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Exactly what it sounds like, this Cookie Dough Ice Cream Cake is our new go-to summer dessert, it’s so delicious! Made with homemade cookie dough chunks, creamy chocolate and vanilla-swirled ice cream, plus a single layer of fudge sauce on top. The crust is a mix of chocolate wafer cookies and salted butter. Together they make for an ice cream cake that’s chocolatey, fudgy, creamy, and a touch salty. It’s everyone’s favorite summertime frozen treat!
Didn’t you just love cookie dough when you were growing up? My memories of eating spoonful after spoonful of my mom’s cookie dough in our kitchen at home in Cleveland are some of my favorites. Anytime my mom would bake cookies – which was very often, she would always make a batch and a half. The idea was that she’d bake the full batch, and then the extra half batch was for snacking on the dough!
We would make the dough, pour cold milk, and have spoonfuls while the cookies baked away in the oven. So yummy, and it really does remind you that being a carefree kid is the best.
And in the summertime? If mom was not baking cookies, we were convincing her to take us to Dairy Queen for blizzards.
My all-time favorite blizzard was their Reese’s peanut butter cup, but my close second was their cookie dough. We were obsessed with both.
We don’t eat much Dairy Queen anymore (we don’t even have one up here). But this cake is even better!
Details
Step 1: Make the cookie dough
This is my favorite dough, it’s egg-free, low-sugar, and yet so yummy. You’ll need oat flour, cashew butter, honey, butter, vanilla, and mini chocolate chips.
Mix everything together all at once in the same bowl. Yep, simply mix and enjoy! Nothing fancy or special about the process.
I adore this cookie dough.
Step 2: make the crust
Blend chocolate wafer cookies with melted butter, then press the cookie crumbs into a springform pan.
Step 3: layer the cake
The first layer is the cookie dough. The second layer is the chocolate and vanilla-swirled ice cream. Then more chunks of cookie dough. Then top with a single layer of chocolate fudge sauce.
Freeze until frozen through, overnight is ideal!
Step 4: make the chocolate ” magic shell”
Melt chocolate and coconut oil together, then pour the mixture over the frozen cake. The shell will harden almost immediately!
And that’s it – slice and eat. Simple, easy, and so darn delicious!
While this is totally no fuss, it is so so good. The crust is sweet and slightly crunchy. And the ice cream layer is just the best. So darn creamy with plenty of chunks of homemade cookie dough. Then there’s that chocolate on top that adds a nice crunchy “crack”
The first layer is the cookie dough, the second layer is the chocolate and vanilla-swirled ice cream. Then more chunks of cookie dough. Then top with a single layer of chocolate fudge sauce.
Freeze until frozen through, overnight is ideal!
Melt chocolate and coconut oil together, then pour the mixture over the frozen cake. The shell will harden almost immediately!
And that’s it – slice and eat. Simple, easy, and so darn delicious!
While this is totally no fuss, it is so so good. The crust is sweet and slightly crunchy. And the ice cream layer is just the best. So darn creamy with plenty of chunks of homemade cookie dough. Then there’s that chocolate on top that adds a nice crunchy crack with every bite.
It’s perfect, and every bite leaves you wanting another. If you put this cake out at your next party, not only will it get eaten, but it will be the first dessert to disappear! It’s always greatly enjoyed!!
Looking for more ice cream cake recipes? Here are a few to try:
Salty Pretzel Banana Pudding Ice Cream Cake
Strawberry Pretzel Ice Cream Cake
Coffee and Fudge Ice Cream Cake
Swirled Berry Ice Cream Butter Cake
Triple Layer Chocolate Fudge Ice Cream Cake
Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake
Lastly, if you make this Cookie Dough Ice Cream Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cookie Dough Ice Cream Cake
Servings: 8
Calories Per Serving: 459 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Cookie Dough
- 2 cups oat flour
- 1/2 cup cashew butter
- 1/4 cup honey
- 3 tablespoons salted butter, at room temperature
- 1 tablespoon vanilla extract
- 1/3 cup mini chocolate chips
Cake
- 1 box (9 ounces) chocolate wafer cookies
- 6 tablespoons salted butter, melted
- 3 pints chocolate vanilla ice cream
- 1/3 cup chocolate fudge sauce
- 12 ounces dark, semi-sweet, or milk chocolate mini chips or chips
- 1 tablespoon coconut oil (optional)
Instructions
- 1. To make the cookie dough. Mix all ingredients except the chocolate chips in a bowl or in a food processor with 1 tablespoon of water. Mix in the chocolate chips.2. To make the cake. Line an 8-inch springform pan with parchment paper.3. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Remove 1/4 cup of the crumbs and set aside. Press the remaining crumbs into the bottom of the prepared pan and about a 1/2-inch up the sides. Be sure to pack it in tightly. Freeze 10 minutes4. Roll half of the cookie dough into small 1/2-inch balls. Press the remaining cookie dough into the bottom of the frozen crust. Spread the ice cream over the cookie dough in an even layer. Push the cookie dough balls into the ice cream. 5. Pour over the fudge and cover with chocolate cookie crumbs. Cover and freeze for 4 hours or preferably overnight.6. In a microwave-safe bowl, melt together the chocolate and coconut oil. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate over the cake. Freeze until firm.7. Remove the cake from the freezer 5 minutes before slicing, slice and serve immediately.
Notes
*Remove the ice cream 10 minutes before using to allow it to soften slightly.
*If you do not have a food processor just add the cookies to a large ziplock bag and use a rolling pin to smash the cookies into crumbs. Or simply crush them by stepping all over the bag!
Can’t wait to make this! It’s there a substitute for the coconut oil? My son is allergic to coconuts. I’ll also try Sunbutter instead of the cashew butter. Thanks!’
Hi Dara,
You could use butter or another neutral oil:) Please let me know if you have any other questions, I hope you love this recipe! xT
Hi! My niece is wanting a cookie dough ice cream cake for her birthday. This recipe looks perfect, but she’s also wanting a red velvet cake layer in between could I cook that separately and add it on the top before putting the last fudge shell on? Or would it not harden if I did? Thanks in advance with help with this! 🙂
Hi Taylor,
So sorry, I honestly have no idea, I have never tested that, my guess is it won’t work just because you need the coldness from the ice cream to make that fudge shell:) Let me know if you give this recipe a try, I hope you love it! xx
I have a 9″ springform pan. Is there a good conversion for this lusciousness?
Hi Elizabeth,
You should be just fine to follow the recipe using the 9 inch pan:) Let me know if you have any other questions, I hope you love this recipe! xT
Do you think I can make this without the fudge sauce layer?
Hi Kate,
Sure, I don’t see why not:) Let me know if you give this recipe a try, I hope you love it! xT
Why is the calorie count on this so incorrect? It’s closer to 1100 calories per serving.
Hi Mia,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Trying to make this tonight! But I don’t have any oat flour, can almond flour be a substitute??
Hi Casey,
Sure, almond flour would work for you! Let me know how this recipe turns out, I hope you love it! xx
I definitely need to make this. Sounds delicious and looks amazing!
Thanks so much Josh!! I hope you love this recipe! xx
Thank you so much for this recipe. I will be making it for Father’s Day and I can’t wait!
If I need to make it nut free what is the best replacement for the cashew butter? Thank you! I love your recipes!
Hi Darla,
I would use sunflower butter, that will work well for you! Please let me know if I can help in any other way, I hope you love this recipe! xx
Thanks so much Jen!! I hope it’s a hit! xx
The wafer cookies you linked aren’t cookies, they’re just disks of pure cacao, which would probably be really bitter. What kind of chocolate cookies would you recommend?
Hi Lindsay,
You can use Oreos without the cream in the middle, Dewey’s seems to be a popular brand, you could also use chocolate sweet thins from Simple Mills…really whatever your local grocery store has to offer will work here:) Please let me know if you have any other questions! xx
Lindsay, it looks like she used Nabisco famous chocolate wafers. I’ve used them before for pie crusts and other things, and that’s what I’m assuming they are. They’re very similar to the cookie part of an Oreo, which I guess is bc they’re both made by Nabisco. Doing a quick search bc i was going to link them for you, it looks like they’ve been discontinued, but the website I looked at recommends Goya Maria cookies, Dewey’s hot cocoa cookies and Oreo thins/Oreos with the cream scraped off. Hope this helps!
30 days or 30 minutes?
30 minutes:)
What brand of chocolate bar do you use?
Hi Muriel,
I like to use Chocolove! Let me know if you have any other questions:) xT
Can you use regular peanut butter and regular flour?
Hi Brandi,
Yes, you could use peanut butter, but you can’t use regular flour here since it’s not getting baked:) Please let me know if I can help in any other way, I hope you love this recipe! xT
You rock?
30 DAYS to prepare?????????????????????????????????? 🙂
Hi Lynetta,
That was a typo, it’s 30 minutes:) Happy Friday! xx
Christie Chocolate wafers have been discontinued and I’m not aware of any other brand on the market. What did you use or can you use instead?
I just did a search for chocolate wafer cookies at on our local grocery store app and they didn’t have anything. Maybe chocolate teddy grahams would work well?
Hi Christy,
I would just use Oreos and scrape out the insides:) Please let me know if you have any other questions! xT
Hi Kathy,
The ones that I used are linked in the ingredient list, but you could also use whatever your grocery store carries or Oreos just scrape out the insides:) Please let me know if you have any other questions! xx
Thanks. Unfortunately every time I click on the link an ad pops up and I can only get rid of it by closing the recipe so I’ve actually never seen the type of wafers you use 🙂 It’s happened several times.
This sounds AMAZING.
Can i use anything instead of the cashew butter as one of family can’t have nuts
Thanks so much Louise!! You could use sunflower butter, that would work well for you:) Please let me know if you have any other questions! xx