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The Ultimate Ice Cream Cookie Cake: A Crowd-Pleasing Dessert

Sophia
A towering dessert combining chewy chocolate chip cookie layers, creamy vanilla ice cream, and peanut butter frosting. Perfect for celebrations, this cake offers a harmonious blend of textures and flavors.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 4 hours
Cuisine American
Servings 1 ice cream cookie cake (8–10 servings)
Calories 360 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips divided
  • 1 cup unsalted butter softened (for frosting)
  • 3 cups powdered sugar
  • 1/2 teaspoon salt for frosting
  • 1/4 cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter optional
  • 1 1/2 quarts vanilla or coffee-flavored ice cream softened
  • 1 cup semi-sweet chocolate chips for garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  • In a bowl, whisk together flour, baking soda, and salt.
  • Beat butter, granulated sugar, and brown sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  • Gradually add dry ingredients and mix until just combined.
  • Stir in 1 cup chocolate chips. Divide batter between pans.
  • Bake for 15-18 minutes until edges are golden and a toothpick comes out clean. Cool completely.
  • For frosting: Beat softened butter until creamy. Gradually add powdered sugar, salt, heavy cream, and vanilla. Beat for 3-5 minutes until fluffy.
  • Optional: Add peanut butter for flavor, blending well.
  • Assemble: Place one cookie layer on a plate, top with softened ice cream, and place the second layer on top. Freeze for 1 hour.
  • Apply a crumb coat of frosting, freeze for 15 minutes, then add remaining frosting. Decorate with chocolate chips and dollops of frosting.

Notes

For a non-dairy option, use vegan butter and non-dairy heavy cream.
Freeze assembled cake for at least 4 hours before serving.
Customize with nuts or sprinkles for added texture.
Portion depends on cake size; serves 8-10.
Keep covered in the freezer for up to 3 days.