Chocolate Chip Cookie Dough Ice Cream Cake
A deliciously easy summer dessert made with cookie dough, a crunchy crust, and no ice cream churning required.
Servings 8 servings
Calories 290kcal
Ingredients
For the crust
- 1.5 cups crushed chocolate chip cookies or graham crackers Classic chocolate chip cookies give a double-cookie hit, while graham crackers add sweetness.
- 0.25 cups butter, melted Helps bind the crust together.
For the cookie dough layer
- 0.5 cups butter, softened Should be nice and fluffy.
- 0.33 cups brown sugar Light or dark both work.
- 0.25 cups granulated sugar Balances out the brown sugar.
- 2 tbsp milk Whole milk is preferred for texture.
- 1 tsp vanilla extract Provides a fresh bakery flavor.
- optional mini chocolate chips Add for extra decadence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, stir together your crushed cookies (or graham crackers) with melted butter until every crumb looks glossy.
- Press the mixture firmly into the bottom of a greased cake pan.
- Bake the crust in the oven for about 8-10 minutes.
Making the cookie dough layer
- Using a hand or stand mixer, cream the softened butter, brown sugar, and granulated sugar until super light and fluffy.
- Add in the milk and vanilla extract, mixing until smooth.
- Spread the cookie dough onto your cooled crust.
- Slip the pan into the freezer for at least 3 hours (overnight is even better).
Serving
- When ready to serve, let the cake sit at room temperature for a couple of minutes for easy slicing.
- Slice and serve, optionally topping with mini cookies or chocolate syrup.
Notes
Use high-quality butter for extra flavor. Chill every layer for easier assembly and crispy crust. A springform pan makes for easier removal.
