This ice cream cake is dangerously good. It combines all the very best things in life to create one incredible no bake dessert. That’s right, you don’t even need to turn the oven on for this cake! Layers of chocolate chip cookie dough are filled with creamy vanilla bean ice cream and drizzles of dark chocolate ganache are nestled in between.
The entire cake is frosted with a generous layer of dark chocolate ganache, swirls of chocolate whipped cream and more chocolate chip cookie dough. I generally don’t like to toot my own horn but this ice cream cake really is amazing!
So I love to travel and y’all know I love to visit America. I always feel inspired when visiting bakeries and cafes that bake unique treats onsite. The creativity of others is contagious and always encourages me to get creative in the kitchen.
Even though I have never had the chance to visit, I love the beautiful baked goods that flow out of Crumbs and Doilies bakery in London – the brain child of baker, Cupcake Jemma. And the design of this Cookie Dough Ice Cream Layer Cake was inspired by their gorgeous loaf cakes. I can’t wait to visit their bakery one day.
If you are a cookie dough fan or know someone who is cookie dough obsessed, then this is the recipe for you. While there are a few steps involved, it is fairly easy to put together. It just requires a little extra patience to let it set overnight.
Once you have created your edible chocolate chip cookie dough, you simply roll out the dough using a rolling pin and use a knife to cut out rectangles, just like you would with sugar cookies. Whip up my easy three ingredient vanilla bean ice cream and a pot of dark chocolate ganache and then the layering begins.
Once the cake is completely set, (I recommend freezing overnight) it is time to decorate! Place the frozen cake onto a platter and then drizzle the rest of your dark chocolate all over the top. Pipe on swirls of chocolate cream, and place your left over cookie dough balls on top.
Pop a few extra chocolate chips along the edges and voila – you have one impressive Cookie Dough Ice Cream Layer Cake. I am seriously tempted to stick my spoon back into the freezer and have another slice – so addictive! I’m not the only cookie dough enthusiast out there am I?
Cookie Dough Ice Cream Layer Cake made with chocolate chip cookie dough, creamy vanilla bean ice cream and drizzles of dark chocolate ganache.
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 180 grams (1 cup) brown sugar
- 100 grams (1/2 cup) caster sugar
- 2 teaspoon vanilla extract
- 280 grams (2 cups) plain flour, heat treated*
- 4 tablespoons milk
- 150 grams (1 cup) chocolate chips, plus extra for decorating
Vanilla ice cream
- 2 cups (480ml) thickened or heavy cream
- 1 cup (320 grams) condensed milk
- 1 teaspoon vanilla bean paste (or 2 tsp vanilla extract)
- 1 cup (240ml) thickened cream
- 1 cup (150 grams) good quality dark chocolate
- 1 cup (240ml) thickened cream
- 1 tablespoon cocoa powder
- 2 tablespoons icing or powdered sugar
- Chocolate Chip Cookie Dough
In a large mixing bowl, cream your butter and sugars using an electric mixer until the mixture is pale and creamy. Add vanilla and beat again. Then sift in flour and beat until combined. Add milk, one tablespoon at a time, until a soft dough forms. Then stir in chocolate chips. Divide your cookie dough into four even balls. Place one ball of cookie dough into the fridge – this will be used later to decorate.
- For the remaining three balls, you need to roll each piece of dough out to form a flat rectangle. I found it easiest to do this by placing a sheet of baking paper onto the bench. Form your dough into a rectangular blob using your hands and place it on top of the paper. Then place another piece of baking paper on top of the dough. Use a rolling pin to roll the dough out until it forms a rectangular shape (no need to be perfect at this stage). Once the dough is about half an inch thick, place on a tray and pop into the fridge. We will let it harden slightly before cutting it into the right shape for your baking tin. Repeat for all three balls of cookie dough and place in the fridge.
- Vanilla Bean Ice Cream
In a large mixing bowl, beat cream with an electric mixer until it forms soft peaks. In a separate bowl, add your condensed milk and vanilla and then gently fold in whipped cream. Once combined and smooth, place bowl into the fridge.
- Dark Chocolate Ganache
To make ganache, finely chop dark chocolate and place into a bowl. In a small saucepan, warm cream on a medium-low until it is slightly bubbling but before it is boiling. Pour the cream over the chocolate, cover with plate and leave it for 3-4 minutes. Gently whisk the mixture until it becomes smooth.
To assemble the ice cream cake, you will need to line a small rectangular tin (I used a 24 cm x 15 cm or 9 inch x 5 inch) tin with plastic wrap, ensuring at least two sides overhang. Get your first piece of flattened cookie dough out of the fridge, now it is a bit firm, you should be able to cut out a rectangle shape using a sharp knife. Then pop your first piece of cookie dough into your tin. Next add half of your ice cream mixture (1 and 1/2 cups) on top and spread out evenly. Then drizzle over a thin layer of chocolate ganache.
- You will want to repeat this process, cutting out your second piece of cookie dough, then layering with the rest of the ice cream, more chocolate ganache and finishing with a final layer of cookie dough. Wrap the plastic wrap over the cookie dough. Wrap the entire tin with more plastic wrap to ensure it is completely covered. Pop in the freezer overnight to set. Pop the rest of the chocolate ganache in the fridge to use later.
Grab your last cookie dough ball from the fridge and set aside. To decorate the ice cream cake, you will first need to whip your cream until it forms stiff peaks and then fold in the cocoa powder and icing sugar. Next grab ice cream cake from the freezer and place on a serving platter. It should be easy to remove from the tin and just peel off your plastic wrap.
- Grab your leftover chocolate ganache from the fridge and microwave for 15 seconds at a time, until it becomes nice and loose. Pour it over the top of your cake. Pop the cake into the freezer for five minutes to set. Then spoon your chocolate cream into a piping bag and gently pipe circles over the top of cake. Once your cookie dough has softened a little, roll small balls with your hands and gently place a piece on top of each dollop of cream. If you wish, add a few extra chocolate chips to the sides of your cake and you are done! You can officially DIG IN!
*Heat treated flour: If you prefer not to eat raw flour due to bacteria concerns, you can use heat treated flour. You can buy this as a product online. Or Sally’s Baking Addiction suggests the following method for heat treating flour at home.
- Spread your plain or all purpose flour onto a rimmed baking tray. Use a little more than the recipe calls for in case some clumps or discolours.
- Place in oven that’s preheated to 150 C (300 F). Stir flour occasionally and check every 2 minutes until the flour has reached 74 C (165 F). You can test this using an instant-read thermometer.
- Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal