No-Bake Cookie Dough Ice Cream Cake
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No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough – it’s a giant-sized childhood favorite comes to life!
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No-Bake Cookie Dough Ice Cream Cake is a dessert lover’s dream!
Imagine taking everything you love about chocolate, cookie dough, ice cream sandwiches, and cake and turning it all into this mashed-up No-Bake Cookie Dough Ice Cream Cake masterpiece every summer birthday party deserves.
You’d have a recipe like this one – a recipe that will be requested from everybody from the youngest to the oldest. Because honestly…who doesn’t love a big slice of ice cream cake on a hot day?
When you add cookie dough to the mix, things get a little crazy. Everyone remembers sneaking bites from the bowl of cookie dough as a kid (and some of us still do it as adults) and never thinking twice about it.
Some genius somewhere one day decided that edible cookie dough (meaning egg-free and totally safe to eat) needed to be a thing – and now here we are, using it as layers in a cake. If you’ve never tried edible cookie dough on its own, I highly recommend it!
By the way, hi! I’m Erica from The Crumby Kitchen and I’m a new contributor here on TSRI. You’ll see me right here once a month, sharing some of my favorite party-style recipes, everything from desserts to main dishes! I’m excited to show off my stuff, and I hope you’ll stop by my blog later on for even more delicious recipes.
If you’re not a fan of chocolate ice cream, you’re missing out. But the good news is…well, this is your cake! You can substitute absolutely any ice cream or frozen yogurt flavor you want!
My favorite options include plain old vanilla ice cream, coffee ice cream, dulce de leche ice cream, or butter pecan ice cream.
Helpful Tips to make No-Bake Cookie Dough Ice Cream Cake:
- The edible cookie dough layers are egg-free, but to avoid any possibility of E. Coli contamination, toast your flour before using it in the recipe. Spread your flour on a baking sheet or Silpat and bake for 5 minutes at 350° F. Let cool completely, then use as directed. You can also microwave the flour instead – just make sure it comes to 165° F before using it.
- Set aside about 1 cup of the cookie dough before making your layers to use as garnish! The cute little cookie dough balls on top of the cake are quick and easy to roll while the ice cream sets. Place the balls on a parchment-lined plate and chill, then garnish your cake with them before serving.
- A springform pan makes creating this cake a breeze. It holds its shape while you press in the soft ice cream, freezes into a perfect round, then releases it all with no fuss. Line the pan generously with plastic wrap before molding your first layer of cookie dough to make removal even easier.
- Soften your ice cream before attempting to layer it in the pan. It’s much easier to handle and you won’t get your hands nearly as dirty.
- Press your top layer of cookie dough in a separate cake pan (the same size as your springform.) The cookie dough is very soft when it’s fresh, and will be difficult to press into the softened ice cream. Freeze them separately, then layer the hardened cookie dough over the ice cream layer before decorating.
- Run the knife under a steady stream of hot water until the blade is warm, then slice up your cake, reheating the blade between slices. It goes in and out like buttah.
- Use this easy Chocolate ganache
- Use this easy Chocolate Whipped Cream
What you will need to make No-Bake Cookie Dough Ice Cream Cake:
- Springform Pan – The best pan for this cake! It keeps everything together in the freezer, and you won’t have to struggle to remove the cake from it since the sides pop right off!
- KitchenAid Mixer – A good stand mixer makes softening ice cream so easy! Pull your ice cream from the freezer 15 minutes before you use it, then pop it in the mixer, turn it on, and watch it soften without turning to liquid. The end result is a perfect ice cream cake that doesn’t taste gummy or freezer-burnt.
- Piping Bags & Decorating Tips – Add a little extra fancy touch to your cakes & desserts! Zipper bags are fine, but fancy swirls and swags are very easy and possible with the right bags & tips at your disposal.
- Sharp Knife – The only way to cut through frozen edible cookie dough and ice cream without making a huge mess.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite no-bake recipes:
No-Bake Summer Berry Icebox Cake
sNo Bake Strawberry Icebox Cake + Video
Lemon cloud No-Bake Icebox Cake
Peanut Butter Caramel No-Bake Icebox Cake
Cherry Chocolate Chip Brownie Icebox Cheesecake
No-Bake Cookie Dough Ice Cream Cake
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 3 cups all purpose flour
- 1 pinch kosher salt
- 1 can sweetened condensed milk, (14 ounces)
- 3 cups mini chocolate chips, plus extra for garnish
- 1/2 gallon chocolate ice cream, slightly softened
- Chocolate ganache, for drizzling
- Chocolate whipped cream, for piping
Instructions
- LINE: the pans. Line an 8 inch springform pan and an 8 inch cake pan with plastic wrap, letting it hang over the sides to use as handles.
- CREAM: the dough base. In a stand mixer, beat ¾ cup softened butter and 1 cup packed brown sugar on high for 3 minutes until fluffy. Add 2 teaspoons pure vanilla extract and mix to combine.
- WHISK: the dry ingredients. In a separate bowl, whisk 3 cups all purpose flour with a pinch of kosher salt.
- MIX: the dough. Add half of the flour mixture to the butter mixture and mix well. Add the entire 14 ounce can sweetened condensed milk and mix until smooth. Add the remaining flour mixture and mix again. FOLD in 3 cups mini chocolate chips.
- DIVIDE: the dough. Reserve 1 cup of cookie dough. Divide the remaining dough evenly between the two lined pans and press into flat, even layers.
- WHIP: the ice cream. Add the slightly softened ½ gallon chocolate ice cream to the clean mixing bowl. Beat on medium low until smooth and spreadable. Spread the ice cream into the springform pan over the dough layer and smooth the top.
- FREEZE: both pans, covered, for 4 to 6 hours or until the ice cream is firm.
- ROLL: cookie dough balls. Pinch small pieces of the reserved dough and roll into mini balls. Chill on a parchment lined plate until assembly.
- ASSEMBLE: the cake. Remove both layers from the freezer. Lift the ice cream layer out of the springform pan using the plastic wrap. Place on a serving board. Unwrap the second cookie dough layer and place it on top of the ice cream.
- DECORATE: with warm chocolate ganache, letting it drip down the sides. Pipe chocolate whipped cream rosettes around the top edge. Sprinkle with extra mini chocolate chips and pile the cookie dough balls in the center.
- SLICE: cleanly by running a sharp knife under hot water between cuts.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This is so amazing! We have it at least 4 to 5 times a year. So easy to make and divine!
Hi Donna Elick,
This sounds amazing! I’m not usually a big chocolate ice cream fan, but I think I would make an exception here. Have you tried it with different flavors of ice cream?
Many thanks,
Theresa