Go Back
–+ servings
Cookie Dough Ice Cream Cake
Print

Cookie Dough Ice Cream Cake

Indulge in the ultimate treat with this Cookie Dough Ice Cream Cake! Layers of creamy ice cream, cookie dough chunks, and a decadent chocolate cake base make this an irresistible dessert for any occasion.
Course Dessert
Cuisine American
Keyword cake, cookie dough, ice cream
Prep Time 30 minutes
Cook Time 50 minutes
Chill 3 hours
Total Time 4 hours 20 minutes
Servings 10 servings
Calories 889kcal

Ingredients

Chocolate Cake

  • 15.25 ounces chocolate cake mix 1 box + the ingredients to make the cake

Middle Layer

  • 1½ cup chocolate fudge sauce
  • 1 cup chocolate crunch cereal or candy - such as: Cocoa Pebbles, Buncha Crunch, Optional

Ice Cream Layer

  • 1.5 quarts chocolate chip cookie dough ice cream softened

Frosting

  • 16 ounces whipped topping thawed
  • 1 cup chocolate chip cookie dough pieces
  • ½ cup chocolate chips melted
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  • Prepare the cake mix according to the package directions.
  • Transfer the batter to the prepared springform pan and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before assembling the ice cream cake.
  • Carefully level the cake using a serrated knife. Discard the top of the cake.
  • Spread the fudge sauce over the cake layer.
  • Sprinkle the cereal or candy evenly on top of the fudge sauce. Freeze for 30 minutes.
  • Remove the cake pan from the freezer and spread the ice cream over the fudge layer. Smooth the top with a spatula. Freeze for at least 2 hours, or until firm.
  • Once the cake is completely frozen, carefully remove it from the pan and transfer it to a serving platter.
  • Frost the entire cake with whipped topping.
  • Sprinkle the cookie dough pieces evenly on top.
  • Drizzle the melted chocolate over the top of the ice cream cake.
  • Return the cake to the freezer for 30 minutes to allow the chocolate drizzle to set before serving.

Notes

The cereal will not stay crunchy but does give texture to the middle of the cake.
For easier slicing, let the ice cream cake sit at room temperature for a few minutes before cutting. Warm your knife by placing it with the blade side down into a glass of hot water. Wipe the knife dry before using.
Store any leftovers in the freezer, well-covered, for up to one week.

Nutrition

Serving: 1serving | Calories: 889kcal | Carbohydrates: 130g | Protein: 12g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 778mg | Potassium: 214mg | Fiber: 1g | Sugar: 92g | Calcium: 103mg | Iron: 2mg | Net Carbohydrates: 47g