Logan’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.