Cookie Dough Moose Tracks Ice Cream Cake

10 Servings

Cookie Dough Moose Tracks Ice Cream, cookies, and cake are three magical words – and when you combine them – it’s a true symphony! Everyone will love this stunning creation!


  1. First, we’ll make the cookie crust. Preheat the oven to 350 degrees and then line the bottom of a springform pan with parchment paper.

  2. Take the room temperature butter and place it in a mixing bowl with the sugar and brown sugar. Cream until light and fluffy, approximately 3 minutes.

  3. Add the egg and vanilla extract and mix until combined.

  4. Add the flour and baking soda and mix until thoroughly combined.

  5. Finally, stir in the chocolate chips. Then, with your hands or a large, firm spatula, take the dough and press into the bottom of the springform pan. Try to make it as smooth as you can.

  6. Bake for 18 minutes, or until the edges are just beginning to turn golden.

  7. Let cool completely.

  8. Take the Cookie Dough Moose Tracks carton out of the freezer and let it soften.

  9. Spread the ice cream in an even layer onto the cookie crust. This will use most of the 48 oz (“half-gallon”) container.

  10. Place in the freezer to harden.

  11. Once firm, remove frozen whipped topping from the freezer and allow to soften. Spread or pipe a layer of softened frozen whipped topping on the cake. Arrange mini chocolate chip cookies and chocolate syrup, if desired, on top of cake.

  12. Return to the freezer if you’re not ready to serve. When it is showtime, simply remove from the freezer, cut, and enjoy!

  • ¾ c butter at room temperature

  • ¾ c brown sugar

  • ¼ c sugar

  • 1 egg

  • 1.5 tsp vanilla extract

  • 2 c all-purpose flour

  • 1 tsp baking soda

  • 1.25 cups chocolate chips

  • 1 carton of Cookie Dough Moose Tracks Ice Cream

  • 8 oz frozen whipped topping (such as Cool Whip)

  • Mini Cookies (such as Chips Ahoy)