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{Cookie Dough} Ice Cream Cake

{Cookie Dough} Ice Cream Cake

Delicious layers of cookie dough ice cream and rich, dark, chocolate cake. Topped with creamy Cool Whip and a chocolate ganache drizzle...and more cookie dough...you can never have too much cookie dough.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 25 People
Calories 482kcal
Author Nicole Crocker


For the Chocolate Cake:

  • 1 3/4 Cups All-purpose flour
  • 2 Cups Sugar
  • 3/4 Cup Unsweetened cocoa
  • 1 Tablesoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 Cup Buttermilk
  • 1 Cup Strong brewed coffee
  • 1/2 Cup Canola oil
  • 3 1/2 teaspoon Vanilla
  • 2 Large eggs

For the Eggless Cookie Dough:

  • 1 1/4 Cups All purpose flour
  • 1/2 teaspoon Salt
  • 1 Stick Unsalted butter
  • 2/3 Cup Sugar
  • 2/3 Cup Packed light brown sugar
  • 1/2 teaspoon vanilla
  • 2-3 Tablespoons Milk
  • 1/2 Cup Mini chocolate chips

For cookie dough ice cream layer:

  • 2 Quarts Cookie Dough Ice Cream I used Friendly's cookie dough extreme sundae ,I used Friendly's cookie dough extreme sundae

For cookie crumb layer:

  • Approximately 15 oreos ,ground into crumbs in a blender

For topping:

  • 1 ,16 ounce container Cool whip ,softened so it's spreadable

For ganache:

  • 1/2 Cup Heavy cream
  • 6 ounces Semisweet chocolate chips **Or you could use chocolate syrup instead of ganache as a substitute


For the cake:

  • Preheat oven to 325 Degrees F. Line bottom of a 10 inch springform pan with wax or parchment paper, grease and flour bottom and sides of pan and set aside.
  • In a large mixing bowl combine all dry ingredients.
  • Using a whisk mix until all dry ingredients are well combined.
  • Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
  • Pour batter into prepared springform pan. Place on middle rack of oven and bake for 35-40 minutes or until cake is cooked through and a toothpick inserted comes out clean.
  • Remove and cool completely. Then remove cake from pan and peel off wax paper from bottom of cake and place cake on a 10 inch cake board.

For the cookie dough:

  • Cream the butter and sugars until light and fluffy. Add the flour and salt and mix until incorporated. Mix in the milk and vanilla and chocolate chips. Cover bowl with plastic wrap and set aside until ready to use. Store in fridge if you're making it ahead.

For the ganache:

  • Heat cream in a small sauce pan over medium heat. As soon as you see steam rising, add chocolate chips and distribute so all are covered with cream. Remove from heat and let sit for one minute. Then stir with a whisk until chocolate is smooth. Set aside to cool.

Put cake together:

  • Using a cake level or knife cut cake in half horizontally so you have two cake layers.
  • Line sides of your cleaned spring form pan. (The same one you baked cake in) with wax paper. You want the wax paper to stick out above the pans top edge by about one to two inches. (Once cake is put together it will be higher than the edge of the pan and you will need the wax paper there to hold it together while freezing.) Place first cake layer on the cake board and put into the bottom of the springform pan. Sprinkle with half of the oreo crumbs and then top with one container of softened ice cream. Smooth to level. Place next cake layer on top and repeat with crumbs and ice cream. Place in freezer and chill overnight.
  • Before serving, remove cake from pan and lift cake board and cake and place on serving dish.
  • Ice cake with cool whip topping. (I place some of the topping in a pastry bag fitted with tip to decorate top edge of the cake.
  • Using a mellon baller, or mini ice cream scoop, scoop out chunks of cookie dough and place on top of cake.
  • Use your hand to carefully press mini chocolate chips around bottom edge of cake.
  • Drizzle top with ganache and serve.
  • You can also place cake in freezer at this point until ready to serve.
  • **Let cake sit out fro 10-15 minutes to soften a bit before cutting.


Serving: 1Slice | Calories: 482kcal | Carbohydrates: 65g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 235mg | Potassium: 296mg | Fiber: 2g | Sugar: 49g | Vitamin A: 550IU | Vitamin C: 0.5mg | Calcium: 141mg | Iron: 1.7mg