This post may contain affiliate links. Please read my disclosure.
If you love cookie dough, ice cream and chocolate cake, why not just combine them with this homemade cookie dough ice cream cake. After just one bite, you'll wonder where this has been all of your life.
Hey it's our 3rd anniversary! I know the traditional gift is something leather related, but how about some dessert instead with this cookie dough ice cream cake! Both Lauren and I are big fans of ice cream.
I've said in the past that I'm not as big of a sweets person as Lauren, but one thing I do rival her on is my love for ice cream. Recently we were inspired by a video we saw on Tasty, and decided to make our version of malted cookie dough ice cream. Needless to say, it was fantastic!
So for Lauren's birthday she asked that I make some more of the ice cream. However I wanted to make a cake as that is really the only time of year I make a cake. After some deliberation on what cake to make, I just figured why not combine them into a fantastic ice cream cake. I decided to go with a chocolate cake and whipped cream frosting to complement the ice cream.
Needless to say it was a hit and might just be Lauren's birthday cake moving forward. So if you feel like something different, give this a try. Make no mistake though, this cookie dough ice cream cake is a once a year type cake.
Believe me nothing about this is healthy, but we've got to indulge every once in a while, right? PS sorry for all of the photos, but it is just so pretty to look at! Oh and if you just like cookie dough, give these cookie dough bites a try.
Jump to:
Recipe Ingredients
- Cookie dough ice cream - homemade or store-bought works.
- All-purpose flour - has the right gluten for the cake.
- Granulated sugar - sweetens the cake.
- Unsweetened natural cocoa powder - where the chocolate flavor comes from.
- Baking powder and baking soda - gives the cake its rise.
- Salt - enhances the flavor.
- Buttermilk - gives you that moistness you want in chocolate cake.
- Vegetable oil - can also use canola oil.
- Plain Greek yogurt - creates moisture.
- Eggs - binds everything together.
- Vanilla extract - adds flavor.
- Coffee - enhances the chocolate flavor.
- Heavy whipping cream - creates the perfect frosting.
- Powdered sugar - sweetens the frosting.
How to Make Ice Cream Cake
- Take a 9 inch round pan that you'll eventually use for the cake and line with plastic wrap. Spread the ice cream evenly into the pan and cover. Freeze for at least 8 hours or overnight.
- In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, beat together the buttermilk, vegetable oil, greek yogurt, eggs and vanilla extract until smooth. With mixer on low speed, slowly add the dry ingredients and mix until the flour in incorporated. Pour the hot coffee in and mix until just combined.
- Line two 9 inch round pans with parchment paper, then butter and flour them. Pour the batter evenly in the pans and bake at 350°F for 22-27 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 5 minutes before running a knife around the edge to remove and transfer to a cooling rack.
- Now make the whipped cream frosting. In a large bowl with the whisk attachment, whip the heavy cream, powdered sugar and vanilla extract on medium-high speed for 3-4 minutes or until soft peaks form.
- Once cakes are cool, you'll want to assemble. Place one cake on serving plate. Invert the ice cream on the cake layer and remove the plastic wrap. Top with last cake layer.
- Spread whipped cream frosting over the top and sides of the cake. Top with some cookie dough and chocolate drizzle if desired. Freeze for at least 2 hours or until firm before serving.
Do I Have to Make My Own Ice Cream?
No you can just as easily buy your favorite cookie dough ice cream at the grocery store. Just make sure it is 1 ½ quarts. The homemade ice cream I shared earlier makes 1 ½ quarts ice cream. While I use the malted version you can also try this chocolate chip cookie dough ice cream.
What is the Best Frosting for Ice Cream Cake?
Whipped cream is best for ice cream cakes as it doesn't crack or change consistency when frozen. You can also easily color it or make sweeter by adding more sugar.
It is also lighter than a buttercream which contrasts well with a dense cookie dough ice cream cake. While buttercream frostings are great for a standard cake, they usually harden and crack when frozen which you don't want.
Homemade Buttermilk
If you don’t have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.
Pro Tips/Recipe Notes
- Line round cake pans with parchment paper or plastic wrap so you can easily pull the ice cream out of the pan when it is completely frozen.
- Use same pans you froze the ice cream in to make cake so you have the same size cake.
- Use quality unsweetened cocoa powder for cake. No need to use Dutch processed.
- Make sure buttermilk and eggs are room temperature which creates a fluffy rather than dense cake.
- Don't skip out on the coffee which enriches the chocolate flavor.
- You know cake is done when you insert a toothpick in the center and it comes out clean.
- Let cakes cool completely before assembling layers, otherwise your ice cream will melt.
- After frosting the ice cream cake, let sit in freezer for 2 hours before serving.
Other Dessert Recipes
- Chocolate Cupcakes with Vanilla Frosting
- Easter Bunny Carrot Cake
- Funfetti Cupcakes
- Irish Car Bomb Cupcakes
- Flourless Chocolate Cake
- Apple Pie Cupcakes
If you’ve tried this cookie dough ice cream cake or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Cookie Dough Ice Cream Cake
Ingredients
Filling
- 1 ½ quarts cookie dough ice cream
Cake
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 cup unsweetened natural cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup buttermilk, at room temperature
- ½ cup vegetable or canola oil
- ¼ cup plain greek yogurt
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup hot black coffee
Frosting
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 2 teaspoon vanilla extract
Instructions
Filling
- Line a 9 inch round pan with parchment paper or plastic wrap. Spread ice cream evenly into pan. Freeze for 8 hours or overnight.
Cake
- Preheat oven to 350°F. Line two 9 inch round cake pans with parchment paper, then butter and flour them.
- Sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl and set aside.
- In a large mixing bowl, beat together the buttermilk, vegetable oil, greek yogurt, eggs and vanilla extract until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no clumps of flour. Add the hot coffee and mix until just combined. Batter should be thin and smooth.
- Pour the batter in the cake pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove and let cool for 5 minutes in pan. Run knife round edges of the pan and invert on cooling racks. Let cool completely before using.
Frosting
- In a large mixing bowl with a whisk attachment, whip the cream, powdered sugar and vanilla extract on medium-high speed until soft peaks form, about 3-4 minutes.
To Assemble
- To assemble, place one cake layer on a serving plate. Invert the ice cream onto the cake layer, removing the plastic wrap. Top with remaining cake layer. Spread whipped cream frosting over the top and sides of the cake. Top with some cookie dough if desired. Freeze for at least 2 hours or until firm. You can freeze for up to 1 month.
Notes
- Line round cake pans with parchment paper or plastic wrap so you can easily pull the ice cream out of the pan when it is completely frozen.
- Use same pans you froze the ice cream in to make cake so you have the same size cake.
- Use quality unsweetened cocoa powder for cake. No need to use Dutch processed.
- Make sure buttermilk and eggs are room temperature which creates a fluffy rather than dense cake.
- Don't skip out on the coffee which enriches the chocolate flavor.
- You know cake is done when you insert a toothpick in the center and it comes out clean.
- Let cakes cool completely before assembling layers, otherwise your ice cream will melt.
- After frosting cake, let sit in freezer for 2 hours before serving.
Chris says
This looks and sounds divine!
cookie says
Hi Ryan,
FAB cake.
Do you store it in the freezer or fridge?
Ryan says
It needs to be store in the freezer or the ice cream will melt.
Jenna says
This looks amazing. Do you think I can make it a day ahead? How long do the leftovers hold up? Thanks!
Ryan says
Yep if you keep it in the freezer it will last 2-3 months.
Kate says
Should I make any adjustments for high altitude?
Ryan says
Hey Kate. I've never had to bake at high altitude so don't know the adjustments necessary but found this article that hopefully is helpful.
Bambi says
Do you have any advice for frosting the sides of the cake without the ice cream melting and frosting sliding down?
Ryan says
You need to make sure the ice cream has been completely frozen and then work quickly before getting it back in the freezer. I recommend freezing it overnight if possible.
Evie says
Can I sub hot water for the coffee? Also, what did you use for the chocolate drizzle?
Ryan says
Yes hot water works fine. The drizzle was just some Hershey's syrup.