Chocolate Cookies N Cream Ice Cream Cake Recipes

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CHOCOLATE CHIP COOKIE ICE CREAM CAKE



Chocolate Chip Cookie Ice Cream Cake image

Vary this dessert by using different flavors of ice cream.

Provided by ARVILLALAR

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 5h

Yield 12

Number Of Ingredients 6

1 (18 ounce) package small chocolate chip cookies
¼ cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries cherries

Steps:

  • Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  • Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  • Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 66.5 g, Cholesterol 42.5 mg, Fat 28.2 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 12 g, Sodium 316.3 mg, Sugar 46.5 g

COOKIES-AND-CREAM CAKE



Cookies-and-Cream Cake image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

6 ounces white chocolate, finely chopped
3 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch of salt
3 cups confectioners' sugar
Basic Vanilla Cake, recipe follows, baked and cooled
15 chocolate sandwich cookies or other cookies, chopped
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.
  • Assemble the cake: Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

COOKIES 'N CREAM CAKE



Cookies 'n Cream Cake image

Very good, simple cake to make. Always gets a lot of attention.

Provided by Suzanne Stull

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 egg whites
1 cup chocolate sandwich cookie crumbs
3 cups confectioners' sugar
¾ cup shortening
1 teaspoon vanilla extract
2 egg whites
12 chocolate sandwich cookies

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
  • Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
  • To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g

COOKIE EXPLOSION ICE CREAM CAKE



Cookie Explosion Ice Cream Cake image

This cake is cookie crazy: a chocolate chip cookie and crushed sandwich cookie crust, cookies and cream ice cream, cookie dough ice cream, and a chocolate ganache and crushed cookie topping.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 8

Unsalted butter, for buttering the pan
8 to 10 chocolate chip cookies
1/2 cup crushed chocolate sandwich cookies
4 cups cookies and cream ice cream (1 quart), softened
4 cups cookie dough ice cream (1 quart), softened
8 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup crushed chocolate chip cookies

Steps:

  • Butter a 9-inch spring-form pan and line the bottom with parchment.
  • Cover the bottom of the pan with the chocolate chip cookies and then sprinkle with the crushed sandwich cookies. Scoop the cookies and cream and cookie dough ice creams onto the crushed cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the spring-form pan and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Put a serving plate on the bottom and invert once more (so the chocolate chip cookie layer is on the bottom). Keep in the freezer until ready to frost.
  • Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
  • Frost the top and sides of the cake with the ganache and top with the crushed cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.

COOKIES & CREAM FUDGE ICE CREAM CAKE



Cookies & Cream Fudge Ice Cream Cake image

Serve up this Cookies & Cream Fudge Ice Cream Cake as a post-dinner treat. Just top ice cream sandwiches with delicious layers of chocolate sandwich cookies and fudge.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 12 servings

Number Of Ingredients 5

1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
8 vanilla creme-filled chocolate sandwich cookies, chopped
12 rectangular vanilla ice cream sandwiches

Steps:

  • Whisk fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped cookies.
  • Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the COOL WHIP mixture. Repeat layers. Cover with remaining ice cream sandwiches.
  • Frost top and sides of dessert with remaining COOL WHIP. Fold foil to make packet.
  • Freeze 4 hours or until firm.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0.8846 g, Sugar 0 g, Protein 4 g

COOKIES 'N' CREAM ICEBOX CAKE RECIPE BY TASTY



Cookies 'N' Cream Icebox Cake Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all-purpose flour, dark cocoa powder, salt, baking powder, heavy cream, sweetened condensed milk

Provided by Kiano Moju

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

1 cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup brown sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 cup dark cocoa powder
1 teaspoon salt
1 teaspoon baking powder
4 cups heavy cream
1 cup sweetened condensed milk, chilled

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer.
  • Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat until combined.
  • Sift in the flour, cocoa powder, salt, and baking powder. Beat until combined.
  • Divide the dough into 4 equal portions. Place a portion of dough between 2 sheets of parchment paper and roll out into a circle that is about 11 inches (27 cm) wide. Using a 10-inch (25 cm) springform pan as your guide, cut a 10-inch (25 cm) circle out of the dough.
  • Use a 3-inch (8-cm) ramekin as a guide to cut out the center, leaving a doughnut-shaped cookie. Reserve the dough scraps and transfer the cookie on the parchment paper to a baking sheet. Repeat with the remaining dough portions.
  • Chill the cookie dough in the freezer for 10 minutes.
  • Bake the cookies (in batches, if necessary) for 12-14 minutes, until crisp around the edges. Let cool completely.
  • Reroll the dough scraps and use a cookie cutter to cut out 24 1½-inch-wide (4-cm) cookies. Transfer the cookies to a baking sheet lined with parchment paper and chill in the freezer for 10 minutes.
  • Bake the cookies for 7 minutes, until crisp. Let cool completely.
  • Make the whipped cream: Add the heavy cream to a large bowl. With an electric hand mixer, whip the cream until soft peaks form, then add the sweetened condensed milk. Continue whipping until stiff peaks form. Transfer to a piping bag or zip-top bag fitted with a large round tip.
  • Carefully place one of the large cookies on a serving platter. Pipe a layer of whipped cream on top of the cookie. Repeat with the remaining cookies and whipped cream, finishing with a layer of cream. Reserve any leftover whipped cream for sandwich cookie garnish.
  • Chill the cake in the refrigerator for at least 4 hours or overnight.
  • After the cake has chilled, make sandwich cookies for decoration. Pipe a dollop of whipped cream onto a small cookie and sandwich with another cookie. Make 9 more cookie sandwiches. Place the remaining cookies in a plastic bag and use a rolling pin to smash into crumbs.
  • Arrange the sandwich cookies evenly around the top edge of the cake. Sprinkle the cookie crumbs over the exposed whipped cream.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 62 grams, Fat 53 grams, Fiber 2 grams, Protein 10 grams, Sugar 31 grams

BAKED COOKIES 'N' CREAM ICE CREAM CAKE RECIPE BY TASTY



Baked Cookies 'N' Cream Ice Cream Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, cookies n cream ice cream, white cake mix, large egg whites, white frosting, chocolate sandwich cookies

Provided by Alix Traeger

Categories     Desserts

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
2 ½ cups cookies n cream ice cream, melted
1 box white cake mix
4 large egg whites
4 cups white frosting, whipped
10 chocolate sandwich cookies, coarsely crushed, divided, plus 8, whole

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
  • In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
  • Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
  • Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle 6 of the crushed chocolate sandwich cookies evenly over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
  • Chill the cake in the refrigerator for 15 minutes.
  • Coat the top and sides of the cake with frosting. Transfer the remaining frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 1½-inch (20 cm) swirls of frosting around the outside of the cake. Place a chocolate sandwich cookie vertically in each swirl. Sprinkle the remaining 4 crushed cookies in the center.
  • Slice and serve.
  • Enjoy!

COOKIES-AND-CREAM ICE CREAM CAKE



Cookies-and-Cream Ice Cream Cake image

Categories     Cake     Chocolate     Dairy     Dessert     Picnic     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

1 16-ounce pound cake, thawed if frozen
6 cups cookies-and-cream ice cream (from 1/2 gallon), slightly softened
1 16-ounce jar purchased hot fudge sauce
1 12-ounce package semisweet chocolate chips
1/4 cup water
10 Oreo cookies, coarsely chopped
1 cup chilled whipping cream
3 tablespoons sugar
Assorted candies (such as M&M's, gumdrops and candy sprinkles)
Birthday candles

Steps:

  • Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
  • Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
  • Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
  • Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.

COOKIES AND CREAM ICE CREAM CAKE



Cookies and Cream Ice Cream Cake image

You've bought chocolate ice cream cakes before. It's time to see how easy it is to create a homemade version!

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield Makes 18 servings.

Number Of Ingredients 3

1 container (1-1/2 qt.) chocolate ice cream (7x4-1/2x4 inches), divided
20 vanilla creme-filled chocolate sandwich cookies, coarsely chopped, divided
3 cups vanilla ice cream, softened

Steps:

  • Line 9x5-inch loaf pan with plastic wrap. Cut chocolate ice cream crosswise in half, then cut each half into 4 slices. Place 4 slices on bottom of prepared pan; press to form even layer covering bottom of pan. Reserve 1/2 cup chopped cookies; set aside.
  • Sprinkle half the remaining cookies over ice cream layer in pan. Cover with vanilla ice cream; press firmly to form even layer. Top with remaining chopped cookies. Cover with remaining chocolate ice cream slices; press firmly to completely cover cookie layer. Freeze 3 hours or until firm.
  • Invert dessert onto platter just before serving. Remove pan and plastic wrap. Top dessert with reserved cookies.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

COOKIES 'N' CREAM CAKE



Cookies 'n' Cream Cake image

This cake is the perfect size when you're feeding a smaller crowd and don't want leftovers. Chunks of chocolate sandwich cookies are in every biteful. -Dorothy Smith, El Dorado, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 13

1/4 cup butter, softened
3/4 cup sugar
1 egg
3/4 cup sour cream
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup water
8 Oreo cookies, coarsely chopped
WHIPPED CREAM TOPPING:
3/4 cup heavy whipping cream
2 tablespoons sugar
Additional coarsely chopped Oreo cookies, optional

Steps:

  • In a small bowl, cream butter and sugar. Add egg; beat well. Beat in sour cream. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with water. Stir in chopped cookies. Pour into a greased and flour 9-in. round baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For topping, beat cream in a small bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread over top of cake; sprinkle with additional chopped cookies if desired.

Nutrition Facts : Calories 376 calories, Fat 21g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 263mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

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From thelittleepicurean.com


CHOCOLATE COOKIES AND CREAM ICE CREAM - COOKING CLASSY
2013-07-08 Instructions. In a medium saucepan set over medium heat, combine cream, milk, chocolate and corn syrup and cook mixture, stirring frequently just until mixture nearly boils. Meanwhile combine sugar, egg yolks, vanilla extract and salt in a small mixing bowl and using an electric hand mixer set on medium speed, whip mixture until pale and fluffy ...
From cookingclassy.com


COOKIES N CREAM ICE CREAM CAKE - CAKENATION.NET
2021-09-22 Crush half the cookies to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes. Meanwhile, soften 1 quart of ice cream in microwave or on countertop.
From cakenation.net


COOKIES AND CREAM ICE CREAM CAKE (WITH ICE CREAM ... - ON MY …
2022-05-18 Unwrap and place 12 ice cream sandwiches into the bottom of a 9×13 pan. Slice any ice cream sandwiches necessary with a knife to fit all ice cream sandwiches in a flat layer. Spread half of the thawed whipped topping over the ice cream sandwiches. Drizzle ¼ cup of the chocolate sauce over the top of the whipped cream layer.
From onmykidsplate.com


CHOCOLATE COOKIES AND CREAM ICE CREAM - NINJA TEST KITCHEN
Method. Step 1. In a large, microwave-safe bowl, microwave the cream cheese 10 seconds. Add the cocoa powder, sugar, and vanilla extract and with a whisk or rubber spatula, combine until the mixture looks like frosting, about 60 seconds. Step 2.
From ninjatestkitchen.com


HOMEMADE COOKIES AND CREAM ICE CREAM CAKE RECIPE - LITTLE …
2013-06-13 Add Chocolate Sauce and pulse a few times until crumbs and sauce are combined and crumbs are moist. Set aside. Let Chocolate Ice Cream soften for 15 minutes. Spread over the Vanilla layer. Firmly pack ice cream into pan. Spread Chocolate Crumb/Sauce mixture over ice cream. Freeze for 1 hour.
From littleindiana.com


RECIPE DETAIL PAGE | LCBO
3 Dollop chocolate ice cream in small scoops over crust then smooth into an even layer with the back of a metal serving spoon. Freeze until firm, about 1 hour. 4 Dollop cookies-and-cream ice cream in small scoops over chocolate ice cream then smooth into an even layer with back of serving spoon. Freeze until firm, about 1 hour.
From lcbo.com


SKINNY COOKIES 'N CREAM CHOCOLATE CAKE | THE RECIPE CRITIC
2016-01-08 Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray; set aside. In a large bowl, combine the dry cake mix and the Diet Coke. Whisk together until just combined. Do not over mix. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
From therecipecritic.com


THE BEST TRIPLE CHOC COOKIES N CREAM ICE CREAM CAKE
Learn how to make the most delicious cookies n cream ice cream cake. This easy recipe is perfect to use as a birthday cake or for impressing at a dinner party. Alternatively why not just make and indulge for yourself! This is the best recipe for satisfying those chocolate cravings. A dense mud cake base, a thin layer of rich chocolate ganache ...
From smartpartyplanning.com


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