Description:
This Ice Cream Cookie Cake is the ultimate crowd-pleasing dessert — rich, chewy cookie layers sandwiched with creamy ice cream and topped with smooth frosting and fun decorations. It combines the best of both worlds: a classic chocolate chip cookie and a frozen ice cream cake. Perfect for birthdays, celebrations, or any time you want an impressive yet easy dessert.
Ingredients
For the Cookie Layer:
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips
For the Ice Cream Layer:
1.5 quarts vanilla (or your favorite flavor) ice cream
For the Frosting (Optional):
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Instructions
- Prepare the Cookie Base
Preheat oven to 350°F (175°C).
In a bowl, whisk together flour, baking soda, and salt.
In another large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until combined.
Fold in chocolate chips.
- Bake the Cookie Layers
Divide dough into two equal portions.
Press each portion into two greased 9-inch round cake pans (or bake one thick layer and slice in half later).
Bake for 18–22 minutes or until golden brown.
Let the cookies cool completely. - Add the Ice Cream
Remove ice cream from freezer and let it soften slightly (about 10 minutes).
Place one cookie layer on a serving plate.
Spread softened ice cream evenly over the cookie layer.
Place the second cookie layer on top and gently press down.
Freeze for at least 3–4 hours, or until firm. - Frost and Decorate
Beat butter until creamy.
Gradually add powdered sugar, then heavy cream and vanilla. Beat until smooth.
Pipe frosting around the edges of the cake.
Decorate with sprinkles, chocolate chips, or cookie crumbs if desired.
Serving Tip
Let the cake sit at room temperature for 5–10 minutes before slicing for easier cutting.
Enjoy your homemade Ice Cream Cookie Cake — cool, creamy, and irresistibly delicious!