Chocolate Chip Cookie Ice Cream Cake Recipe

Soon after we were married, my husband kindly let me know that he “didn’t actually like cake.” I was totally blown away. He does, however, love ice cream.

So, every year (since that fateful first year) for his birthday, I try to switch up his birthday “cake.”

I’ve made our Hot Fudge Sunday Cake, our Reese’s Peanut Butter Cup Ice Cream Cake, and even ordered a few, but this year, I tried my hand at a homemade ice cream cake and it was a HOME RUN.

It’s easier to put together than it looks, but it tastes AMAZING.

How to make chocolate chip cookie ice cream cake

Step 1: Bake cake mix according to package directions for two 9 inch round cakes. Let cool, and remove from pans.

Step 2: Remove ice cream from the freezer and let it partially thaw (you don’t want it to be melted, but it does need to be spreadable).

Step 3: On a freezer-safe plate, place one 9 inch cake. Measure a piece of wax paper, folded in half, to go around the circumference of the cake and secure in place with tape.

Doing this will help the cake keep it shape until you’re ready to serve. You could also use a springform pan, to hold the shape while it is freezing.

Step 4: On top of the cake, evenly spread ice cream to the edges, pressing it up against the wax paper.

Step 5: Crumble two-thirds of the package of cookies, and sprinkle evenly over the ice cream.

Step 6: Place the second 9 inch cake on top of the cookie crumbs, and press down gently (don’t push too hard, or your wax paper may come undone).

Step 7: Freeze for 2-3 hours, until ice cream can hold it’s shape.

Step 8: Before serving, heat chocolate chips and butter in a saucepan over medium heat, stirring until smooth.

Step 9: Remove wax paper from the cake, then pour chocolate sauce over the top, letting it drip down the sides.

Step 10: Top cake with remaining chocolate chip cookies, and serve immediately.

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We have hundreds of simple and delicious recipes, your family will love. Each recipe is tried and true, so you can be sure your picky eaters will love it too.

Looking for a homemade chocolate chip cookie recipe?

We have a lot of chocolate chip cookie recipes on our blog, but our favorite is definitely our Chocolate Chip Pudding Cookie recipe.

It is so easy to make and the pudding you mix in with it, makes them especially soft and delicious.

Looking for more desserts like this Chocolate Chip Cookie Ice Cream Cake?

• No Churn Birthday Cake Protein Ice Cream
• Reese’s Cookie Ice Cream Pops
• Ice Cream Sunday Trifle
• Butterfingers Ice Cream Bars

Serves: 10

Chocolate Chip Cookie Ice Cream Cake Recipe

Cake lover or not, you will go crazy for this Chocolate Chip Cookie Ice Cream Cake. It is so simple and tastes delicious.

Prep Time 4 hours hrs

Cook Time 40 minutes mins

Total Time 4 hours hrs 40 minutes mins

Print Pin

Ingredients

• 15.25 ounces chocolate cake mix
• ½ gallon chocolate chip cookie dough ice cream
• 13 ounces chewy chocolate chip cookies
• 2 ¼ cups semi sweet chocolate chips
• ¾ cup unsalted butter

Instructions

• Bake cake mix according to package directions for two 9 inch round cakes. Let cool, and remove from pans.
• Remove ice cream from the freezer and let it partially thaw (you don't want it to be melted, but it does need to be spreadable).
• On a freezer-safe plate, place one 9 inch cake. Measure a piece of wax paper, folded in half, to go around the circumference of the cake and secure in place with tape (this will help the cake keep it shape until you're ready to serve). On top of the cake, evenly spread ice cream to the edges, pressing it up against the wax paper.
• Crumble two-thirds of the package of cookies, and sprinkle evenly over the ice cream. Place the second 9 inch cake on top of the cookie crumbs, and press down gently (don't push too hard, or your wax paper may come undone).
• Freeze for 2-3 hours, until ice cream can hold it's shape
• Before serving, heat chocolate chips and butter in a saucepan over medium heat, stirring until smooth. Remove wax paper from the cake, then pour chocolate sauce over the top, letting it drip down the sides. Top cake with remaining chocolate chip cookies, and serve immediately.

Notes

• You could also use a springform pan, to hold the shape while it is freezing.

Nutrition

Calories: 1136 kcal · Carbohydrates: 131 g · Protein: 14 g · Fat: 66 g · Saturated Fat: 35 g · Trans Fat: 1 g · Cholesterol: 106 mg · Sodium: 639 mg · Potassium: 915 mg · Fiber: 8 g · Sugar: 91 g · Vitamin A: 1234 IU · Vitamin C: 1 mg · Calcium: 300 mg · Iron: 7 mg

Equipment

• 9 inch round cake pans
• Mixing Bowl
• Saucepan

Recipe Details

Course: Dessert

Cuisine: American

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