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–+ servings
Cookie Dough Ice Cream Cake

Irresistible Cookie Dough Ice Cream Cake: No-Churn Delight

This Cookie Dough Ice Cream Cake combines creamy chocolate and vanilla ice creams with chewy cookie dough chunks for a delightful dessert.
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Prep Time 45 minutes
Cook Time 5 minutes
Freezing Time 6 hours
Total Time 7 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Substitute with gluten-free cookies if desired.
  • 6 tablespoons Unsalted Butter Margarine or coconut oil works as alternatives.
For the Cookie Dough Chunks
  • 1 cup All-Purpose Flour Heat-treat for safety; gluten-free flour is a great substitute.
  • 1/4 cup Granulated Sugar Consider using brown sugar for added moisture.
  • 1/4 cup Brown Sugar Substitute with more granulated sugar if needed.
  • 1 teaspoon Pure Vanilla Extract Boosts flavor of ice creams and cookie dough.
  • 1 tablespoon Whole Milk Non-dairy alternatives like almond milk can replace it.
  • 1 pinch Salt Optional but highly recommended.
  • 1/2 cup Mini Chocolate Chips Dark or semi-sweet chips are excellent alternatives.
For the No-Churn Ice Cream
  • 1 cup Heavy Whipping Cream Coconut cream can be used for a non-dairy option.
  • 1 can Sweetened Condensed Milk Condensed coconut milk works too if you're looking for a dairy-free choice.
For the Topping (optional)
  • 1/2 cup Semi-Sweet Chocolate Chips Any type of chocolate chips can be substituted as desired.

Equipment

  • food processor
  • mixing bowl
  • Springform Pan
  • Oven
  • saucepan
  • spatula
  • Baking Sheet
  • Measuring Cups
  • microwave-safe bowl

Method
 

Step‑by‑Step Instructions for Cookie Dough Ice Cream Cake
  1. In a food processor, blend 24 Oreo cookies into fine crumbs. Mix with 6 tablespoons of melted unsalted butter until well combined. Pack into a 9-inch springform pan and freeze for at least 30 minutes.
  2. Preheat oven to 350°F (177°C) and bake 1 cup of all-purpose flour on a baking sheet for 5 minutes to heat-treat. Allow cooling. In a bowl, mix with ½ cup butter, ¼ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon vanilla extract, 1 tablespoon whole milk, and a pinch of salt. Stir in ½ cup mini chocolate chips and form into balls.
  3. In a microwave-safe bowl, melt 1 cup of semi-sweet chocolate chips. Allow cooling slightly. In two bowls, divide 1 can of sweetened condensed milk, adding the melted chocolate to one. Fold in 2 cups of whipped heavy cream into both bowls until smooth. Mix in the cookie dough chunks evenly.
  4. Retrieve the frozen Oreo crust, layer the ice cream mixtures. Spoon one half chocolate, then vanilla, creating a marbled effect. Smooth the top and freeze for at least 6 hours or overnight.
  5. For optional chocolate ganache, heat ½ cup heavy whipping cream until simmering. Pour over 1 cup semi-sweet chocolate chips and stir until smooth. Once the cake is frozen, drizzle ganache over the top and return to the freezer to set.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Store the cake in the fridge for up to 3 days, tightly covered. For longer storage, wrap securely and freeze for up to 2 months. Thaw in the fridge before serving.

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