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A beauty of an ice cream cake, with layers of chocolate cake and chocolate chip cookie dough ice cream. Was that a confusing sentence? Well the cake is not. It’s a lot easier than it may seem, with several but very simple steps.

This was the Mister’s birthday cake a few days ago. I really wanted to make something that he would love, and this is not an easy task. As you may have already realised, the Mister is quite particular about his food. He is not really impressed with weird and wonderful recipes, and he appreciates good uncomplicated flavours. Dessert wise, he adores a few very specific things (one of them being store bought ice cream) but isn’t really bothered with anything else. He might eat some cake, as long as there’s nothing weird like avocado in it, but can easily live without.

However, you can’t have a birthday without a cake, and since one of his favourite ice cream flavours is cookie dough, I thought I’d combine the two. I used my easy peasy chocolate cake as the base, and chose a very simple recipe for the actual ice cream (no churn by the way) and overall assembly idea. It looked easy, and as it turns out, it really is. I did manage to mess up a couple of things during the process, making it a pretty stressful activity for myself and anyone within earshot of the kitchen (and maybe the house); and I even ended up buying extra dessert for the birthday dinner, just in case this proved to be the catastrophe I expected. As it turns out I had nothing to worry about. It was fabulous. Decoration wise I have a long way to go, but taste wise… oh boy.

Don’t be put off by the long recipe, there are several steps but they are all easy. Read through it beforehand, including the tips, and get started!


For the cake
1 cup flour, all purpose
1 cup sugar
6 Tbs cocoa powder, unsweetened
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp instant espresso coffee powder
1/2 cup milk
4 Tbs oil (sunflower or other light flavoured)
1 egg
1 tsp vanilla extract
1/2 cup boiling water

For the cookie dough
80gr butter, softened
1/2 cup brown sugar, granulated, processed till fine
1 tsp vanilla extract
1 cup flour
2 tsp milk
70gr milk chocolate, chopped into small pieces

For the ice cream
240gr cream cheese, room temperature
1/2 cup brown sugar, granulated, processed till fine
2 Tbs milk
2 tsp vanilla extract
240gr whipping cream, cold

For the garnish
160gr whipping cream, cold
60gr milk chocolate, chopped into small pieces
chocolate sauce, store bought (optional)

Show me more ideas and suggestions

-This cake is a doddle to make if you split it over two days. Cake and cookie dough balls the first day, ice cream and assembly the second.
-The cake I used is this one but halved. I used a round 21cm/9” springform pan. Remember that you will be using the same pan to assemble the cake. It needs time in the fridge before it’s horizontally cut to make the layers.
-Make room in your freezer beforehand.
-Granulated brown sugar tends to be quite coarse, so I put it through the food processor till powdery, in order to avoid crunchiness. Measure quantities before processing. Do not substitute with white sugar.
-The cookie dough balls need to be small so they can be cut/eaten easily when frozen.
-If you know you won't be eating the whole thing, it's best to use the cream to garnish only the pieces you will. Frozen whipped cream is not as nice.

Step 1

For the cake: Preheat your oven to 180C (170C fan). Grease your pan and line it with grease proof paper cut into a larger circle than the base, pressing well into the corners. The batter will be very runny.

Step 2

Mix all the dry ingredients in a large bowl with a whisk. In another bowl beat the wet ingredients except the water. Add the wet to the dry, mix till incorporated, then add the water while beating slowly but continuously. Beat briskly for a minute, to incorporate some air into the batter.

Step 3

Transfer the batter to the pan and bake for 35 minutes, or till a toothpick comes out clean from the centre. Let it rest in the pan for 5 minutes then turn out onto a rack to cool completely. Wrap in cling film and refrigerate.

Step 4

For the cookie dough: Beat the butter and sugar till fluffy. Add the vanilla, beat some more and then add the flour. Mix well till it forms a dough and add the chocolate pieces. Take small quantities of dough and roll into little balls (1cm diameter max). I put a piece of chocolate in the centre of each. Refrigerate till firm.

Step 5

For the ice cream: Beat all the ingredients except the cream till incorporated. Whip the cream separately till it forms stiff peaks. Add to the other ingredients and fold in gently, adding 3/4 of the cookie dough balls. Note: If you are doing everything on the same day, make sure the cake and cookie dough is well chilled before making the ice cream.

Step 6

Assembly: Take your cake out of the fridge and, if domed, cut across the top just enough to straighten it. Then, using a long serated knife, cut across the centre of the cake (horizontally) to make two layers. Line the cake pan (same used to bake) with a large piece of grease proof paper, so that the ends come up over the sides of the pan. Place the bottom cake layer inside. Working quickly, pour or spread half the ice cream mixture on top. Add the second cake layer and the rest of the ice cream on top of that. Quickly transfer to the freezer and leave for 6-8 hours.

Step 7

To serve: Whip the cream till it forms stiff peaks. Turn the cake out onto a platter using the paper to help grip it, and spread the cream over the top. Sprinkle with the remaining cookie dough balls, pieces of chocolate and a drizzle of chocolate sauce if using. Serve immediately. If there is any left over, just lift it back into the same pan and return it to the freezer. (see tips about garnishing)

The recipe (except the cake part) is from the blog Life, Love & Sugar Important: Raw flour is considered risky by some experts due to microorganisms that it may contain. There are conflicting opinions out there, so we should consume at our own responsibility.

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And a couple more cookie dough ice cream cakes
Cookie Dough Ice Cream Cake by The Domestic Rebel
Cookie Dough Lovers Ice Cream Pie by Sally’s Baking Addiction

So, what do you think? Leave me a comment!


  • Reply

    You’re killing me! This is decadent! Btw, I find you on Foodgawker tonight, as I was going to submit my own photos. Well done filenada!

    P.S. I’m posting my first recipe with your slow-cooker on the blog tomorrow. The most delicious and tender chicken I’ve ever had!

  • Reply

    OMG, I so need this.

    However, I’m struggling in the kitchen due to illness. But, I’m sure I can easily produce a cheats version of this without too much effort. Thanks for sharing.

    • Reply

      Oh no, I hope you feel better soon! In the meantime yes, you could easily use store bought cake and ice cream and have fun just assembling this (and eating it!). Thanks for dropping by!