Go Back
+ servings
slice of cookie dough ice cream cake on slate plate
Print

Cookie Dough Ice Cream Cake

If you love cookie dough ice cream and chocolate cake, why not just combine them with this delicious homemade ice cream cake.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Freezing Time 8 hours
Total Time 8 hours 50 minutes
Servings 16 slices
Calories 538kcal
Author Ryan Beck

Ingredients

Filling

  • 1 1/2 quarts cookie dough ice cream

Cake

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 cup unsweetened natural cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup buttermilk, at room temperature
  • 1/2 cup vegetable or canola oil
  • 1/4 cup plain greek yogurt
  • 2 large eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1 cup hot black coffee

Frosting

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tsp 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.

Nutrition

Serving: 1slice | Calories: 538kcal | Carbohydrates: 64g | Protein: 7g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 105mg | Sodium: 445mg | Potassium: 15mg | Fiber: 3g | Sugar: 42g | Vitamin A: 800IU | Vitamin C: 0mg | Calcium: 340mg | Iron: 3.6mg