Chocolate Chip Cookie Ice Cream Cake

This ice cream cake makes a warm day feel fun. It uses big chocolate chip cookies and soft vanilla ice cream. You can make it fast and share it with friends.

why make this recipe

You make this cake when you want a treat that feels like both cookie and ice cream. Kids like it. Grown ups like it. You can use store cookies or try a homemade batch like these bakery style cookies: bakery style cookies recipe.

how to make Chocolate Chip Cookie Ice Cream Cake

You build the cake in a pan. You layer cookie halves, add soft ice cream, then freeze. The cake needs time in the freezer, but the work time is short. For other cake ideas, see a simple chocolate raspberry cake idea here: chocolate raspberry cake.

Ingredients :

• 10-12 large chocolate chip cookies, halved
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup mini chocolate chips
• 2/3 cup heavy whipping cream
• 3/4 cup semi-sweet chocolate chips
  You can also use cookies with cream for a different bite: cookies and cream cookies.

Directions :

1. Allow vanilla ice cream to soften at room temperature.
2. Slice chocolate chip cookies in half and arrange them in a single layer at the bottom of a springform pan to form the crust.
3. Spread softened vanilla ice cream evenly over the cookie layer using an offset spatula.
4. Freeze the cake for 1–2 hours until the ice cream layer is firm.
5. Add another layer of cookie halves on top of the ice cream and press them in gently. Freeze again for at least 4 hours or overnight.
6. To make the fudge sauce, heat heavy cream until hot and stir in semi-sweet chocolate chips until melted and smooth. Refrigerate until ready to use.
7. Remove the outer ring of the springform pan. Decorate the cake by rolling the edge in mini chocolate chips.
8. Slice and serve the cake chilled, drizzled with the fudge sauce.
   You can use a big cookie for the crust if you like; see a giant cookie idea here: giant cookie sandwich idea.

how to serve Chocolate Chip Cookie Ice Cream Cake

Slice the cake with a warm knife for clean pieces. Serve the cake cold on plates. Add a scoop of extra ice cream or a small spoon of the fudge sauce on each slice. Let guests add sprinkles or chopped nuts if they want.

how to store Chocolate Chip Cookie Ice Cream Cake

Keep the cake in the freezer in an airtight container or cover the pan with plastic wrap. If you want to keep the cake soft, wrap it in two layers. The cake will keep well for up to one week.

tips to make Chocolate Chip Cookie Ice Cream Cake

• Use firm cookie halves so the crust holds shape.
• Let ice cream soften but not melt. It should spread like thick cream.
• Press the top cookies gently so they sink a bit into the ice cream.
• Chill the fudge sauce so it is thick and not runny before you pour.
• Use a warm knife and wipe it between cuts for neat slices.

variation (if any)

• Use chocolate or strawberry ice cream instead of vanilla.
• Swap mini chips for chopped nuts or toffee bits.
• Add a thin layer of hot fudge between the ice cream and top cookies for more chocolate.
• Use different cookie types like chai sugar cookies for a new taste: chai sugar cookies.

FAQs

Q: Can I use store bought cookies?
A: Yes. Store cookies work fine and save time.

Q: How long before serving should I take it out?
A: Take it out 5–10 minutes before you cut to make slicing easy.

Q: Can I make this with no-churn ice cream?
A: Yes. Soft no-churn ice cream works well if it softens evenly.

Q: How do I stop freezer burn?
A: Wrap the cake tight in plastic and keep it in an air tight box.

Conclusion

For more ideas like this, you can read a similar Chocolate Chip Cookie Ice Cream Cake recipe on Life Love and Sugar: Chocolate Chip Cookie Ice Cream Cake | Life Love and Sugar. If you like big cookie sandwiches, see this giant cookie ice cream sandwich post for a fun spin: Giant Chocolate Chip Cookie Ice Cream Sandwich – Love to be in ….