I crafted a decadent dessert featuring a cookie dough crust, creamy vanilla ice cream studded with mini chocolate chips, and topped it off with chocolate syrup and whipped cream. It’s a delight that’s as fun to make as it is to eat!
Why I’ll Love This Recipe
I adore the contrast between the warm, chewy cookie dough base and the cold, smooth ice cream. The mini chocolate chips add bursts of texture, while the chocolate syrup and whipped cream make each bite feel indulgent and special. It’s the perfect balance of warmth and chill.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 package chocolate chip cookie dough (store-bought or homemade)
1 quart vanilla ice cream, softened
1/2 cup mini chocolate chips
1/4 cup chocolate syrup
1/4 cup whipped cream (for topping)
Directions
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I preheat the oven to 350 °F (175 °C) and line a springform pan with parchment paper.
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I press the cookie dough evenly into the bottom of the pan and bake for 12–15 minutes, until it’s golden brown. Then I let it cool completely.
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Once cooled, I spread the softened vanilla ice cream over the cookie crust, smoothing it out with a spatula.
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I sprinkle mini chocolate chips over the ice cream and freeze the cake for at least 3 hours so it sets firmly.
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Before serving, I drizzle chocolate syrup on top and finish with a dollop of whipped cream.
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I slice and enjoy!
Servings And Timing
This cake yields about 10–12 servings.
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Prep time: ~20 minutes
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Freeze time: Minimum 3 hours
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Total time: Approximately 3¾ hours
Variations
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I can swap the vanilla ice cream for cookie dough or chocolate ice cream for extra flavor.
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I might stir in edible cookie dough bites into the ice cream layer.
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I could top it with chocolate ganache, mini cookie dough balls, or pipe whipped cream rosettes for a festive touch.
Storage/Reheating
I store any leftovers in an airtight container in the freezer for up to a week. When ready to serve, I let it sit at room temperature for 5–10 minutes—just until it’s easy to slice cleanly without melting.
FAQs
1. How Do I Ensure The Ice Cream Stays Scoopable?
I let the ice cream soften for about 30 minutes so it spreads easily without melting completely.
2. Can I Use Homemade Cookie Dough Instead Of Store-Bought?
Yes! Both work well. If using homemade dough, I make sure it’s baked through and safe to eat.
3. What Size Springform Pan Should I Use?
A 9-inch pan works perfectly for this recipe and gives even layers.
4. Can I Prepare This A Day Ahead?
Absolutely! Freezing it overnight helps the layers fully meld and makes slicing much easier.
5. How Do I Slice Neat Pieces?
I run a sharp knife under hot water before slicing and wipe it clean between cuts. Letting the cake sit at room temperature for a few minutes also helps.
Conclusion
This Chocolate Chip Cookie Dough Ice Cream Cake is a showstopper—warm cookie crust, creamy ice cream, and rich toppings all in one dessert. It’s easy to assemble yet feels special. I hope you enjoy creating and indulging in this sweet treat as much as I do!
Print
Chocolate Chip Cookie Dough Ice Cream Cake
- Total Time: 6¼–8¼ hours (low) or 3¼–4¼ hours (high)
- Yield: 6–8 servings
- Diet: Gluten Free
Description
This hearty, comforting soup brings together tender potatoes, savory ground beef, and creamy broth in a slow-cooked bowl of warmth and flavor. Perfect for chilly evenings or a satisfying one-pot meal.
Ingredients
1 lb ground beef
1 large onion, choppeda
2 garlic cloves, minced
4 large potatoes, peeled and diced
3 large carrots, sliced
2 celery stalks, sliced
4 cups chicken or beef broth
1 tsp dried thyme
1 tsp dried parsley
1 tsp paprika
Salt and pepper to taste
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup milk
2 Tbsp cornstarch mixed with 2 Tbsp water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Instructions
- In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat.
- Add chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
- Transfer the beef mixture to the crockpot and add diced potatoes, sliced carrots, and sliced celery.
- Pour in the broth and add thyme, parsley, paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until vegetables are tender.
- Stir in heavy cream, cheddar cheese, and milk. For a thicker soup, mix in the cornstarch slurry.
- Cook on low for another 15–20 minutes until cheese melts and soup becomes creamy.
- Ladle into bowls and garnish with fresh parsley and extra cheddar cheese. Serve with crusty bread if desired.
Notes
- Swap ground beef with ground turkey or sausage for variation.
- Use half-and-half instead of heavy cream for a lighter version.
- Add corn, peas, or bell peppers near the end for extra color and nutrition.
- Add ½ tsp crushed red pepper flakes for a mild kick.
- Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stove, adding a splash of milk or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 430
- Sugar: 6g
- Sodium: 810mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
