Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ice Cream Cake decorated with Edible Cookie Dough and Mini Chipper Cookies

Cookie Dough Ice Cream Cake (No-Churn Scratch Recipe)


  • Author: foodworthfeed
  • Prep Time: 45 Minutes
  • Chilling & Freezing Time: 4 Hours 30 Minutes or Overnight
  • Cook Time: 45 Minutes
  • Total Time: 6 Hours
  • Yield: 1, 8 or 9 inch (20 - 23 centimeter) Ice Cream Cake; 8 - 12 Servings
  • Diet: Vegetarian

Description

This festive Cookie Dough Ice Cream Cake recipe features No-Churn Vanilla Cookie Dough Ice Cream, Chocolate Chip Cookie Crust, a Brown Sugar Cookie Crumble, a gooey Chocolate Ganache center and Whipped Cream Frosting! It’s the perfect celebratory dessert!  


Ingredients

Brown Sugar Cookies (Divided for Chocolate Chip Cookie Crust, Brown Sugar Cookie Crumble & Mini Chippers)

  • 226 grams (1 Cup) unsalted butter, room-temperature
  • 100 grams (1/2 Cup lightly packed) light brown sugar
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon fine, sea or kosher salt
  • 260 grams (2 Cups) all-purpose flour
  • 43 grams (1/4 Cup) mini chocolate chips

Edible Chocolate Chip Cookie Dough

  • 226 grams (1 Cup) unsalted butter, room-temperature
  • 100 grams (1/2 Cup lightly packed) brown sugar
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon fine, sea or kosher salt
  • 260 grams (2 Cups) all-purpose flour, baked at 350 degrees Fahrenheit (180 degrees celsius) for 5 minutes, cooled (See Edible Cookie Dough text above)
  • 43 grams (1/4 Cup) mini chocolate chips

Chocolate Chip Cookie Crust

  • Brown Sugar Cookies
  • 2 Tablespoons unsalted butter, melted and cooled
  • About 30 grams (3 Tablespoonsmini chocolate chips

No Churn Vanilla Cookie Dough Ice Cream

  • 396 grams (1, 14 ounce can) sweetened condensed milk, divided in half portions of 198 grams (7 ounces)
  • Half of a split vanilla bean OR 1 Tablespoon of vanilla bean paste OR vanilla bean extract, divided in half portions of 1/4 of a split vanilla bean or 1/2 Tablespoon
  • 946 milliliters (4 cups) heavy cream, very cold, divided in half portions of 473 milliliters (2 Cups)
  • Edible Chocolate Chip Cookie Dough Recipe, divided in thirds (one third of the Edible Cookie Dough will be reserved for decorating)

Chocolate Ganache

  • 173 grams (1 Cup) mini chocolate chips
  • 118 milliliters (1/2 Cup) heavy cream, heated to simmer
  • 2 Tablespoons light or dark corn syrup

Whipped Cream Frosting

  • 591 milliliters (2 1/2 Cups) heavy cream, very cold
  • 12 Tablespoons powdered sugar, as desired for sweetness
  • 1 teaspoon vanilla extract

Special Equipment

For more information, see the Tools of the Trade text above. 

  • 2023 centimeter (8 or 9 inch) pastry ring OR a 20 – 23 centimeter (8 or 9 inch) springform pan
  • About 76 centimeters (30 inches) length of 10 Centimeter (4 inch) wide acetate, for a cake collar
  • 25 centimeter (10 inch) cardboard cake circle OR build directly on a  large serving platter
  • Stand mixer with paddle and whisk attachment
  • Piping bag & Pastry Tip of choice, we used open star pastry tip #828

 

 


Instructions

Brown Sugar Cookies (For Chocolate Chip Cookie Crust, Brown Sugar Cookie Crumble & Mini Chippers)

  1. Gather, measure and prepare the Brown Sugar Cookie ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for 3 – 4 minutes or until pale and fluffy. 
  3. Add salt and vanilla. Mix to combine. 
  4. Add flour and mix on lowest speed until just combined. Dough will be dry and crumbly, do not over-mix. If necessary, fold in remaining crumbs of flour at the bottom of the bowl with a rubber spatula. Gently press the dough together. 
  5. Divide the dough, leaving about one fourth of the dough in the mixer. Transfer the other three-fourths of the dough to a work surface lined in plastic wrap. This dough will be used for the Brown Sugar Cookies. Shape the dough into a log about 2 1/2 inches (6 centimeters) in diameter. Wrap tightly in the plastic wrap and chill in the refrigerator.
  6. Arrange two racks in top and bottom thirds of the oven. Preheat the oven to 350 degrees Fahrenheit (180 degrees celsius). 
  7. Meanwhile, add 1/4 Cup (43 grams) of the mini chocolate chips to the remaining dough in the stand mixer. Mix briefly to combine. This dough will be used for the Mini Chipper Cookies. Transfer the small portion of dough to a work surface lined with plastic wrap. Shape the dough into a log about 1 inch (2 1/2 centimeters) in diameter. Wrap tightly in plastic wrap and chill in the refrigerator. 
  8. While the dough is chilling, prepare two sheet trays with silicone baking mats or parchment paper.
  9. For the Brown Sugar Cookies: Once the larger Brown Sugar Cookie Dough has chilled completely, after about 30 minutes, remove from the refrigerator. Slice the cookies in about 1/3 inch (1 centimeter) disks. Arrange the disks on the prepared sheet pans. Bake the Brown Sugar Cookies, turning once until edges are crisp and golden browned, about 18 – 25 minutes. Since these cookies will be crumbled for the crust and crumb filling, it is preferable to slightly over-bake the cookies.
  10. Once baked, transfer the Brown Sugar Cookies to a cooling rack to cool completely. These Brown Sugar Cookies (and the remaining mini chocolate chips) will be used for the  Chocolate Chip Cookie Crust Brown Sugar Cookie Crumble. Further Instructions will follow below. 
  11. For the Mini Chipper Cookies: Remove the smaller portion of dough from the refrigerator. Slice the cookies in 1/4 inch (scant centimeter) slices and arrange on a prepared sheet pan. (We used the same parchment-lined pan from the previous batch of cookies.) Bake the Mini Chipper Cookies , turning once until edges are just beginning to brown, about 8 – 12 minutes. These cookies will be used as decorating the ice cream cake and should not be over-baked, as in the previous batch. 
  12. Once baked, transfer the Mini Chipper Cookies to a cooling rack to cool completely. Set aside until ready to decorate the ice cream cake, in the final steps of this recipe. 

Edible Chocolate Chip Cookie Dough

  1. Gather, measure and prepare the Edible Chocolate Chip Cookie Dough ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed for 3 – 4 minutes or until pale and fluffy. 
  3. Add salt and vanilla. Mix to combine. 
  4. Add flour and mix on lowest speed until just combined. Dough will be dry and crumbly, do not over-mix. Add mini chocolate chips and mix just until combined. If necessary, fold in remaining crumbs of flour at the bottom of the bowl with a rubber spatula. Gently press the dough together. 
  5. Transfer the dough to a work surface lined in plastic wrap. Press dough into a rectangle about 1/2 inch (1 centimeter) thick. Wrap tightly in plastic wrap and chill in the refrigerator.
  6. Once chilled completely, after about 15 – 20 minutes, cut the dough into about 1/2 inch (1 centimeter) cubes. If desired, roll each piece in balls between your hands. 
  7. Divide the pieces of dough into thirds. One third will be used in each separate  batch of No Churn Vanilla Cookie Dough Ice Cream and the final third of Edible Cookie Dough will be used, as desired, for decoration. Keep dough chilled in the refrigerator until ready to be used. Further instructions will follow. 

Chocolate Chip Cookie Dough Crust

  1. In this stage of the recipe, we will begin to assemble the Cookie Dough Ice Cream Cake. On a cardboard cake circle or serving platter, arrange an 8 or 9 inch pastry ring (or springform pan). Insert the acetate cake collar.
  2. Gather, measure and prepare the Chocolate Chip Cookie Dough Crust ingredients as listed.
  3. In a food processor fitted with the blade attachment, by hand, or with a rolling pin, crush the Brown Sugar Cookies to a coarse crumb. Reserve about one third of the crumbs and set aside for the Brown Sugar Cookie Crumble. 
  4. In a medium mixing bowl, combine the remaining two thirds of Brown Sugar Cookie Crumbs with Mini Chocolate Chips and melted butter. Toss to combine. Transfer the cookie crumb mixture to the pastry ring (or springform pan). Using your fingers or the flat bottom of a glass or measuring cup, press the crumbs down into a a flat disk that evenly covers the entire base of the pastry ring or pan. 
  5. Transfer the Chocolate Chip Cookie Crust to the freezer while the first batch of No-Churn Vanilla Cookie Dough Ice Cream is prepared. Do not remove the pastry ring or acetate collar until the Cookie Dough Ice Cream Cake has been assembled, fully frozen and is ready to frost. 

No Churn Vanilla Cookie Dough Ice Cream (Batch 1 of 2)

  1. Gather, measure and prepare the No Churn Vanilla Cookie Dough Ice Cream ingredients as listed. (This portion of the recipe describes making one batch of No Churn Vanilla Cookie Dough Ice Cream. This recipe will require two batches for each ice cream layer of this cake. For the best results, we recommend making each batch separately, as instructed.)
  2. First, combine the sweetened condensed milk with vanilla bean, paste or extract. Stir to combine and divide in half, equally. Use one half of this sweetened condensed milk mixture for each individual batch of No Churn Vanilla Cookie Dough Ice Cream. Chill each half in the refrigerator until ready to use. 
  3. In a stand mixer fitted with the whisk attachment, add 473 milliliters (2 Cups) of heavy cream. Begin whipping on slow speed and gradually increase the speed to medium high until soft peaks form. 
  4. Add in one half of the sweetened condensed milk mixture and whip until stiff peaks form.
  5. Fold in one third of the reserved Edible Cookie Dough.
  6. Briefly remove the Chocolate Chip Cookie Dough Crust from the freezer and evenly layer the first batch of No Churn Vanilla Cookie Dough Ice Cream into the pastry ring or pan. 
  7. Return the ice cream cake to the freezer and allow to freeze for at least 1 – 2 hours before adding additional layers. Meanwhile, prepare the Brown Sugar Cookie Crumble. 

Brown Sugar Cookie Crumble

  1. For this portion of the recipe, use the reserved Brown Sugar Cookie crumbs from Step 2 of the Chocolate Chip Cookie Dough Crust.
  2. Arrange the Brown Sugar Cookie crumbs on a sheet pan lined with parchment paper. 
  3. In an oven preheated to 350 degrees Fahrenheit (180 degrees celsius), bake the Brown Sugar Cookie Crumbs for 5 – 7 minutes or until crispy.
  4. Allow the Brown Sugar Cookie Crumble to cool completely. Once cooled, layer the Brown Sugar Cookie Crumble over the first frozen layer of No Churn Vanilla Cookie Dough Ice Cream. We like to create a shallow well with the Brown Sugar Cookie Crumble that will hold the Chocolate Ganache neatly. To do this, use your fingers or the flat Botton of a glass or measuring cup to press the Brown sugar Cookie crumble slightly higher along the edges of the pastry ring or springform pan. 
  5. Return the ice cream cake to the freezer to cool while preparing the Chocolate Ganache. 

Chocolate Ganache

  1. Gather, measure and prepare the Chocolate Ganache ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible. 
  2. In a medium mixing bowl, combine chocolate chips, heated cream and corn syrup. Allow to sit for 1 – 2 minutes to melt the chocolate. Whisk to combine until smooth. Allow to cool slightly.
  3. Once cooled, pour the chocolate ganache into the center of the cake. If desired, reserve a small amount of ganache for decorating the finished cake. 
  4. Return the ice cream cake to the freezer to cool while preparing the second batch of No Churn Vanilla Cookie Dough Ice Cream.

No Churn Vanilla Cookie Dough Ice Cream (Batch 2 of 2)

  1. Gather, measure and prepare the No Churn Vanilla Cookie Dough Ice Cream ingredients as listed. 
  2. In a stand mixer fitted with the whisk attachment, add 473 milliliters (2 Cups) of heavy cream. Begin whipping on slow speed and gradually increase the speed to medium high until soft peaks form. 
  3. Add in the remaining half of the sweetened condensed milk mixture and whip until stiff peaks form.
  4. Fold in one third of the reserved Edible Cookie Dough.
  5. Briefly remove the Chocolate Chip Cookie Dough Crust from the freezer and evenly layer the final batch of No Churn Vanilla Cookie Dough Ice Cream into the pastry ring or pan. 
  6. Return the ice cream cake to the freezer and allow to freeze for at least 1 – 2 hours or overnight before frosting with whipped cream. 

Whipped Cream Frosting

  1. Once the Cookie Dough Ice Cream Cake is completely frozen and ready to be frosted with whipped cream, gather, measure and prepare the Whipped Cream Frosting ingredients as listed. 
  2. In a stand mixer fitted with the whisk attachment, add the heavy cream. Begin whipping on slow speed and gradually increase the speed to medium high until soft peaks form. 
  3. Add powdered sugar and vanilla. Continue Whipping until stiff peaks form. Keep Whipped Cream Frosting very cold in the refrigerator until ready to use. 

Frosting, Decorating and Serving the Cookie Dough Ice Cream Cake

  1. Once the cake is completely frozen and the Whipped Cream Frosting has been prepared, remove the Cookie Dough Ice Cream Cake from the freezer. If using the cardboard cake circle, place the cake to a serving platter or cake stand. If at any stage of this process the ice cream cake begins to soften, return it to the freezer to firm up before proceeding. 
  2. Gently remove the pastry ring from the cake. If needed, use your hands to gently warm the sides of the pastry ring until it is easily removed. Carefully, remove the acetate collar and discard.
  3. With a small offset spatula, or the back of a spoon, frost the top and side of the cake with the whipped cream frosting. Frost as desired. To decorate the Cookie Dough Ice Cream Cake as pictured, transfer the remains Whipped Cream Frosting to a pastry bag fitted with a large, open star pastry tip. Pipe a classic shell border along the base of the cake. On top, pipe rosettes along the perimeter of the cake. Pipe a large rosette of Whipped Cream Frosting in the center of the cake. 
  4. Decorate with reserved Edible Chocolate Chip Cookie Dough, Mini Chipper Cookies and reserved Chocolate Ganache, if using. (We did not use any reserved ganache, as photographed). 
  5. Return the Cookie Dough Ice Cream Cake for 20 – 30 minutes or up to 2 – 3 days before serving.
  6. Once ready to serve, allow the cake to temper at room-temperature for 5 – 15 minutes. Cut slices of the cake with a hot, sharp knife. Serve and enjoy the Cookie Dough Ice Cream Cake and lots of smiles! 

 

 

  • Category: Dessert, Ice Cream
  • Method: Baked, Whipped & Frozen
  • Cuisine: American

Keywords: Cookie Dough Ice Cream Cake, Homemade Ice Cream Cake, Ice Cream Cake from Scratch, No Churn Cookie Dough Ice Cream, Ice Cream Cake Copycat Recipe