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Chocolate Chip Cookie Ice Cream Cake


Chocolate chip cookies and ice cream are everyone's favorite. Serve them together in an ice cream cake that will please young and old alike.

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Rate this recipe 4.4/5 (67 Votes)


  • 16 cups vanilla ice-cream
  • 4 ounces unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/3 cup caster sugar
  • 1/3 cup light brown sugar, firmly packed
  • 1 egg
  • 1 cup plain flour
  • 3/4 cup self-rising flour
  • 1/2 cup dark chocolate bits
  • 10 dark chocolate Melts



Step 1

Line one cake pan with four layers of plastic wrap, extending plastic wrap 4 inches over side of pan.

Working quickly, spoon ice cream into pan, pressing down firmly and smoothing surface. Fold plastic wrap over ice cream to enclose. Freeze 3 hours or overnight until firm.

Remove ice cream from pan, still wrapped in plastic; place on oven tray. Return to freezer.

Preheat oven to 300°F. Grease both cake pans.

Beat butter, extract and sugars in small bowl with electric mixer until light and fluffy. Add egg; beat until combined. Transfer mixture to large bowl; stir in sifted flours, then chocolate bits.

Divide dough in half; press one half over base of one pan. Press remaining half over base of second pan, leaving a 1/4 to 1/2 inch gap around edge of dough; push chocolate Melts onto top of dough.

Bake cookies about 20 minutes. Stand cookies in pans 20 minutes before turning, top-side up, onto wire racks to cool.

Place plain cookie on cake board; top with ice-cream cake then chocolate-topped cookie. Serve immediately.

Ice-cream cake and cookies can be prepared one day ahead. Store cookies in an airtight container. Use a serrated knife to cut the cake.

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