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Chocolate Chip Cookie Dough Ice Cream Cake

Chocolate chip cookie dough ice cream cake with a golden baked cookie base, a thick edible cookie dough ice cream layer with visible dough chunks, and a glossy chocolate ganache finish. A no-bake frozen cake style dessert that slices clean with every piece showing chocolate chips and cookie bits.
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Prep Time 30 minutes
Cook Time 15 minutes
freezing 6 hours
Total Time 6 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

refrigerated cookie dough
  • 16 oz refrigerated cookie dough
ice cream
  • 0.5 gallon cookie dough or vanilla ice cream, softened
edible cookie dough bites
  • 0.5 cup edible cookie dough bites (store-bought or homemade)
chocolate ganache
  • 1 cup chocolate ganache or magic shell
whipped topping
  • 2 cup whipped topping
mini chocolate chips
  • 1 mini chocolate chips for decoration

Equipment

  • 1 springform pan

Method
 

Bake and cool the cookie base
  1. Press refrigerated cookie dough into a 9-inch springform pan in an even layer, pressing firmly to the edges. Bake at 350F for 12-15 minutes until golden.
  2. Cool completely, then reattach the springform sides so the pan is ready for freezing.
Build the frozen cookie dough layer
  1. Fold edible cookie dough bites into softened cookie dough or vanilla ice cream until evenly distributed. Spread the mixture over the cooled cookie base in a smooth, even layer.
  2. Freeze for 4 hours until completely firm.
Finish with ganache and toppings
  1. Drizzle chocolate ganache (or magic shell) over the top in thick ribbons, covering the surface generously.
  2. Top with whipped topping and decorate with mini chocolate chips, keeping the layer even for clean slices.
  3. Freeze for 2 more hours before releasing and slicing.

Notes

For the cleanest slices, keep the cake well-frozen and run a warm towel around the outside of the springform before releasing. Refrigerate leftovers up to 1 day for best texture; freezing leftovers is best for up to 2 weeks. If you want a dairy-light option, use dairy-free cookie dough ice cream while keeping the same assembly and freeze times.