This Chocolate Chip Cookie Ice Cream Cake is a fun marriage of cookie and ice cream and is the perfect treat for summer!

Speaking of summer, we enjoyed our first weekend out on the boat last weekend. The hubs had technically been out the weekend before without me, but we’ll just pretend it was his first too.

We spent Saturday evening out and brought Jessie. She loved being out there as the sun was going down – less hot.

🙂 Then we went out with some friends for a bit on Sunday.

As usual, I got my first bit of sunburn. Not too bad, but a bit. I did use sunscreen, but that stuff comes right off in the water and right now the water is still so refreshing we had to swim. Not too cold, but cool. I’m sure in just a few weeks it’ll get warm. Gotta enjoy it while we can!

Chocolate Chip Cookie Ice Cream Cake

Yield: 9 inch ice cream cake


3/4 cup salted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/4 cups semi-sweet chocolate chips
1.5 quarts Cookie Dough Ice Cream
4 oz Cool Whip
Mini Chips Ahoy
Chocolate Sauce (I used this one)


1. To make the cookie, preheat oven to 350 degrees. Line the the bottom of a 9 inch springform pan with parchment paper.
2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Add flour and baking soda and mix until completely combined. Dough will be thick.
5. Stir in chocolate chips.
6. Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
8. While cookie finishes cooling, take ice cream out of freezer and allow it to soften.
9. Place cooled cookie back into springform pan.
10. Top cookie with ice cream and spread into an even layer. Place in freezer to freeze completely.
11. Once frozen, remove cake from springform pan. Pipe edges with whipped cream.
12. Fill in the top of the cake with chopped chips ahoy cookies and drizzle with chocolate sauce.
13. Freeze until ready to serve. Thaw for about 10 minutes before ready to serve.

Enjoy! (

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