COOKIE EXPLOSION ICE CREAM CAKE
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
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-AND-ICE CREAM SANDWICH CAKE
Steps:
- Whip the heavy cream, sugar and vanilla in a large bowl with an electric mixer until firm peaks form.
- Remove the ice cream sandwiches from their wrappers. Place 6 ice cream sandwiches end to end in a 2-by-3 rectangle on a large flat serving plate. Cover with a thin layer of whipped cream. Stack 6 more ice cream sandwiches in the same manner on top; frost again. Repeat the process until all 24 sandwiches are stacked in one large rectangle. Cover the entire cake with a layer of whipped cream.
- Place half of the cookies in a large resealable plastic bag and crush them using a rolling pin. Sprinkle the crumbs around the bottom and top edges of the cake and place some on top of the cake in the center. Arrange 5 whole cookies on top of the cake. Serve immediately or freeze until party time (up to 2 days ahead).
COOKIES-AND-CREAM ICE CREAM CAKE
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
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.
CHOCOLATE CHIP COOKIE ICE CREAM CAKE
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
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
BAKED COOKIES 'N' CREAM ICE CREAM CAKE RECIPE BY TASTY
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
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 'N CREAM CAKE
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
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
COOKIES AND CREAM ICE CREAM CAKE
Steps:
- Preheat oven to 350. Grease an 8-inch round cake pan. Whisk together sugar, both flours, cocoa, baking soda and salt. Gradually whisk boiling water into flour, adding about ½ cup of water at a time. Whisk in eggs one at a time, then oil. Bake 50 to 55 minutes. Let the cake cool in the pan for 30 minutes, then invert onto a wire rack. Spray an 8×3-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with a round of parchment. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray where the ends overlap to help adhere. Trim off extra cake to get a smooth top. Place the cake in the bottom of the prepared cake pan for the base. Allow ice cream to soften in the refrigerator until it's slightly softened and spreadable. Spread ice cream all the way to the sides of the pan, filling any gaps or holes. Put the assembled cake in the freezer as soon as it's filled and freeze overnight. At least 1 hour before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens and slide the pan off. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes. Make the whipped cream. Combine the heavy cream, sugar and vanilla. Whip on medium-high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes. Spread the whipped cream on the cake. (If it gets soft, just pop it back into the freezer for 5 minutes.) Use the Fudge Sauce to pipe borders. Pipe some extra whipped cream on top and decorate with extra Oreo cookies. Covered with foil, the cake will keep in the freezer for 2 days. Remove the cake from the freezer 5 minutes before serving to soften it slightly.
COOKIES AND CREAM ICE CREAM CAKE
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
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 & CREAM FUDGE ICE CREAM CAKE
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
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-AND-CREAM CAKE
If you like cookies-and-cream ice cream, you'll love this cake. Chocolate sandwich cookies are mixed into the batter and pressed into the sweet and creamy frosting for a fun look. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies. , Pour into two greased and floured 9-in. round baking pans. 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 pans to wire racks to cool completely. , For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. If desired, decorate the top with whole cookies and the sides with crushed cookies.
Nutrition Facts : Calories 533 calories, Fat 21g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 354mg sodium, Carbohydrate 83g carbohydrate (60g sugars, Fiber 1g fiber), Protein 3g protein.
ICE CREAM COOKIE DESSERT
Our family loves dessert, and this chocolaty, layered treat is one of Mom's most-requested recipes. It's so easy to prepare this Oreo ice cream cake! -Kimberly Laabs, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 573 calories, Fat 27g fat (14g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 76g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
COOKIES 'N' CREAM ICEBOX CAKE RECIPE BY TASTY
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
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
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