Chocolate Chip Cookie Dough Ice Cream Cake

I grew up thinking that an ice cream cake was simply ice cream smashed into a cake pan, with hot fudge on top, maybe some nuts, and then you cut out squares of ice cream when the time is ready. It wasn't until after I moved away from home that I learned there is so much more to ice cream cake, and that it's even more delicious then what I was lead to believe growing up. 

This recipe is super easy since you use a boxed cake mix, store bought cookies, and store bought ice cream. Could you make things a million times harder than you need to by making the ice cream, cake, and cookies from scratch? Sure. But all roads lead to Rome, and frankly, if we're going to Rome I want to get there as soon as possible. 

One little tip before we get to the recipe, if you want to eat the leftovers of this another day, store it in your freezer. When you're ready to eat it later, cut off another piece (I had to use a large serrated knife to cut it fresh out of the freezer), and then pop your slice in the microwave for 30 seconds, and it will be perfect! Not completely melted, but just the right consistency for everything that it's enjoyable! 

1 chocolate cake mix
1/2 gallon chocolate chip cookie dough ice cream
1 (13 ounce) bag chewy chocolate chips
3/4 cup unsalted butter
2 cups semi sweet chocolate chips

Pre heat your oven to 350 degrees. Prepare cake mix according to package directions, and then divide between two nine inch cake pans. Bake in the oven for however long your box says, and then cool on a wire rack when done. 

**Tip for baking cakes** I trace the bottom of my cake pans on wax paper, and then cut out the circle and place it on the bottom of my cake pan. I then spray the cake pans with cooking spray, and coat the wax paper in there too. That way when it comes out of the oven, the cakes come out easily, and the wax paper peels off with ease, meaning nothing sticks and there is no mess! 

Once your cakes are cooled, grab a spring form pan (if you don't have one, you can use a freezer safe plate too! Put the first cake into your pan, and then microwave your half gallon of ice cream in 30 second increments so that it's soft enough to scoop out and spread easily. Pour all of your ice cream onto the cake and then spread it out evenly to all the edges. 

Next, grab your bag of cookies, and crumble 2/3 of the package on top of the ice cream layer. Once your cookies are crumbled, top them with the other cake, and then place it in the freezer for 2-3 hours to firm up. 

When you're ready to serve, pour your chocolate chips and butter into a pot on medium heat and stir together until everything is melted and evenly combined. Remove your cake from the freezer, pour the chocolate topping on top, and allow it to drip over the edges. Decorate the top of the cake with the remaining cookies, and then serve immediately! 

1 comment

  1. OMG, It is my boyfriend birthday next week, and this cake is so perfect.
    thank you for sharing