Chocolate Chip Cookie Dough Ice Cream Cake

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This Chocolate Chip Cookie Dough Ice Cream Cake is insanely delicious. It’s made with layers of rich chocolate cake, cookie dough ice cream, and topped with even more edible cookie dough! Good luck eating just one slice.

Chocolate Chip Cookie Dough Ice Cream Cake

Chocolate Chip Cookie Dough Ice Cream Cake

Chocolate Chip Cookie Dough Ice Cream Cake

This Chocolate Chip Cookie Dough Ice Cream Cake has been a long time coming. It’s been on my list of things to make for forever and now that I’ve made it, I’m wondering what the heck took me so long! It is amazing! I know I say this a lot, but seriously. I didn’t want to stop eating this and hoarded it all for myself and the hubs. 🙂

So I have got to tell you something.

Have you read or seen ‘Divergent’ yet? I am completely addicted!

I saw the movie the weekend it came out and again the following weekend. Then I decided to read the books.

Normally when I read books first, I’m disappointed with the movie. I’m kind of glad I saw the movie first because that disappointment wasn’t there. Plus, Theo James now is who I picture when I read about Four/Tobias and that ain’t so bad. 🙂

What has been bad is that I cannot. stop. reading. I have barely done any baking this week (or anything else for that matter) because all I want to do is come home and read. I’ve been dying to know how it ends so I keep going. I have so much I need to get done.

Chocolate Chip Cookie Dough Ice Cream Cake
Chocolate Chip Cookie Dough Ice Cream Cake

I finally peeked ahead to the end last night. I couldn’t take it anymore! Honestly, I didn’t want to. But if I didn’t I was going to get absolutely nothing done.

I haven’t read closely what happens, but I saw enough to make me stop reading. If what I think I read is correct, I am going to be quite sad and look totally crazy reading tonight.

Why crazy? Well, I read when I workout. I already probably look crazy enough when doing that.

I read on the elliptical. I read on weight machines. And with a book like these, I read while walking around and in the stretching area. Can’t. Put. It. Down.

And tonight, not only will I be reading and working out, but I have a feeling there will be tears. And lots of them. And I’m scared.

Chocolate Chip Cookie Dough Ice Cream Cake

Part of me doesn’t want to keep going. Can’t I just stop reading right now, when they are still happy and kissing and laughing and seemingly carefree for this ONE TIME!? Why do I have to keep reading? Seriously, can’t they just be carefree and in love…poor kids.

So yeah, I’m addicted, crazy and I will be crying tonight.

Good thing I have this ice cream cake. If there’s one thing that might console me, it’s this Chocolate Chip Cookie Dough Ice Cream Cake.

Chocolate Chip Cookie Dough Ice Cream Cake
Chocolate Chip Cookie Dough Ice Cream Cake

I considered making this cake for Cookie Dough Week (60+ Cookie Dough Recipes). There were so many things I wanted to make, it could’ve been cookie dough month. I ended up choosing to go with the Cookie Dough Pizza and Peanut Butter Cookie Dough Brownie layer cake, but I’ve had this one on my mind ever since.

Now that it’s finally getting warm, I figured it was time.

I used my favorite, no-ice-cream-machine-needed ice cream recipe.

It’s the best kind of ice cream to use for layering into an ice cream cake. You just make it and then you are ready to layer with your cake. It’s thick enough before freezing to work with, which saves freezing time. Score!

I loaded the ice cream with brown sugar, which lends a nice cookie dough flavor to the ice cream itself. Then I piled it full of cookie dough.

Chocolate Chip Cookie Dough Ice Cream Cake

The brown sugar is the best call ever! Don’t change it! The flavor is spot on. Between the ice cream flavor and the cookie dough bites in it, I want to sing a little song with every bite. SO good!

And so many of my ice cream cakes use brownie layers instead of cake because the brownies are so easy to work with and I love their denseness. But the hubs has been asking me to make an ice cream cake with cake layers. So this time I obliged.

Also a great call. I love the dense brownies, but I also love the softer cake. And certainly, it’s easier to slice. 🙂

This might be my new favorite cake. I’m sharing with the hubs, but have yet to give anymore away. I’d be willing to share a piece or two, but the rest is mine! 🙂

Chocolate Chip Cookie Dough Ice Cream Cake

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Chocolate Chip Cookie Dough Ice Cream Cake slice on blue plate

Chocolate Chip Cookie Dough Ice Cream Cake

  • Author: Lindsay
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 10-12 Servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Chocolate Chip Cookie Dough Ice Cream Cake is insanely delicious. It’s made with layers of rich chocolate cake, cookie dough ice cream, and topped with even more edible cookie dough! Good luck eating just one slice.



  • 1 cup flour
  • 1 cup sugar
  • 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla extract
  • 1/2 cup boiling water


  • 6 tbsp butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup flour (heat treated)
  • 12 tsp milk
  • 1/2 cup mini chocolate chips


  • 8 oz cream cheese, softened
  • 1/2 cup brown sugar
  • 1/8 cup milk
  • 2 tsp vanilla extract
  • 8 oz Cool Whip (OR 1 recipe of homemade whipped cream)
  • 1/2 cup mini chocolate chips




1. Preheat oven to 300 degrees
2. Put all dry ingredients in a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
4. Add vanilla to boiling water and add to mixture.
5. Mix at medium speed until smooth.
6. Pour into 2 8-inch pans and bake 25-30 minutes.
7. Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.
8. Once cooled, cut off cake domes with a long serrated knife. You don’t have to do this step, but it will give you more even layers.


1. While the cake cools, cream the butter and brown sugar
2. Mix in the vanilla extract.
3. Add the flour and milk and mix thoroughly. The dough will be thick.
4. Mix in the chocolate chips.
5. Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter.
6. Place the balls of dough in the fridge to firm up. If they end up a little big, cut them in half before adding them to the ice cream.


1. Once the cake has cooled and the cookie dough balls are firm, make the ice cream. Combine cream cheese and sugar together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Add the milk and vanilla extract and mix until well combined.
3. Fold in the cool whip and mini chocolate chips.
4. Add about 3/4 of the cookie dough balls and stir together.


1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first cake layer in the bottom of your pan.
3. Top with half of the ice cream.
4. Add second cake to the pan.
5. Top with remaining ice cream.
6. Allow ice cream cake to freeze completely, 6-8 hours.
7. When frozen, remove from springform pan and remove parchment paper from sides.
8. Ice cake with additional cool whip, then top with additional mini chocolate chips, remaining cookie dough and chocolate sauce, if desired.


8-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.


  • Serving Size: 1 Slice
  • Calories: 572
  • Sugar: 46.8 g
  • Sodium: 193.9 mg
  • Fat: 33.6 g
  • Carbohydrates: 65.7 g
  • Protein: 6.5 g
  • Cholesterol: 51.1 mg

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Chocolate Chip Cookie Dough Ice Cream Cake

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Recipes from friends:
Espresso Chip Cookie Dough Ice Cream from Beyond Frosting
Cookie Dough Stuffed Peanut Butter Fudge from Lemon Tree Dwelling
Reeses Peanut Butter Cookie Dough Cups from Mom on Timeout

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Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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  1. Kelly

    Made this for my daughters’ birthday and it was a hit! Surprisingly easy and so yummy. Thank you! I’ll be making it again for sure!

  2. Annie

    Hi! I really don’t like cool whip and was wondering what you would recommend using instead of cool whip on the outside?

  3. Amanda Sharp

    Let me say I use this recipe like one time a couple years ago and I refuse to cook any other kind of chocolate cake for any purpose because this is the best chocolate cake I’ve ever had in any situation and it’s super duper easy as well

  4. Kim

    Can I use regular non-dark hershey’s chocolate powder? Is the dark special one very over-powering flavor? or does it taste just like regular chocolate cake? (I’m not a big fan of dark chocolate)?

  5. Chloe

    I went ahead and doubled it since it’s my boyfriends birthday tomorrow and it was the perfect amount of ice cream! His favourite ice cream is cookie dough so I just had to try this ice cream recipe! Thank you for the suggestion on the other cake recipe. I’ll have to try it on in the future! 

  6. Samantha

    My husband loves ice cream cake and cookie dough ice cream is his favorite! Can’t wait to try this for his birthday next week, but I just have a quick question. For the cake layer, the recipe says to use vanilla and boiling water. I assume this means a vanilla bean? Instead of using the vanilla bean and water, could I just use vanilla extract? And if so how much would you suggest using

  7. Amanda

    We have made this cake several times, and loved it each time. All of your ice cream cakes are my go-to recipes for birthdays, and they are always a huge hit. I love having a completely homemade ice cream cake, and being able to adjust cake vs. brownie and different fillings. Thank you for these!!

  8. Kim M. Cooke

    You are right, it was the Reddi Whip that really gave me the trouble. I definitely will try your homemade whipped cream next time. I used regular ice cream, no whipped cream and it worked pretty good as long as you freeze it every 15-20 minutes. Thanks for the help, greatly appreciated!

  9. Kim M. Cooke

    Stunning! I loved the cake and your photos are gorgeous!! Unfortunately, my cool whip started melting as I was icing the cake. I put it in the freezer and then it was to hard to touch up. I used Reddy Whip to make florets around the top edge and it melted too. I put the cake in the freezer and it came out more like a molten volcano melting down the sides, but I persevered and continued decorating with the cookie dough balls and chocolate syrup but mine didn’t look any where as beautiful as yours. Any ideas on what to add to whipped cream so it does’t melt?

    All of your cakes look so beautiful. You have inspired me to keep on trying!!

    1. Lindsay

      Are you sure the cool whip was melting? Or was it the ice cream? Normally cool whip is pretty stable. That said, you could try my homemade whipped cream. As long as you’re adding the powdered sugar to it, it stays stable basically forever. I’ve never had it wilt – ever. As for the Reddi Whip, that does wilt so I definitely wouldn’t suggest that. What whipped cream did you use in the ice cream? Was it cool whip or reddi whip?

      I hope that helps! Thanks Kim!

  10. Doris

    I’m sorry to have to leave a bad review on this cake, but I have to give my honest opinion.
    I made this cake for my husband’s birthday today following the recipe to a T.
    I am a huge cookie dough fan. Plain, on ice cream, cakes, can’t get enough of that stuff!
    I began to worry a little after tasting the chocolate cake once it cooled. I’ve eaten LOTS of chocolate cakes, and this one just did not have good flavor. I brushed it of thinking once it’s all put together it will taste great.
    On to the cookie dough. Lots of work making the little balls, but it tasted great.🙂
    The “ice cream” isn’t really ice cream, nor does it taste like it. But the flavor was ok, and once again I hoped it would all come together great.
    Well… it didn’t. It was a HUGE flop! I had high hopes for this cake, but not one person, young, nor old, liked this cake. I even went all out with the chocolate sauce. Nope! The flavor was not there. The cookie dough and the “ice cream” did not go together, because, well, it’s not ice cream. The chocolate cake part tasted strange. I might say this is the worst cake I have ever made and tasted. I graduated culinary school, and my specialty was baking. I love to bake and try new, fun things, but this recipe should not be shared. Sorry everyone. Just being honest.

    1. Lindsay

      I’m sorry to hear you didn’t enjoy the cake. Yes, the ice cream is a no churn ice cream so it may not be your particular taste. As for the chocolate cake, that is actually my very favorite chocolate cake. It is truly amazing. It honestly sounds to me like maybe something went wrong. I can’t imagine someone totally disliking that cake.

    1. Lindsay

      I don’t think it does, but it might depend on how sensitive you are to the taste. Occasionally people have said that they can taste it, but I’ve never had anyone notice it.

  11. Lynn

    DELICIOUS!!! I made this cake for my husband’s birthday and everyone loved it! I’m sad to say that this was the first cake where I had no leftovers to eat the next day. : ( I had never made an ice cream cake before so I was a little worried, but it was a lot easier than I thought. Now, I’m going to make your Oreo ice cream cake for my son’s birthday. Thank you so much for sharing this recipe!

  12. Bryn

    Question…I’ve made this cake countless times and it is always a hit.  My mom happened to be over when I made it last time and was totally grossed out by the cookie dough being raw.  Ummmm….right?  Anyway!  YOu know the packaged soft chips a hoy?  I remember getting them I never my lunch box and I would take small bits and roll them into balls to stretch out the time eating them (don’t judge!). They became more moist and oily.  Do you think I could sub that disgusting trick for the raw cookie dough?

    1. Lindsay

      Well that is a funny visual, but it would probably be fine. 😉 As far as the “raw” cookie dough, it doesn’t have eggs in it so it’s not really the same kind of “raw” dough that someone might think it is. Some people aren’t a fan of using uncooked flour, in which case you can actually toast it in the oven first.

      1. Bryn

        Thank you for your response.  That is the frustrating part!  She knows there are no eggs and I offered to toast the flour…she just can’t get past it.  I’ll try a small batch with the packaged cookies and if it doesn’t meet approval I’ll just make a batch of the base for her alone

  13. Kylie Leggett

    Hi Lindsay,

    I love all your recipes and they always turn out perfectly. My one question is How can I make chocolate ice cream instead of vanilla for this cake? Thank you!!

    1. Lindsay

      I’d add about 1/2 cup of cocoa powder to the ice cream when you add the sugar, then increase the milk to about 1/4 cup or a touch more so the mixture isn’t too thick.

  14. Bethann Palmer

    How far in advance can I make and freeze this? It looks delicious! I would be making it about a week in advance.

    1. Lindsay

      I would say it’d be fine as long as it’s well covered. I’d suggest making it and then doing the decorating closer to when you’ll serve it so it looks fresh.

  15. Robyn Kranz

    I doubled it and got three layers, cutting one of the layers in half. For three full layers, you’d need to triple it. But it turned out fantastic!


  16. Robyn


    I’m making this for my son’s 21st birthday and there are 30 people attending. Can I use a 10 inch or 12 inch pan to accomplish this? Do you have any ideas how to adjust the quantities? Also, he is not a chocolate fan, so I’d want to make the cake a vanilla one. I’d love to hear your thoughts!
    Thanks so much in advance!!

    1. Lindsay

      I haven’t made this cake in a larger pan, so it’d be really hard for me to know. You would likely need to use more – maybe 1 1/2 recipes worth – but it’s hard to say how much batter that ends up being and which size pan is best. You’d probably want to test it.

    1. Lindsay

      I would keep the ingredients as is and you’ll just have a less tall cake. The cake will probably bake a little less time.

  17. Cindyv

    I made this cake for a luncheon today.  I saw it in your cookbook (which I love!)  I made the recipe exactly as stated and it was a huge hit.  I wasn’t sure about the cream cheese ice-cream but it is fantastic.  I feel like your cookbook has really brought up my cake skills.  I had never really made many layer cakes but I bake a lot.   Your cookbook has tutorials about frosting, stacking, and lining the pan that I didn’t know before. Your really are a cake master.  Not just making a beautiful cake but they are unique and taste great too.  I now take beautiful cakes everywhere.  It’s so fun.  THANK YOU!!!

    1. Lindsay

      This just made my day! 🙂 Thank you so much – it’s wonderful to hear that you’ve enjoyed the recipes and especially the book and the tutorials! That was exactly my hope, so I’m glad to hear it’s been a helpful resource!

  18. Patrick

    I tried to make the cake 2 times. Both were a complete fail! However, the rest of the recipe was awesome. I just really wish I knew what I was doing wrong to the cake????  

    1. Lindsay

      Can you describe what went wrong? I’ve made that particular cake recipe no less than 50 times, so I know it works. I’m happy to try and help.

  19. Ayo

    Hi Lindsay, this cake looks so yummy! I definitely want to try it but the only is that I want to make it for a friend who doesn’t eat eggs. Do you have an eggless chocolate cake recipe or can you suggest any adjustments I would need to make to your recipe to cater for someone who doesn’t eat eggs ? thank you in advance for your help 🙂

  20. sara

    Your blog looks amazing as does this cake! I wanted to know if this cake could be made in advance? The decorating is my concern, can I take it out decorate it then pop it back in the freezer for a few hours? or can it stay in the fridge for a few hours (by few I mean 4-6?) or should I just decorate it right before I serve it?

    Thank you so much for your help!

    1. Lindsay

      Yes, it can be made in advance and put back in the freezer. It can be quite firm, so it you wanted to put it in the fridge to soften for 30 minutes to an hour before serving, that’d work great.

  21. DIane

    This cake looks fantastic! I’ve never made an ice cream cake before, but now I’ve got to try!
    I was wondering if you could explain to me the difference between using store bought ice cream vs. the cream cheese mixture? You obviously know what you’re doing (these cakes are incredible), so I’m curious as to the reason there isn’t acutally ice cream in the ice cream cake.


      Hi Diane! You could definitely replace the cream cheese based ice cream I use with melted store bought ice cream. I prefer to make my own since I can customize the flavor. Instead of using a traditional homemade ice cream, I like this version. It tastes just like regular ice cream, but it’s thicker right when it’s made. There’s no freezing it or waiting for it to thaw. It’s thick enough to layer with cake right away, then freeze. And truly, every time I made a new version of ice cream with this base, everything thinks it’s store bought. I figure why bother with the trouble of traditional ice cream if this tastes the same and is actually easier to use when layering it into a cake. I hope that helps!

      1. Diane

        I made the cake and it was delicious! Thanks for the great recipe! I wasn’t sure how to line the pan with the parchment paper coming up above the sides of the pan. How do I do that for the future? I tried googling it, but there were no examples of the paper coming above the top of the pan. Can’t wait to try another one of your recipes!

  22. Janie

    Hi Lindsay,
    I made this cake yesterday as a birthday cake for my boyfriend who was supposed to come over today, but I got struck with a fever! How long will this cake stay fresh? Will it still be good for next weekend?


      Hi Janie! I’m so sorry I didn’t respond sooner. I hope you’re feeling better! I hope the cake was a hit. It should have been fine in the freezer.

  23. HopefulBaker

    Hi Lindsay,
    I’m wanting to make this cake for my mother’s birthday Monday. Her favorite ice cream is cookie dough, so this cake is perfect. However, is there another way to make the ice cream portion without cream cheese? My mother isn’t a fan of cream cheese, so I was wondering is there a possible substitute for the cream cheese in the recipe? Can’t wait to make this cake! Thanks


      You really can’t taste the cream cheese – it tastes like regular ice cream. I’m not sure that there is a good substitute. Some people have used store-bought ice cream instead.

  24. Mariah

    This looks delicious and I am plannig on making it for a bday tomorrow. My only question is this. Does the ice cream layer taste geuinely like ice cream with similar texture? My husband is a die hard ice cream lover and I want to make sure before I do it. Thanks so much.


      It definitely tastes like real ice cream. People are usually surprised it’s not store bought because it is so much like the real thing.

  25. Lindsay

    This recipe looks fantastic!
    It is possible to make the ice cream without the cream cheese? Could I just leave it out, or is there something I could use to substitute for it?


      It is possible to replace it, I think. The substitute I’ve seen is sweetened condensed milk. The ice cream will be much thinner before frozen though, so you might need to freeze it for a bit to thicken it before layering it with the cake.

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  27. Tiffany

    Hi, I’ve very excited about taking on the challenge of making my first I cream cake for my husbands birthday, but after reading the instructions a concern came to mind. In your photos the cake seems to be a good height, but looking at my spring form pan I fear mine will be short. In the directions it does say the cake will stick up some above the pan, but won’t that effect the shape the ice cream sets in. Now, I am using a 9 in pan & spring form pan since I could not find an 8 inch in store, but I figured the issue would be the same. My spring form pan is nearly 3 inches tall & so, I was thinking, I could fill it with one layer of cake and ice cream, let it set, remove it & then do the second layer, assembling them after it sets. Does this seem like a good solution? Any other advice would be greatly appreciated!!

    Thank you!


      You can definitely do it in two sections, if you want. I have parchment paper sticking up above the sides of the cake pan when I do it. The layers of cake and ice cream hold it in place so that it’s the same size around as the cake pan. Does that make sense? Either way should work fine. I hope you enjoy the cake! 🙂

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  29. Roxy | Roxy's Kitchen

    This cake looks fabulous and your pictures are gorgeous! I wouldn’t mind a slice of this (or more) right now, even though it’s 11PM :D!

  30. Nechama

    I followed this recipe exactly for my son’s birthday and it was a HUGE hit. Everyone loved it, the cake was completely gone. Thanks for a great recipe! I used toffuti cream cheese and rich’s whip whipped cream to keep it dairy free and it worked great!

    1. Breeze

      Hi, thanks for providing this recipe and I am glad the ice cream is made from scratch. Other recipes I found used store bought ice cream. Question, after this cake is finished, do I need to keep it stored in the fridge or freezer? I am making this cake for a client of mine and I want to give her all the details she needs to know. Also she wants vanilla cake instead of chocolate.

  31. Nechama

    This cake looks so amazing! I’m going to make it tonight for my son’s birthday this week. I’m just wondering how you got the chocolate chips around the border of the cake so neatly? Any tips?


      I might be a little late responding, but I put the chips on a piece of paper and starting at the bottom, kind of gently shook them off the paper onto the side of the cake. I hope that helps!

  32. Juliet

    Wow only just discovered your blog and it’s amazing!
    I’m hoping to make this, this weekend but will be short on freezing/making time. Do you think would work with pre-bought vanilla icecream? Soften down and then mix in the cookie dough? Possibly extra decadent with chocolate icecream? Also I’m in the UK, so no cool whip here.


      Thank you Juliet! So glad you found the blog! Vanilla or chocolate ice cream should work fine. It’s hard for me to say how much you’ll need though. Also, instead of Cool Whip, you can use homemade whipped cream.

  33. Nicole

    Well I know what I’m making for my boyfriend’s son’s birthday cake this year! He is super picky and even though I can make a mean cake he always just wants a store bought ice cream cake. Cookie dough is his favorite so I bet I can win him over with this one! Thank you!


      I hope it wins him over! My younger brother used to always get the Carvel ice cream cakes when we were kids. 🙂

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  35. Marisa

    these pictures are great!! I wish I had the time to stay home and make them all… I’m in the process of baking this cake for my friend’s 18th birthday, and was all set to start baking when i checked the springform pan for leaks… It’s full of holes! I had just gone out to get this pan today and am super disappointed. 🙁 I tried putting a layer of parchment paper between the ring and pan bottom but to no avail… I was wondering if you had any tips for this? This is only about my second time using a springform pan and am not yet accustomed to its ways.


      What a bummer! Springform pans can be fussy. I’d think you could return it to the store if it’s not working properly. Make sure you have the bottom securely hooked into the sides – sometimes I mess that up and think there are holes. If that doesn’t work, you could try lining the whole pan with aluminum foil – the bottom and the sides.

  36. Michelle { crimson and clover}

    First of all, gorgeous pictures! I cannot wait to give this recipe a try! And, I can completely relate to the whole book/gym thing. I read Marley and Me at the gym and, naturally, sobbed while biking. Needless to say, I don’t bring sad books with me anymore. Anyway, thanks for sharing this recipe, and have a wonderful weekend! =)

  37. Wendy

    Lindsay, you are my go-to ice cream cake genius whenever I am looking for a spectacular home run dessert! The biggest problem with your cakes is deciding which one to make!! 🙂 This one will be a favorite with cookie dough lovers everywhere!

  38. Andrea

    My daughters and I just went nuts looking at that amazing cake. We might have to do this for Father’s day this year!

    My brother recommended Divergent to me, and I read it in two days. I placed the next book in the series on hold at the library, but sadly I’m hold #520, so I think it’s going to be awhile. I’ve only ever watched the movie before reading the book a couple of times, but one time I’m really glad I did was with Anne of Green Gables. Megan Follows will always be Anne to me.


      Thanks Andrea! This would be great for father’s day!

      I hope you get the next book soon – so addicting! I’ve actually never read Anne of Green Gables. I guess it should go on the list 🙂

  39. Patt

    I totally had the same reaction to the Divergent trilogy, except I “forced” myself to read it before I saw the movie. I want to see it again.

    I can’t wait to try one of these recipes, but they all look wonderful–it will be hard to choose which one. Thanks!


      I’m actually going to see it again tomorrow night, lol. A friend hasn’t seen it yet and asked me to go with her. It’ll be tough but someone’s gotta do it 😉

  40. Kelly

    Holy smokes, this cake looks insanely gorgeous Lindsay! Love the cookie dough in here! I haven’t seen the movie yet either but love your idea to see the movie first. You seriously make the prettiest layered ice cream cakes – they all look stunning! Pinning 🙂

  41. Dorothy @ Crazy for Crust

    Yeah. I won’t say anything in case you haven’t finished. But…good call.



      Ahhh, I’m dying! I will probably finish it tonight! Then the depression will set in. 🙂

      Thanks Dorothy!

  42. Belle

    Wow, that looks amazing! Aren’t the divergent books just the best? The film is great too! Can’t wait for more recipes, Belle x

  43. Jaren (Diary of a Recipe Collector)

    My jaw drops when I see the photos of your cakes! Obviously all the reading is not affecting them:) I can’t wait to try this one.

  44. Melanie @ Carmel Moments

    There can never be enough cookie dough in a girls life. I just posted cookie dough pie and cookie dough parfaits on the blog recently. And I just can’t stop thinking about cookie dough.
    I’ve definitely got to make this for the next celebration. Looks amazing! Pinning!
    Happy Thursday!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29