Creamy vanilla ice cream is sandwiched between two layers of chewy cookies in this Chocolate Chip Cookie Ice Cream Cake recipe. With mini chocolate chips decorating the outside, it’s like a chipwich ice cream sandwich, but in full cake form!
I’ve been making this chocolate chip cookie ice cream cake for well over a decade now. In fact, I first shared it way back in 2015! Since then, I’ve updated the recipe to make it even better.
The previous version of this ice cream cake was delicious, but I used my chocolate chip cookie cake as the bottom layer, and it was so thick that it could be hard to cut through when frozen. So we did a lot of testing to get a cookie that says a little softer when frozen, and we divided it into two layers. That way, you still get just as much cookie, but the two layers make it easier to cut. Plus, now it feels more like a chocolate chip cookie ice cream sandwich, which was one of my favorite treats as a kid!
I’ve made many different ice cream cakes over the years, ranging from classics like copycat Dairy Queen ice cream cake and Neopolitan ice cream cake to decadent, over-the-top favorites like cake batter fudge brownie ice cream cake and Oreo brookie ice cream cake. But there’s just something about the simplicity of this chocolate chip cookie ice cream cake that keeps it a family favorite that gets requested again and again.
Why We Love This Chocolate Chip Cookie Ice Cream Cake
- Two desserts in one. This recipe gives you chewy chocolate chip cookies and creamy vanilla ice cream together in every bite.
- The cookie stays soft. I went to great lengths testing a cookie that stayed soft enough to slice when frozen, but still had a great cookie texture. This one is perfect!
- Great to make ahead. This ice cream cake is ideal for making a day in advance, as it needs to chill for 5-6 hours once assembled. It stays good for up to a week, so feel free to assemble it even two days ahead.
- Customize the flavor & toppings. Feel free to customize this ice cream cake with your favorite ice cream and decorate it however you’d like.
Ingredient Notes
The cookie portion of this ice cream cake is made with pantry staples and typical cookie ingredients. All you need for the middle layer is your favorite ice cream! Here’s an overview of what’s needed. Be sure to check the recipe card at the end of the post for the exact measurements.
- All-purpose flour – It’s extra important to accurately measure the flour for this chocolate chip cookie cake because too much can change the texture of the cookie layers. I like to use a kitchen scale, but the spoon and level technique, as detailed in my post How To Accurately Measure Flour, is another great option.
- Baking soda – Helps the cookie layers rise in the oven and contributes to the perfect texture.
- Salt – Brings out the flavors already present in the cookie. Without salt, the cookie would be bland.
- Butter & vegetable oil – Both melted butter and vegetable oil are added to keep the cookie soft and moist. Originally, I used just softened butter, but that was too firm when frozen. Using the combination of both is what helps create the perfect texture when frozen.
- Light brown sugar – Adds more moisture than granulated sugar for chewiness, while adding richness in flavor.
- Corn syrup – This is key in for a cookie that stays soft and chewy even when frozen, so you cannot leave it out. Corn syrup doesn’t fully freeze, and it lends those properties to these cookies (similar to the fudge layer in my Copycat Dairy Queen Ice Cream Cake).
- Egg – Binds all of the ingredients together and adds chewiness.
- Vanilla extract
- Semi-sweet chocolate chips – I use regular chocolate chips in the cookie dough and mini chocolate chips to decorate the outside of the cake.
- Vanilla ice cream – Any vanilla ice cream works. Just use your favorite!
How To Make Chocolate Chip Cookie Ice Cream Cake
This ice cream cake is easier to make than you may think. Let’s take a look at the process. The full printable instructions can be found in the recipe card below.
Begin by preheating the oven to 350°F . Line two cake pans with parchment paper in the bottom. Spray the sides with baking spray.
Combine the flour, baking soda, and salt in a bowl and set it aside.
Mix the melted butter, oil, and brown sugar in a large bowl.
Add the corn syrup, egg, and vanilla. Mix until combined.
Mix in the dry ingredients until just well combined. Fold in the chocolate chips.
Press the dough evenly into the two pans. Top with extra chocolate chips.
Bake for 10-12 minutes, until the edges are lightly golden. Cool completely in the pans, then remove.
Wash one pan and line it with clear wrap (such as Press ‘N Seal), leaving some overhang. Place one of the cookie layers in the bottom of the pan.
Scoop the vanilla ice cream into a bowl. Let sit for 5-10 minutes, then stir with a spatula until smooth and creamy.
Spread the ice cream evenly on top of the first cookie.
Top the ice cream with the final cookie. Wrap the clear wrap over the top and freeze for 5-6 hours.
Once frozen, use the clear wrap overhang to transfer the ice cream cake to a serving plate.
Press mini chocolate chips into sides of the ice cream. If the ice cream melts to much, pop it back in the freezer before continuing. Enjoy immediately or return to the freezer until ready to slice and serve.
Make This Cake Like a Pro
- Cool the cookies completely. Let the chocolate chip cookie cakes cool completely in the pan before removing them. They’re softer than regular cookies and more likely to crumble if you remove them while warm. Sometimes I’ll pop them in the freezer for 20 minutes to ensure they’re solid and ready to work with.
- Use the same pan. Don’t try to assemble this chocolate chip cookie ice cream cake in any pan besides the one you baked the cookie layer in. First, there’s no need to dirty another dish and, second, you’ll end up with a mess if the ice cream layer isn’t the exact size as the cookies.
- Prepare the pan. It’s important that the ice cream release easily from the pan. Before assembling the ice cream, I add clear wrap in two directions, covering the bottom and sides and leaving overhang to lift the assembled ice cream cake out later.
- Soften the ice cream. The key is to soften the ice cream in a bowl so it’s easy to spread but not so much that it’s completely melted. Five to 10 minutes in my kitchen is usually just the right amount of time.
- Freeze before slicing. As tempting as it is to slice right away, the ice cream layer will be very soft after assembling. If you slice it or remove it from the pan, melted ice cream will just pour out the sides. I like to make it the night before and decorate the next day.
Make It Your Own
The fun thing about this chocolate chip cookie ice cream cake is that you really have endless options to make it your own. Feel free to change up the ice cream flavor. Try it with mint chocolate chip, cookie dough ice cream, or chocolate ice cream.
And have fun decorating! You can easily leave off the mini chocolate chips and use sprinkles instead. Or add a chocolate ganache drip. You could even decorate the top with some whipped cream sprinkled with mini chocolate chips or sprinkles. If you want to get really fancy, check out my Ice Cream Cake Decorating Tutorial for some ideas.
How To Store Ice Cream Cake
This chocolate chip cookie ice cream cake needs to be stored in the freezer, of course. Keep it well covered with plastic wrap or in a freezer-safe container, like a cake carrier. It’s best enjoyed within 5 to 7 days.
Watch How To Make It
More Ice Cream Cake Recipes
This recipe was updated 5/6/2026. If you’d like to view the old version of the recipe, download this recipe PDF.
Chocolate Chip Cookie Ice Cream Cake
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Ingredients
- 2 cups (260g) all-purpose flour (measured correctly)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (112g) unsalted butter (melted)
- ¼ cup (60ml) vegetable oil
- ½ cup (112g) light brown sugar (packed)
- 3 tablespoons corn syrup
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup (112g) semi-sweet chocolate chips
- 1.5 quarts vanilla ice cream
- 2 cups (338g) mini chocolate chips (for decorating)
Instructions
- Preheat oven to 350°F (180°C). Prepare two 9-inch cake pans with parchment paper in the bottom and baking spray on the sides. Set aside.
- Combine the flour, baking soda and salt in a medium sized bowl and set aside.
- Add the melted butter, oil, and brown sugar to a large bowl and mix to combine.
- Add the corn syrup, egg and vanilla extract and mix until well combined.
- Add the dry ingredients and mix well until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball. Gently stir in the chocolate chips.
- Divide the cookie dough evenly between the two prepared pans and press into the bottom of the pan. Add a few extra chocolate chips on top, if you’d like. The cookie dough may seem a little oily.
- Bake for 10-12 minutes, or until the edges are lightly golden and it just looks baked.
- Remove from the oven and allow to cool completely in the pan, so it doesn’t break when you try to remove it.
- Once fully cooled, remove the cookies from the pans. If you’re concerned about them breaking still, you could freeze them for about 20minutes first. Set aside.
- Wash and prepare one of the 9-inch cake pans by lining the bottom with clear wrap that extends out with some overhang (I like to use press n’ seal, since it’s a little sturdier). Lay one piece of wrap across going each direction, so that the whole pan is covered and none of the ice cream will touch the pan (this will make it easier to remove later). Place one of the cookies into the bottom of the pan.
- Scoop the vanilla ice cream into a large bowl and let it sit for 5-10 minutes, then use a rubber spatula to stir it and smooth it out into a creamy consistency.
- Spread the ice cream evenly on top of the first cookie, then top with the final cookie.
- Wrap the overhanging clear wrap over the top of the cookie and cover, then freeze for 5-6 hours.
- Once frozen, remove the ice cream cake from the pan using the clear wrap overhang. You may need to wiggle it a bit to get it to loosen from the sides of the pan. Place it on a serving plate.
- Press mini chocolate chips into the sides of the cake, on the ice cream. You may need to press of them a bit to get them to stick to the frozen ice cream. If it seems like the ice cream is melting too much, pop it back in the freeze for a bit and then continue.
- Place the ice cream cake in the freezer until ready to serve. Serve as is, or with chocolate sauce, whipped cream or other toppings. Store well covered and eat within 5-7 days.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Enjoy!
