Chocolate Chip Cookie Dough Ice Cream Cake
Thank you Florida Dairy Farmers for sponsoring this recipe. As usual, all my opinions are 100% mine and I love sharing with you brands/products I use and enjoy in my kitchen.
I realized the other day that I have not made a single ice cream cake this summer. The travesty of this realization was appalling since last year I made my first and best ice cream cakes ever. How could I forget that ice cream cakes were a blast to make?? See this birthday ice cream cake and peanut butter chocolate ice cream cake for proof.
Granted I was preoccupied with the third trimester of pregnancy most of the summer but still that’s no good excuse to miss out on the ice cream cake train. So I rectified that this week and made this chocolate chip cookie dough ice cream cake!!
You know what though?? It took me 4 days to complete the cake and get to the eating of it. Here’s how it went down >> Day 1: bake chocolate chip cake layers, Day 2: assemble cake, Day 3: make whipped cream frosting and frost cake, Day 4: take pictures and enjoy. Ahhh the glories of a new mom life with just 30mins -1 hour nap times. But I can’t complain when now I have an ice cream cake in the freezer for those rough late night meltdowns and snuggles.
Back to what matters to you… you need to make this ice cream cake before the summer is over!!! The cake is a simple white vanilla cake adorned with chocolate chips and I used my favorite chocolate chip cookie dough ice cream to fill in the layers. Topped with a drizzle of chocolate ganache, this cake is perfect for a hot summer day and for upcoming Labor Day festivities!
Let’s eat cake and savor the last of these summer days!
xo

Chocolate Chip Cookie Dough Ice Cream Cake
Ingredients
For Cake Layers:
- 2 cups cake flour, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, at room temperature
- 3 tablespoons vegetable oil
- 3/4 cup granulated sugar
- 3 large egg whites, at room temperature
- 1/2 cups buttermilk
- 1/3 cup mini chocolate chips
For Ice Cream Layers:
- 2 pints chocolate chip cookie dough ice cream
- 1½ cups heavy whipping cream
- ½ cup powdered sugar
- chocolate ganache for drizzling
Instructions
For Cake Layers:
- Preheat the oven to 350 degrees F.
- Coat two 8-inch round baking pans with baking spray, line with parchment paper and spray parchment.
- In a large bowl, whisk together the flour, baking powder and salt.
- In another bowl, beat the butter, oil and sugar until light and fluffy. Add in the egg whites, one at a time until just combined. Reduce the mixer speed to low and beat in the flour and buttermilk, alternatively, starting and ending with the flour. Gently fold in the mini chocolate chips.
- Divide the batter equally into the prepared pans and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for at least 10 minutes before turning out onto a wire cooling rack. Let cake cool completely. You can freeze cake layers before assembling ice cream cake.
For Ice Cream Layer
- A day before serving, assemble the cake. Spray a 9-inch springform pan with cooking spray. Line with parchment. Spray parchment. Line the inside of the pan with plastic wrap, leaving an overhang on all sides. Smooth out the plastic very carefully. Place the prepared pan in the freezer for at least an hour.
- Remove the first pint of ice cream from the freezer and let sit at room temperature for 15-20 minutes. Use a spoon and mix the ice cream until spreadable. Place one cake at the bottom of the springform pan. Top with first pint of ice cream and spread evenly. Transfer to freezer and let firm up for at least an hour. Repeat with the other cake layer and pint of ice cream Wrap cake top with plastic wrap and freeze until firm, at least 3-4 hours but preferably overnight.
- On the day of serving, unmold cake from pan by passing a sharp knife around the edges before loosening the springform pan. Remove plastic wrap and move cake to a cake board or stand. Return to freezer.
- Using an electric mixer, in a medium bowl whip the heavy cream and sugar until stiff peaks form. Do not overbeat until grainy.
- Remove cake from freezer and frost as you would normally with whipped cream. Decorate with sprinkles if desired. Freeze cake for another hour.
- To serve, remove from freezer about 30 minutes before serving. Cut with a sharp knife.
Notes
Cake layer adapted from Sprinkle Bakes
I partnered with the good folks over at Florida Dairy Farmers to promote the great benefits of dairy in our diets. They support the local dairy farmers of Florida and spread the goodness of milk and all the dairy products produced locally. For more information, check out their Dairy Facts page. For more dairy recipe ideas, be sure to follow Florida Dairy Farmers on Facebook, Twitter andPinterest.
Oh wow, Zainab! This ice-cream cake looks so adorable and incredibly delish. Yummylicious.
Thank you Anu!!
Obviously you deserve some kind of mom hero award for making this MAGNIFICENT cake with a newborn!! I am in awe.
Hahha no way man! I am just obsessed with being in the kitchen lol!
Oh I just love this hun. So so beautiful and so much fun!
Thanks boo!
I’ll set aside 4 days if I get to devour cookie dough ice cream cake deliciousness like this! this cake is gorgeous, Z! love!
I am setting aside a week to eat it all 🙂
Way to go, mama! This looks amazing. Looks like it was totally worth the multi-day process
I agree to that!! Lol thanks Lauren!
This is one incredible looking ice cream cake! Well worth the time bring it into fruition.
Thanks Jen!
Yes to savoring summer and eat all the ice cream! And I love how to decorated the outside of this cake with dots of chocolate chips. It’s adorable!
Yes to it all 🙂
Yes! Summer went by entirely too fast for me too. I should have eaten more ice cream cakes for sure! This one is perfection! xo
It was too fast right? It’s not too late to enjoy a slice of this!
This is gorgeous, Z! Ice cream cakes are my favorite! It’s the perfect way to enjoy the last few weeks of summer! Love this, mama! 🙂
Thank you Kelly!!
So glad you posted this! I love it! And so glad you didn’t let summer go by without sharing with us a new ice cream cake!
Thanks Nancy!
This Black and white Ice cream Cake is classy and perfect, BRAVO
Seriously? Cookie dough and ice cream TOGETHER in a CAKE is a real thing that exists in the world? I NEED 3 slices of this goodness! Pinned!
Now that is my kind of ice cream cake! Love the way you decorated it with the chocolate chips, so cute 🙂
Cookie dough, ice cream, AND cake combined?! This is beyond genius. And I need a huge slice, like, now 🙂
You have me laughing — 4 days to make this, huh? I can only imagine trying to pull this off with a newborn! You pulled it off — it’s totally drool worthy! You always make the best ice cream cakes and this is no different — 4 days or not. haha
I have been craving ice cream cake. I’ve never made one, but clearly, I need to get started.
Awww. I’m sure having this tasty ice cream cake around does a help a bit. Remember it’s only temporary! Your beautiful babe will be sleeping more/crying less before you know it!
So glad you corrected the No ice cream cake travesty here on BB! Honestly I was so enamored with all of your other goodies I didn’t even notice, BUT I am LOVING this cake! So thank you for noticing for me! This cake is all sorts of fabulous! Pinned! Cheers to a weekend as fantastic as this cake! 😉
I love ice cream cake, and this one looks incredible!
Four days to make a cake – now that is dedication. Saving to try and make next year.
Looks so great! I would love some 🙂
WHAT THE WHAT!??
1–this cake is the cutest and is insanely pretty
2–COOKIE DOUGH YOU KNOW HOW MUCH I LOVE COOKIE DOUGH EEEEEE!
I know how much you love cookie dough!!
I made the cake layers and they turned out pretty dense, is that how it was supposed to turn out? I followed the directions exactly.
Hi Lexi, I am sorry to hear that your cake turned out dense. Usually, cakes made with cake flour and egg whites are light and fluffy like this recipe. Maybe there was a case of overbeating? that could cause cakes to be dense.
When you are putting the ice cream on the cake layers, do you prep each cake layer in its’ own spring form pan? Or do you just use one pan and build the layers?
Hi Toshia, you use one pan to build all the layers. Thanks!