Ultimate Cookie Dough Ice Cream Cake

Welcome to the ultimate guide for crafting a show-stopping dessert that’s perfect for any celebration: a decadent Cookie Dough Ice Cream Cake. This masterpiece transcends the ordinary, offering a delightful fusion of rich, moist chocolate cake, creamy cookie dough ice cream, and generous chunks of soft, edible cookie dough, all enrobed in a luscious chocolate chunk whipped cream and finished with an elegant chocolate drip. Forget those generic store-bought cakes; this homemade creation promises an unforgettable experience that will leave your guests begging for the recipe.

Whether you’re celebrating a birthday, hosting a summer gathering, or simply craving an extraordinary treat, this layered ice cream cake is designed to impress. Each slice reveals layers of pure bliss, from the tender chocolate cake that forms the base to the indulgent cookie dough ice cream that melts in your mouth, complemented by delightful pockets of chewy cookie dough. It’s a dessert that perfectly balances textures and flavors, making every bite a memorable one.

This post is proudly sponsored by Alden’s Organic, a brand committed to exceptional quality and organic ingredients. All thoughts and opinions expressed are genuinely my own. Thank you for supporting the partners that help make Stephanie’s Sweet Treats possible!

When it comes to ice cream cakes, nothing quite compares to a homemade version. Unlike typical offerings from commercial chains, this recipe delivers unparalleled freshness, superior flavor, and a truly artisanal touch. The secret lies in the quality ingredients and the careful construction of each layer, ensuring a harmonious balance that generic cakes simply can’t achieve. Prepare yourself; this cake is so good, it might just disappear faster than you can say “seconds!”

One of the standout features of this incredible dessert, beyond the delightful cookie dough ice cream, is the inclusion of soft, edible chocolate chip cookie dough pieces. Unlike traditional cookie dough that hardens when frozen, this specially formulated dough remains wonderfully soft and chewy even at ice cream temperatures. This is achieved by incorporating both heavy cream and light corn syrup, which work together to maintain its tender texture, creating an irresistible surprise in every bite.

This fantastic ice cream cake is an absolute game-changer for any occasion. Imagine serving this on a scorching summer day, bringing a smile to everyone’s face at a lively summer party, or making a birthday extra special. It encapsulates all the joyous fun of classic chocolate chip cookies combined with the refreshing coolness of ice cream, making it a truly memorable centerpiece for any celebration, especially summer birthdays.

If you’re a fan of frozen treats and looking for more delightful ideas, be sure to explore these other fantastic recipes: Ice Cream Cookie Sandwich, a classic favorite for all ages; Strawberry Ice Cream Cheesecake, a fruity and creamy sensation; and M&M Cookie Ice Cream Sandwiches, perfect for a burst of color and chocolatey fun.

Why This Cookie Dough Ice Cream Cake Recipe is a Must-Try

This recipe isn’t just about combining ingredients; it’s about creating a symphony of flavors and textures that elevate a simple dessert to an extraordinary experience. Here’s a closer look at what makes this cookie dough ice cream cake truly special and why it consistently delivers amazing results:

• Perfectly Moist Chocolate Cake Layers: Our cake features two thin, yet incredibly moist and tender chocolate cake layers. Baked to perfection, these layers provide a stable and flavorful foundation that beautifully complements the rich, cold elements of the ice cream and cookie dough. The subtle cocoa notes enhance the overall chocolate experience without overpowering other components.
• Luxurious Chocolate Chunk Whipped Cream: Forget plain frosting! This cake is generously frosted with a stabilized whipped cream that’s studded with very small, decadent chocolate pieces. The gelatin in the whipped cream ensures it holds its shape beautifully, even after extended time out of the freezer, while the chocolate chunks add an extra layer of creamy goodness and delightful texture, making each bite even more indulgent.
• Premium Cookie Dough Ice Cream: The heart of this ice cream cake recipe is the exceptional cookie dough ice cream from Alden’s Organic. We specifically chose Alden’s for its superior quality and incredible flavor profile. Their ice cream is generously packed with chewy cookie dough pieces and features luscious ribbons of fudge swirled throughout, creating an utterly irresistible base that sets this cake apart.
• Irresistibly Soft Edible Cookie Dough Bites: What’s a cookie dough ice cream cake without fantastic cookie dough? This recipe includes homemade edible cookie dough that uses mini chocolate chips and is prepared to remain wonderfully soft and pliable, even when frozen solid. We cut this dough into delightful bites for the filling and roll it into charming balls for decoration, ensuring a satisfyingly chewy texture throughout the cake.
• Decadent Chocolate Ganache Drip: While optional, the elegant chocolate ganache drip adds a touch of sophistication and an extra burst of rich chocolate flavor. This smooth, glossy ganache not only enhances the visual appeal of the cake but also provides a luxurious finish that cascades down the sides, adding another layer of chocolatey decadence.

Essential Ingredient Notes for the Best Cookie Dough Ice Cream Cake

Achieving the perfect cookie dough ice cream cake starts with understanding the role of each ingredient. Here are some key notes to guide you. For the complete list with precise measurements, please refer to the recipe card below.

• Unsweetened Cocoa Powder: For a truly rich and deep chocolate flavor in your cake layers, I highly recommend using Dutch-process cocoa powder. Its less acidic nature and darker color result in a smoother, more intense chocolate taste compared to natural cocoa. This is the specific brand I used for its exceptional quality.
• Oil (Canola or Vegetable): Using oil in your chocolate cake batter, as opposed to butter, ensures a supremely moist and tender crumb that stays soft even when chilled. Oil remains liquid at room temperature, which contributes to a more consistently tender cake.
• Eggs: Always bring your large eggs to room temperature at least 2 hours before you plan to start baking. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and a lighter cake texture.
• Buttermilk: Just like eggs, buttermilk should be at room temperature. Whether you opt for full-fat or reduced-fat, ensuring it’s not cold allows it to integrate seamlessly into the batter, contributing to the cake’s tenderness and rich flavor.
• Hot Water: The addition of steaming hot water to the chocolate cake batter is crucial. It helps to bloom the cocoa powder, intensifying its flavor, and creates a very thin batter consistency, which is characteristic of incredibly moist chocolate cakes.
• Cookie Dough Ice Cream: For unparalleled flavor and texture, I strongly suggest using Alden’s Organic Dough Yeah™ Cookie Dough Fudge Ice Cream. Its certified organic status and delicious balance of cookie dough pieces and fudge ribbons are unbeatable. You will need three containers to achieve the generous ice cream layer in this cake.
• Unsalted Butter (for Cookie Dough): For the edible cookie dough, ensure your unsalted butter is softened to room temperature about 2 hours before you begin. This allows it to cream properly with the sugars, creating a light and fluffy base.
• Brown Sugar (for Cookie Dough): I typically use light brown sugar for the edible cookie dough, but dark brown sugar works just as well. The molasses in brown sugar adds moisture, depth of flavor, and a characteristic chewy texture to the cookie dough.
• Light Corn Syrup (for Cookie Dough): This ingredient is absolutely essential for keeping the edible cookie dough soft and chewy, even when frozen. Light corn syrup prevents sugar crystallization, ensuring your cookie dough pieces remain delightfully tender rather than rock-hard. Do not skip this!
• Mini Chocolate Chips: For the best distribution and texture within the edible cookie dough, mini chocolate chips are highly recommended. For the chocolate drip, you can use semi-sweet or dark chocolate chips. I advise against milk chocolate for the drip as it can make the overall cake excessively sweet.
• Powdered Gelatin (for Whipped Cream): This is a non-negotiable ingredient for the chocolate chunk whipped cream. Powdered gelatin acts as a stabilizer, preventing the whipped cream from deflating or weeping, especially crucial for an ice cream cake that needs to hold up under various temperatures. Without it, your whipped cream won’t last.

Alden’s Organic: The Secret to the Best Cookie Dough Ice Cream

I must confess, Alden’s Organic Cookie Dough Ice Cream is so utterly delicious, I could easily devour an entire pint with a spoon in one sitting. It truly is that good! Its exceptional quality is a cornerstone of this recipe, contributing significantly to the cake’s overall incredible flavor and texture.

What makes Alden’s Organic ice cream so special and why is it the perfect choice for this decadent cake? It’s not just a matter of taste; it’s about their commitment to quality and transparency. Alden’s Organic is certified organic, meaning you can trust that it’s made with wholesome, natural ingredients, free from artificial additives. Crucially, it contains no high-fructose corn syrup, no artificial flavorings, and no artificial sweeteners. This dedication to natural goodness shines through in every scoop.

Beyond its organic integrity, the flavor profile of Alden’s Cookie Dough Ice Cream is simply divine. It’s generously packed with perfectly sized cookie dough pieces that remain delightfully soft, and for an added layer of indulgence, luscious ribbons of fudge are swirled throughout, creating an extra dimension of rich chocolatey flavor. This combination ensures that every bite of your ice cream cake is bursting with delightful textures and authentic taste.

My love for Alden’s Organic ice cream extends beyond this recipe. I’ve incorporated their fantastic products into other delicious creations, including my Ice Cream Cookie Sandwich and the delightful Strawberry Ice Cream Cheesecake. Once you try their ice cream, you’ll understand why it’s a staple in my kitchen for elevating frozen desserts to gourmet status.

Step-By-Step Instructions: Crafting the Perfect Chocolate Cake Layers

Creating the chocolate cake layers for this ice cream cake is surprisingly straightforward, and you won’t even need an electric mixer for the cake batter itself. For baking, ensure you have two 8-inch cake pans for the chocolate layers and one additional 8-inch cake pan for shaping the ice cream layer.

1. Prepare Your Pans & Preheat Oven: Begin by preheating your oven to 350°F (175°C). Generously spray two 8-inch cake pans with a baking nonstick spray. To ensure your cakes release perfectly, line the bottom of each pan with an 8-inch parchment paper circle, then spray the parchment paper again. This double protection is key to preventing sticking.
2. Combine Dry Ingredients: In a large mixing bowl, start by sifting together the all-purpose flour and cocoa powder. Sifting helps to remove any lumps and ensures a light, airy texture. Once sifted, add the granulated white sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly until they are well combined. Set this bowl aside.
3. Mix Wet Ingredients: In a separate, medium-sized bowl, combine the oil, pure vanilla extract, room temperature buttermilk, and large eggs. Whisk these wet ingredients until they are fully incorporated. Next, slowly and carefully whisk in the steaming hot water. Be cautious as the water is hot.
4. Combine Wet and Dry: Pour the entire mixture of wet ingredients into the large bowl containing your dry ingredients. Whisk gently until just combined. It’s important not to overmix, as this can lead to a tough cake. The batter will be quite runny, which is exactly the consistency you’re looking for to achieve a moist cake.
5. Pour and Bake: Divide the runny chocolate cake batter evenly between your two prepared 8-inch cake pans. Place the pans into the preheated oven and bake for approximately 18-20 minutes. The cake layers are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
6. Cool and Freeze Cake Layers: Once baked, remove the cake pans from the oven and let them cool on a wire cooling rack for about 10-15 minutes. After this initial cooling, carefully invert the cakes onto the cooling rack, remove the parchment paper, and allow them to cool completely. Once entirely cool, wrap each cake layer tightly in plastic wrap to prevent freezer burn, and then freeze them overnight. Freezing makes them much easier to handle and assemble for the ice cream cake.
7. Prepare the Ice Cream Layer: While your cakes are baking and cooling, prepare your ice cream layer. Line a clean 8-inch cake pan with aluminum foil, leaving an overhang on the sides which will act as handles for easy removal. Take your cookie dough ice cream out of the freezer and let it soften on the counter for about 15 minutes. This makes it easier to spread. Scoop the softened ice cream into the foil-lined pan, using a spatula to spread it evenly and smooth the top.
8. Freeze Ice Cream Layer: Cover the ice cream-filled pan tightly with plastic wrap or more aluminum foil. Place it back into the freezer and allow it to freeze overnight. This ensures the ice cream layer is firm and solid, making assembly much smoother.

Step-By-Step Instructions: Preparing the Edible Cookie Dough and Whipped Cream

These two components add incredible texture and flavor to your ice cream cake. For this section, you’ll benefit from using a stand mixer equipped with a paddle attachment for the cookie dough and a whisk attachment for the whipped cream, or a reliable hand mixer.

1. Heat Treat the Flour for Edible Cookie Dough: Safety first! To ensure the cookie dough is perfectly safe to eat raw, you must heat-treat the flour. Spread the measured all-purpose flour thinly onto a baking sheet. Bake it in a preheated 300°F (150°C) oven for exactly 5 minutes. This step kills any potential bacteria. Once baked, let the flour cool completely before proceeding.
2. Beat Wet Ingredients for Cookie Dough: In the bowl of your stand mixer (or a large mixing bowl with a hand mixer), combine the softened unsalted butter, granulated white sugar, and packed brown sugar. Beat these ingredients together on high speed for about 2 minutes, until the mixture becomes light and fluffy. Then, add the pure vanilla extract, heavy cream, and light corn syrup. Mix until just combined; the mixture will appear quite wet, which is normal.
3. Incorporate Dry Ingredients and Chocolate Chips: To the wet ingredients, add the heat-treated flour and salt. Mix on low speed until the flour is just incorporated, being careful not to overmix. Finally, fold in the mini chocolate chips using a rubber spatula.
4. Shape and Chill the Cookie Dough: Divide the prepared edible cookie dough. Take about two-thirds of the dough and press it into a flat disc shape on a piece of plastic wrap. Wrap it tightly and chill it in the refrigerator until it is firm enough to handle, typically about an hour. Once firm, cut the disc into small, bite-sized pieces. Freeze these bites for 10-15 minutes before assembly to help them hold their shape. With the remaining one-third of the cookie dough, roll it into small, uniform balls. These will be used for decoration. Place the cookie dough balls on a plate and chill them in the refrigerator as well.
5. Prepare for Whipping Cream: For the best results with whipped cream, ensure your mixing bowl (preferably metal) and whisk attachment are thoroughly chilled. Place them in the freezer for at least 10 minutes before you start. This cold environment helps the cream whip up faster and hold its volume better.
6. Activate Gelatin for Stabilized Whipped Cream: In a small, microwave-safe bowl, combine the cold water and powdered gelatin. Stir briefly and let it sit for 5 minutes to allow the gelatin to bloom. After blooming, microwave the mixture for 10-15 seconds, just until the gelatin is fully melted and the liquid is clear (do not boil). Stir in the 1 1/2 teaspoons of heavy cream. If any lumps remain, microwave for another 5 seconds and stir again until completely smooth. Set aside to cool slightly.
7. Whip the Cream to Stiff Peaks: Pour the cold heavy cream and powdered sugar into your chilled mixing bowl. Begin whipping on medium-high speed until soft peaks start to form. While the mixer is running, slowly drizzle in the pure vanilla extract, followed by the slightly cooled gelatin mixture. Increase the mixer speed to high and continue to beat until stiff peaks form, indicating a perfectly stabilized whipped cream.
8. Fold in Chocolate Chunks: Once your whipped cream has reached stiff peaks, gently remove the bowl from the mixer. Using a rubber spatula, carefully fold in the finely chopped chocolate pieces (from your 4oz Lindt 70% chocolate bar, or similar dark chocolate). This creates the wonderful chocolate chunk whipped cream that will frost your cake.

Expert Tips for Assembling Your Cookie Dough Ice Cream Cake

Assembling an ice cream cake requires speed and precision due to the temperature-sensitive ingredients. Follow these tips for a perfectly layered and beautifully frosted cake:

• Preparation is Key: Before you even think about pulling anything from the freezer, ensure all your components are prepped and ready. This means having your cookie dough bites cut, your whipped cream made and ready, and your chocolate ganache prepared. Once the ice cream and cake layers are out, you’ll need to work quickly to prevent melting. Keep cakes and ice cream frozen until the very last moment.
• Secure Your Base: Place a small dollop or thin layer of your prepared chocolate chunk whipped cream onto the center of your chosen cake board or serving plate. This acts as an edible “glue” to prevent the first cake layer from sliding around during assembly and transport.
• Level Your Cake Layers: For a professional-looking cake with even layers, use a cake leveler or a sharp serrated knife to carefully trim any uneven domes from the tops of your chocolate cake layers. This ensures a flat surface for stacking.
• First Layer Assembly: Gently place your first frozen chocolate cake layer onto the whipped cream-secured cake board. Evenly spread about 1 cup of the chocolate chunk whipped cream over this layer using an offset spatula. To create a neat barrier for your cookie dough filling, use a piping bag fitted with a round tip (or simply snip the corner off the bag) to pipe a border of whipped cream around the outer edge of the cake. Finally, spread all of your chilled, bite-sized edible cookie dough pieces in an even, compacted layer on top of the whipped cream, within the piped border.
• Add the Ice Cream Layer (Work Quickly!): At this point, speed is crucial. Immediately retrieve your frozen ice cream layer from the freezer. Carefully lift it out of its foil lining and center it precisely on top of the cookie dough bites. Then, place the second frozen chocolate cake layer on top of the ice cream, ensuring the bottom of the cake (the flat side) is facing upwards for a perfectly smooth top surface.
• The Crumb Coat and Final Frosting: Liberally slather the remaining chocolate chunk whipped cream over the entire cake, covering the top and working your way down the sides. Use a straight spatula or an offset spatula to spread the frosting evenly. For a super smooth finish, use a cake scraper to gently smooth the sides. Don’t worry if a little bit of ice cream bleeds into the whipped cream; it only adds to the homemade charm!
• Initial Freeze and Chocolate Drip: As soon as the cake is fully frosted, immediately place it back into the freezer to firm up while you prepare your chocolate ganache drip. For the ganache, combine 1 cup semi-sweet chocolate chips with 3/4 cup hot heavy cream. Let sit for 2 minutes, then whisk until smooth. Cool slightly to room temperature before using.
• Applying the Chocolate Drip: For a controlled drip, transfer about half of your cooled chocolate ganache into a piping bag with a very small snip at the tip. Carefully pipe along the edge of the top of the cake, allowing the ganache to cascade down the sides in beautiful drips. Once the drips are established, pour the remaining ganache over the center of the cake and gently spread it with a spatula to create an even, glossy top.
• Final Touches and Freezing: Return the cake to the freezer for another 10 minutes to set the chocolate drip. After this quick freeze, arrange your reserved edible cookie dough balls on top of the cake for a charming and delicious decoration.
• For Best Results: Plan ahead and assemble this cake a day in advance. This allows all the layers to meld together and freeze solid, resulting in far less mess and cleaner slices when you serve it. Before cutting into this frozen delight, let it sit at room temperature for 10-15 minutes to soften just enough for perfect, easy slicing.

Frequently Asked Questions (FAQ) About Cookie Dough Ice Cream Cake

Storing and Freezing Your Cookie Dough Ice Cream Cake

To preserve the freshness, texture, and delicious flavor of this cookie dough ice cream cake, proper storage is essential. Once assembled and decorated, place the entire cake in an airtight container designed for cakes, or wrap it very tightly with multiple layers of plastic wrap followed by aluminum foil. This prevents freezer burn and protects the cake from absorbing any unwanted odors from your freezer.

When stored correctly in the freezer, this magnificent ice cream cake will maintain its quality and taste for up to 30 days. This makes it an excellent make-ahead dessert for parties or simply to enjoy a slice whenever a craving strikes.

Before serving, allow the cake to sit at room temperature for approximately 10-15 minutes. This brief thawing period will soften the ice cream and cake layers just enough to make slicing easier and to ensure optimal texture, without allowing it to melt completely.

Other Irresistible Cookie Dough Recipes To Try

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Average Rating: 5 out of 5 stars from 9 reviews

Cookie Dough Ice Cream Cake

Stephanie Rutherford

This cookie dough ice cream cake is a layered chocolate cake full of cookie dough ice cream, edible cookie dough bites, and homemade whipped cream full of chocolate chunks.

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Prep Time: 1 hr

Cook Time: 25 mins

Chilling Time: 12 hrs

Total Time: 13 hrs 25 mins

Servings: 16 slices

Ingredients

Chocolate Cake

• 1 cup All-purpose flour
• 3/4 cup White granulated sugar
• 1/3 cup Unsweetened cocoa powder
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1/4 cup Oil (canola or vegetable oil)
• 1 tsp Pure vanilla extract
• 2 Large eggs (room temperature)
• 1/2 cup Buttermilk (room temperature)
• 1/3 cup Hot water
• 1.5 quarts Alden’s Organic Cookie Dough Ice Cream

Edible Cookie Dough

• 1/4 cup Unsalted butter (room temperature)
• 1/8 cup White granulated sugar
• 1/4 cup Brown sugar (packed light or dark)
• 1 TBSP Heavy cream
• 1 TBSP Light corn syrup
• 1 tsp Pure vanilla extract
• 3/4 cup All-purpose flour
• 1/4 tsp Salt
• 1/3 cup Mini chocolate chips

Whipped Cream

• 3 cups Heavy cream
• 1 cup Powdered sugar
• 1 1/2 tsp Pure vanilla extract
• 2 TBSP Cold water
• 1 1/2 tsp Powdered gelatin
• 1 1/2 tsp Heavy cream
• 1 cup Chopped chocolate bar (I used 4oz Lindt 70% chocolate bar)

Chocolate Drip

• 1 cup Semi-sweet chocolate chips
• 3/4 cup Heavy cream

Instructions

Chocolate Cake

1. Preheat the oven to 350°F (175°C). Spray two 8-inch cake pans with baking nonstick spray. Line the bottom with 8-inch parchment paper and spray again.
2. In a large bowl, sift the flour and cocoa powder together. Add the sugar, baking powder, baking soda, and salt. Set aside.
3. Heat the water in a saucepan until steaming. In a medium bowl, mix the oil, vanilla, eggs, and buttermilk. Then, slowly mix in the hot water.
4. Pour the wet ingredients into the dry ingredients and whisk until combined. It will be a runny batter.
5. Pour between the two cake pans.
6. Bake for 20-25 minutes until a toothpick inserted comes out clean.
7. Let the cakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Let it cool completely. Wrap the cake slices tightly in plastic wrap. Freeze overnight.
8. Line an 8-inch cake pan with aluminum foil or plastic wrap. Let the ice cream soften for 15 minutes. Spread 1.5 quarts of cookie dough ice cream into the pan. Use a spatula to smooth it until even.
9. Freeze overnight.

Edible Cookie Dough

1. In a mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes until fluffy. Add the vanilla, heavy cream, and light corn syrup. Mix until combined.
2. Add the flour and salt and mix on low speed until combined. Add in the mini chocolate chips.
3. Take two-thirds of the dough and flatten into a disc and wrap in plastic wrap. Chill in the fridge for an hour until chilled and firm.
4. Roll the rest of the dough (one-third) into small cookie dough balls for the decoration. Place the cookie dough balls on a plate and chill in the fridge.

Whipped Cream

1. Start this right before decorating. Place a metal bowl and a whisk attachment in the freezer for 10 minutes. While you wait, finely chop a 4oz chocolate bar on a cutting board into very small pieces.
2. In a small bowl, mix the cold water and powdered gelatin. Let it sit for 5 minutes. Heat in the microwave for 5 seconds until melted. Add the 1 1/2 tsp of heavy cream and mix. Heat back in the microwave for another 5 seconds if needed for smoothness.
3. Pour heavy cream and powdered sugar into the cold bowl. Mix on high speed until looking fluffy. Add the vanilla and slowly add in the gelatin mixture. Beat on high speed until stiff peaks form.
4. Take off the mixer and gently fold in the chocolate chunks with a spatula.

Chocolate Drip

1. Start this after you frost the cake. Place semi-sweet chocolate chips in a bowl. Heat the heavy cream in a small saucepan over medium-low heat until steaming.
2. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes. Mix until smooth. If any chocolate chunks remain, heat in the microwave for 15-second intervals and stir until fully melted. Let it cool to room temperature before using.

Assembly

1. Spread a small amount of whipped cream on the board you are decorating on. Take the chilled disc of cookie dough out. Use a sharp knife to cut it into bites.
2. Place the first frozen cake layer down. Spread 1 cup of whipped cream over the cake. Use a piping bag to pipe a border of whipped cream over the edge of the cake. Place cookie dough bites on top of the whipped cream in a compacted layer.
3. Take the ice cream out of the freezer and place the ice cream layer on top. Work quickly now. Place the last cake layer with the bottom of the cake facing up.
4. Quickly spread the remaining whipped cream over the cake. Use a cake scraper to gently smooth it.
5. Place in the freezer while you make the chocolate drip.
6. Use a piping bag and use half of the chocolate drip. Pipe chocolate on the edge of the cake, so the chocolate drips down. Pour the rest of the chocolate on top of the cake. Use a spatula to smooth.
7. Freeze for 10 minutes before topping with the extra cookie dough balls.
8. Serve immediately or keep in the freezer covered. Let it thaw on the counter for 10-15 minutes before cutting into.

Nutrition Information (per slice)

Calories: 451 kcal, Carbohydrates: 44g, Protein: 5g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 74mg, Sodium: 199mg, Potassium: 177mg, Fiber: 2g, Sugar: 23g, Vitamin A: 956IU, Vitamin C: 0.4mg, Calcium: 81mg, Iron: 2mg

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