragram Reels and Tiktok the last two years, but I thought it was time I finally share it with all of you!
Think of a giant ice cream cookie sandwich, soft and chewy cookie with cookie dough ice cream in-between. Topped with candy and more cookie dough. Even our friends have started to look forward to having this cake every year!
A few ice cream cakes over the years…
The Ingredients
For this chocolate chip cookie dough ice cream cake, I like to keep things easy. All the ingredients are store-bought, so really, I’m just baking the cookie dough and assembling the cake.
For the ice cream cake you need:
- Chocolate Chip Cookie Dough (I usually by the 36 oz tub of Nestle Toll House)
- Cookie Dough Ice Cream (our favorite is Tillamook Cookie Dough Ice Cream)
- Cream Cheese Frosting
- Toppings (cookie dough bites, mini Kit Kats, mini M&M’s, Tate’s Chocolate Chip cookies, etc.)
Layering the Chocolate Chip Cookie Dough Ice Cream Cake
@kirstenturk Chocolate chip cookie doigh ice cream cake 😋 #desserttiktok #dessertrecipe #icecreamcake #chocolatechipcookiedough ♬ original sound – Kirsten
This cake couldn’t be easier to put together! I like to use a cheesecake pan for this because having the bottom come out makes it much easier when you go to cut the ice cream cake.
Start by spreading out a half inch layer of cookie dough in your circle cheesecake pan. You can make this any size you want. I typically use an 8″ cheesecake pan. Bake according to package instructions. I like to pull mine out a couple minutes early, so it stays soft in the freezer.
Next, repeat this until you have two giant cookies. Allow to cool completely. Now it’s time to layer. Start by placing one of the cookies cakes in the bottom of your cheesecake pan. Then add a layer of cookie dough ice cream. I like to make this layer about 1.5″ thick. Then, cover the ice cream with your second cookie cake. Place in the freezer for a minimum of 3 hours.
Topping the Chocolate Chip Cookie Dough Ice Cream Cake
Once your ice cream has harden back up, it’s time to decorate it for serving! Top it with all of your favorites; you can have a little fun here and get creative! We do cream cheese frosting (my husband’s fave!), mini Kit Kats, cookie dough bites, mini Tate’s chocolate chip cookies and mini M&M’s.
Talk about YUM! Sweetness overload? Maybe a little… but this is a once a year tradition, might as well indulge! The top of this dessert is actually my favorite part, but I’m not much of an ice cream girl (LOL).
PrintLogan’s Chocolate Chip Cookie Dough Ice Cream Cake
This Chocolate Chip Cookie Dough Ice Cream Cake is so good! Think of a giant ice cream cookie sandwich, soft and chewy cookie with cookie dough ice cream in-between. Topped with candy and more cookie dough. It’s the perfect birthday cake for cookie dough lovers!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
Ingredients
For the ice cream cake:
- ~36 oz of chocolate chip cookie dough
- ~40 oz chocolate chip cookie dough ice cream (we like Tillamook!)
- Cream cheese frosting
For the toppings:
- Cookie dough bites
- Mini Kit Kats
- Mini M&Ms
- Chocolate chip cookies pieces (I like to use Tate’s minis!)
Instructions
- Pre-heat your over to 350º
- In a 8 or 9″ cheesecake pan, spread out a 1/2 – 3/4 inch layer of chocolate chip cookie dough (about half your container)
- Cook for 12-15 minutes until slightly brown (just before “done”). If it’s on the gooier side, it will stay softer when it freezes
- Remove from cheesecake pan, set on a cooling rack and repeat so that you have two cookies “cakes”
- Time to layer! In your same cheesecake pan, place one of the cookies.
- Next, add a layer of chocolate chip cookie dough ice cream about 1.5 inches thick
- Top the ice cream with your second layer of baked cookie
- Place in the freezer for a minimum of 3 hours so the ice cream can harden back up
- When you’re ready to serve, remove from the cheesecake pan and top with cream cheese icing. Cut immediately
- Decorate all your topping ingredients
- Enjoy!
Notes
You can really make any size cake. I typically do an 8 or 9 inch cake. It’s easiest to use a cheesecake pan, so you can easily remove the ice cream cake and the cookies layers as you bake them.
This is easier to cut straight out of the freezer! If the ice cream softens, it will ooze out the edges, so don’t take it out of the freezer until you are ready to serve.
Here’s to another year, a new decade of life and lots more laughs, love and sweet treats! Happy 30th!
Looking for more sweet treats? Browse desserts.
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