Summer is winding down and I wanted to share this easy, customizable cookie dough ice cream cake before the season ends. I promised myself I wouldn’t post a birthday cake just because it’s my birthday, but timing and plans shifted, so here we are. This cake ended up leaving the house well before my birthday — I often skip a traditional cake anyway — so consider this a flexible celebration dessert you can make anytime.
Start with your favorite cake recipe. For this version I used one and a half times my white cake recipe to get three tall layers. I contemplated making one layer chocolate, but kept things simple with all-white layers for speed. I baked one layer in an 8×2″ pan and two layers in an 8×4″ pan; deeper pans need more bake time, so if you have three 8″ pans you’ll save time by baking each layer separately. After baking, level and chill the layers before assembling.
I prepared an egg-free edible cookie dough the day before and rolled it into small balls, storing them in an airtight container in the back of the fridge. These bite-sized cookie dough balls are addictive and add that specialty-parlor feel to the cake. Below you’ll find the cookie dough recipe and the straightforward assembly instructions.
Three tips will help you achieve a clean, professional-looking ice cream cake:
- Let the ice cream soften for about 15 minutes so it’s easily spreadable but not melted.
- Chill your cake layers before you assemble the cake to prevent melting and sliding.
- Use an acrylic sheet or a simple cylindrical “mold” around the cake to keep the ice cream confined while you layer and press the cake together. I use drafting film cut and taped into a cylinder. The mold helps you get smooth sides for a “naked” or lightly frosted finish without messy spills.
“Mold” for perfect layering
For frosting, use stabilized whipped cream rather than buttercream. Butter-based frostings can crack in the freezer and separate from the ice cream when you slice the cake. Stabilized whipped cream will hold up in the freezer for a few days without splitting. The most reliable stabilization uses gelatin, but powdered sugar adds some stability as well and works fine if the cake will be kept frozen until shortly before serving.
Assembly is quick: place the first chilled cake layer on a board and fit your mold around it. Spoon in half the ice cream and spread it evenly, then tuck in some cookie dough balls. Top with the second layer, press gently, and repeat with the remaining ice cream and cookie dough before adding the final cake layer. Return the cake to the freezer, loosely covered, for about 30 minutes to firm up.
When ready to finish, whip your stabilized cream: chill your mixer bowl, whip the heavy cream to soft peaks, then add powdered sugar and vanilla and whip to firm peaks. Remove the cake from the freezer, take off the mold, and fill any side gaps with whipped cream. Spread whipped cream on top and add decorative accents—extra cookie dough balls, mini chocolate chips, and piped swirls, if you like. The whipped cream can be used sparingly for a “naked” look or more generously to fully frost the cake.
Enjoy this crowd-pleasing dessert — it’s easy to make ahead and keeps well. Remove it from the freezer about 10 minutes before serving so slices cut cleanly.
Cookie Dough Ice Cream Cake
16 servings
20 minutes
20 minutes
Make an ice cream cake worthy of the local ice cream shop! Learn how to layer cake, ice cream, and homemade edible cookie dough for a stunning summer layer cake.
Ingredients
Cake:
- 3 layers of your favorite cake recipe, baked, leveled, and chilled
- 1.5 quart container ice cream (I used chocolate chip)
- 1 batch of edible cookie dough (recipe below)
- 1 batch stabilized whipped cream (recipe below)
Edible Cookie Dough
- 1 stick (8 tbsp) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2/3 cup mini chocolate chips
Stabilized Whipped Cream
- 1 1/2 cups heavy whipping cream
- 4 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the cookie dough: Beat the butter and brown sugar until fluffy. Add the heavy cream, vanilla, flour, and salt, and mix until a dough forms. Stir in the mini chocolate chips. Roll into small balls and store in an airtight container in the refrigerator. Keeps up to 5 days.
Assemble the Cake:
- Place the first chilled cake layer on a cake board and fit your mold around it. Spoon in half the ice cream, spreading evenly, and add some cookie dough balls. Top with the second layer and press down gently. Repeat with the remaining ice cream and cookie dough, then add the final cake layer. Cover loosely with plastic wrap and freeze for about 30 minutes to firm up.
- Make the stabilized whipped cream: Chill your mixer bowl and whisk. Pour in the heavy cream and whip on medium-high until soft peaks form. Add the powdered sugar and vanilla, then whip to firm peaks.
- Remove the cake from the freezer and take off the mold. Use whipped cream to fill any gaps along the sides and cover the top. You can use extra whipped cream for decorative accents or to lightly frost the whole cake.
- Decorate with mini chocolate chips and remaining cookie dough balls as desired.
- Make the cake up to a day ahead and store it in the freezer in a box. Remove about 10 minutes before serving to allow the ice cream to soften for cutting.
Did this recipe inspire you?
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