Next, while your cake is cooling, it’s time to make the cookie dough layer. If you’re using store-bought cookie dough, just scoop out about 1 cup, flatten it out, and shape it into a layer that will fit over the cooled chocolate cake. If you decide to go homemade (which I highly recommend), make the cookie dough according to your favorite recipe but without baking it! Once you’ve formed the layer, place it in the fridge to firm up while you tackle the next layer—ice cream!
Now it’s time to add the ice cream! Let both the vanilla and chocolate ice cream sit out at room temperature for about 10-15 minutes until they soften slightly. This makes it way easier to spread on top of your cookie dough layer. I usually take the opportunity to whip up some whipped cream while I’m waiting, but that’s entirely optional. Spread the vanilla ice cream over the cookie dough layer first, followed by the chocolate ice cream. To make things extra fun, fold in a handful of M&M’s into the ice cream for texture and color!
Once layered and smooth, easily pop the whole thing back into the freezer for at least four hours—but overnight is even better, if you can wait! When it’s time to serve, remove it from the springform pan, top it with whipped cream and a drizzle of chocolate syrup, and toss a few more M&M’s on top for good measure.
Pro Tips for Best Results
One tip I’ve picked up over the years is that letting the ice cream soften before spreading it leads to a smoother finish that looks more polished. I usually set my ice cream out for at least 10-15 minutes to get it just right! Also, I tested this recipe three ways: using homemade cookie dough, store-bought, and substituting with brownie layers—delicious in all forms, but the cookie dough really adds a nostalgic touch.
Don’t be hesitant to mix in your favorite candies or toppings; I’ve added crushed Oreos and even different flavored ice creams in the past, and they all turned out great. Lastly, if you’re short on time during prep, consider using store-bought cake mix and ice cream to speed things up. It all comes together beautifully, no matter how you slice it!
Common Mistakes to Avoid
One mistake that I made the first time was not letting the chocolate cake cool completely before adding the cookie dough layer. This led to a melty mess, and while it still tasted delicious, it didn’t have that clean, polished look I was after! (See the next page below to continue…)
Another common error is overfilling your springform pan. I learned this the hard way when I had a mini ice cream explosion all over my kitchen. Be sure to leave a little space at the top to account for the ice cream layers.
Also, don’t try to rush the freezing time; letting the cake chill overnight gives the flavors time to meld beautifully. I’ve made the mistake of wanting to dig in too soon, so now I set reminders for myself to let it freeze all night.
Finally, be aware of the temperature. If your kitchen is warm, your cake won’t set properly. One summer, the ice cream refused to freeze at all because my kitchen was just too hot!