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Cookies and Cream Ice Cream Cake

Yields24 ServingsPrep Time2 hrsFreezing Time2 hrsTotal Time4 hrs

Mmmm, layers of rich chocolate cake, creamy vanilla flavored ice cream, and crunchy cookies, topped with decadent whipped frosting.

Use Your Favorite Chocolate Cake Mix
- OR -
Chocolate Cake Ingredients
 1 cup granulated sugar
 1 cup all-purpose flour
 1 tbsp corn starch
 ⅓ cup cocoa powder
 ¼ tsp baking soda
 ½ tsp table salt
 2 large eggs
 ⅓ cup vegetable oil
 1 tsp vanilla extract
 ½ cup water
Ice Cream Filling
 1 pouch Chilly Churn ™ Vanilla Flavored Ice Cream – With Other Natural Flavor, prepared
 1 ¾ cups whole milk
 1 ¼ cups heavy cream
 34 or less chocolate sandwich cookies, divided (for garnishing)
 2 cans (16 oz) vanilla frosting, divided
 ½ cup semisweet chocolate chips or liquid chocolate equivalent
 Whipped topping for decorating
Follow directions on package if using favorite chocolate cake mix; otherwise:
1

Preheat the oven to 350°F. Lightly grease and flour (or grease, then line with parchment, then grease again) a 9-inch round pan.

2

Whisk together sugar, flour, corn starch, cocoa, baking soda, and salt. Additional cocoa may be added, if desired.

3

Add the eggs, oil, vanilla, and water, beating until smooth. Add more oil and water if needed.  Pour the batter into the prepared pans.

4

Bake the cake for 30 to 35 minutes or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack. 

Ice Cream Filling and Assembly
5

Prepare the Chilly Churn™ Vanilla Flavored Ice Cream Mix – With Other Natural Flavor according to package directions.

6

While preparing the ice cream, crush 10 sandwich cookies into small pieces and add to the mix in the freezer bowl until combined.

7

Line a clean 9-inch cake pan with saran wrap and press to smooth. Fill the pan with the prepared ice cream, cover with saran wrap, and freeze for 2 hours to set firmly.

8

On a flat plate or cake round, place the cooled chocolate cake. Remove the ice cream from the freezer, remove the saran wrap, and place on top of the cake round.

9

If using chocolate chips, put in a small pot or microwave and heat until melted.

10

Place 1 cup of the canned frosting in a mixing bowl and fold in the melted chocolate chips until uniformly mixed with no streaks of color.  Set aside.

11

Take the remaining vanilla frosting and coat the sides and top of the ice cream cake with a smooth surface. Trim the base and top corners with the prepared chocolate frosting.

12

To designate slices, place swirls of whipped topping evenly around the outer edge on the top of the cake, garnish with a chocolate sandwich cookie.

Notes

If you don’t want to color the dark frosting yourself, use a canned fudge frosting. The cake may serve up to 24 slices, for a cleaner look, reduce the number of whipped topping swirls.

The ice cream layer may begin to soften during the frosting process, return the cake to the freezer for 5-10 minutes to harden and then begin frosting again.

Frosting can be replaced with fondant to give a smoother, cleaner look

Nutrition Facts

24 servings

Serving size