Frozen cookie dough layer cake stacks a soft chocolate chip cookie base, a layer of chocolate cake, and a thick blanket of vanilla ice cream into one make ahead dessert that slices like a cake and tastes like a cookie sundae.

The cookie layer bakes for fifteen minutes and everything else is assembly, so most of the time is simply waiting in the freezer. It serves eight and holds well for days, which makes it a smart pick for birthdays and summer gatherings.

A baked cookie layer is safe to eat, unlike raw dough, and it stays pleasantly chewy even after hours in the freezer.

The chocolate cake layer adds a soft, tender middle that keeps the dessert from feeling like only ice cream and cookie.

Softened ice cream spreads smoothly and then firms up into clean, even slices, so the cake looks tidy with very little decorating.

The cookie layer uses one cup of flour, half a cup of softened butter, half a cup of brown sugar, a quarter cup of granulated sugar, one egg, one teaspoon of vanilla, a quarter teaspoon of salt, and half a cup of chocolate chips.
You also need one nine inch chocolate cake layer, baked and cooled, and four cups of vanilla ice cream. A boxed cake mix baked in a nine inch pan works well, and you can freeze the second layer for later.

Brown sugar. It gives the cookie layer a chewy texture and a caramel flavor that holds up in the cold.

Chocolate chips. They stay soft in the baked cookie and add pockets of melted chocolate in every slice.

Chocolate cake layer. It supplies a tender, moist middle that softens slightly as the cake thaws.

Vanilla ice cream. Spread while soft, it freezes into a smooth layer that ties the dessert together.

Butter and egg. They bind the cookie base so it slices cleanly without crumbling.

1. Bake the cookie layer. Heat the oven to 350 degrees F, line a nine inch springform pan with parchment, cream the butter and sugars, beat in the egg and vanilla, then stir in the flour, salt, and chocolate chips and press the dough into the pan.

2. Cool the base. Bake for twelve to fifteen minutes until the edges are set, then cool completely in the pan.

3. Add the cake. Place the cooled chocolate cake layer on top of the cookie base and press it down gently.

4. Spread the ice cream. Let the ice cream soften for ten minutes, then spread it evenly over the cake and smooth the top.

5. Freeze until firm. Cover the pan and freeze for at least four hours, then unmold and slice with a warm knife.

Let the cake stand for five minutes before slicing, and serve it with chocolate sauce or whipped cream. It makes a cool partner for soft chocolate chip cookies on a dessert table. If you like frozen and chilled sweets, add caramel cheesecake bars or brownie cheesecake cups, and keep cookie brownies on hand for guests.

Wrap the cake tightly in plastic and foil and keep it in the freezer for up to two weeks. Slice it straight from the freezer with a warm knife, and return leftovers to the freezer within an hour. Do not refreeze slices that have melted into a puddle.

Flag the allergens. This dessert contains wheat, eggs, and milk, and chocolate products may carry traces of nuts or soy.

Do not taste raw. Do not taste the cookie dough before baking, because raw flour and raw egg can carry germs.

Cool fully. A warm cookie base melts the ice cream, so wait until both layers are completely cold.

Line the pan. Parchment on the bottom and sides helps the frozen cake release in one piece.

Warm the knife. Dip a long knife in hot water and wipe it dry between slices for clean edges.

Swap the ice cream. Chocolate, mint, or coffee ice cream all work in the same amount.

Add a topping. Crushed cookies or a drizzle of fudge sauce adds crunch and polish.

Check trusted guidance. See the Purdue Extension guide to storing leftovers for safe storage.

It is a frozen dessert of baked cookie base, chocolate cake, and vanilla ice cream.

Freeze it for at least four hours, though overnight gives the cleanest slices.

Yes, it keeps in the freezer for up to two weeks when wrapped tightly.

Yes, because the cookie layer is baked, but do not taste the dough before it bakes.

Can I use store bought cake?

Yes, a nine inch chocolate cake layer from the bakery works well.

Save

Frozen Cookie Dough Layer Cake

A baked chocolate chip cookie base topped with chocolate cake and vanilla ice cream, frozen into slices.

Print Recipe Pin Recipe

Prep Time 4 15

Cook Time 15

Total Time 4 30

Course Dessert

Cuisine American

Servings 8 slices

Calories 470 kcal

Equipment

Springform pan, 9 inch
Mixing bowls
Parchment paper
Offset spatula

Ingredients

Main Ingredients

1 cup all purpose flour
½ cup unsalted butter softened
½ cup brown sugar packed
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
¼ tsp salt
½ cup chocolate chips
1 chocolate cake layer 9 inch, baked and cooled
4 cup vanilla ice cream softened

Instructions

Cooking

Bake. Press the cookie dough into a lined 9 inch pan and bake at 350 F for 12 to 15 minutes.
Cool. Cool the cookie base completely.
Layer. Set the chocolate cake layer on the cookie base.
Spread. Smooth the softened ice cream over the cake.
Freeze. Freeze 4 hours, unmold, and slice with a warm knife.