Cookies And Cream Ice Cream Cake Recipes

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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-AND-ICE CREAM SANDWICH CAKE



Cookies-and-Ice Cream Sandwich Cake image

Provided by Food Network

Categories     dessert

Time 25m

Yield 24 servings

Number Of Ingredients 5

2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
24 rectangular ice cream sandwiches with chocolate chip filling
One 14-ounce package cream-filled chocolate sandwich cookies

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



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.

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

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 '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

COOKIES AND CREAM ICE CREAM CAKE



COOKIES AND CREAM ICE CREAM CAKE image

Categories     Chocolate     Dessert

Number Of Ingredients 19

For the Ice Cream:
2 quarts cookies and cream ice cream
For the Cake:
1½ cups granulated sugar
¾ cup all-purpose flour
¾ cup cake flour
½ cup Dutch-processed cocoa powder, sifted
1 teaspoon baking soda
½ teaspoon kosher salt
1½ cups boiling water
2 eggs
½ cup canola oil
For the Whipped Cream:
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
For the Decorations:
Hot Fudge Sauce
Oreo cookies

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



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 & 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-AND-CREAM CAKE



Cookies-and-Cream Cake image

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

1 package white cake mix (regular size)
1-1/4 cups water
1/3 cup canola oil
3 large egg whites
1 cup coarsely crushed Oreo cookies (about 8)
FROSTING:
1/2 cup shortening
4 to 4-1/2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract
Whole and crushed Oreo cookies, optional

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



Ice Cream Cookie Dessert image

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

1 package (15-1/2 ounces) Oreo cookies, crushed, divided
1/4 cup butter, melted
1/2 gallon vanilla ice cream, softened
1 jar (16 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) frozen whipped topping, thawed

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



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

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From mykitchenlittle.com


BROWNIE ICE CREAM CAKE - SHUGARY SWEETS
2019-07-17 Instructions. Prepare brownies by combining the brownie mix, oil, water and eggs. Stir until well blended. Grease and flour two 9-inch cake pans, placing a piece of parchment paper in the bottom of each pan (use scissors to trim). Pour brownie batter into pans. Bake in a 350°F oven for about 17-20 minutes.
From shugarysweets.com


COOKIES AND CREAM CAKE - KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment. To make the cookie crunchies: In a medium bowl, sift together the cocoa, sugar, flour, baking powder, salt, and espresso powder. Stir to combine. Add the melted butter and mix until pea- to walnut-sized crumbs form.
From kingarthurbaking.com


EASY AND DELICIOUS COOKIE ICE CREAM CAKE RECIPE!
2020-04-23 In a separate large bowl, stir together the flour, salt, baking soda, and baking powder. Add the eggs and vanilla into your mixed butter and sugar bowl. Combine the dry ingredients into the wet. Gently fold in your peanut butter and …
From simplybysimone.com


COOKIES & CREAM ICE CREAM CAKE - THIRTY HANDMADE DAYS
2015-07-30 Place 4 ice cream sandwiches on the bottom of the pan. Cover the ice cream sandwiches with HALF of the 1.5 quart of cookies & cream ice cream. Spread evenly. Layer 15 Oreo cookies over ice cream. Top with the remaining half 1.5 quart of ice cream. Spread evenly. Cover with plastic wrap and freeze for 1 hour or until firm.
From thirtyhandmadedays.com


OREO ICE CREAM CAKE - JUST 5 INGREDIENTS! | LIL' LUNA
2020-05-26 You start by adding the crushed cookie crumbs to a bowl, reserving about ½ cup for the topping. Add the butter to the crushed Oreos, mix it up, then press it into the bottom of a greased 9×13 pan. ICE CREAM & SAUCE. Spread the softened Cookies and Cream ice cream over the crust and freeze for 2 hours.
From lilluna.com


HOMEMADE COOKIES-AND-CREAM ICE CREAM RECIPE | SOUTHERN LIVING
Whisk together milk and sugar in a bowl until sugar is dissolved. Add heavy cream and vanilla; stir to combine. Transfer mixture to bowl of an electric ice cream maker. Freeze according to manufacturer's instructions. (Instructions and times will vary.) Place 10 of the cookies in a ziplock plastic bag, and seal bag.
From southernliving.com


OREO COOKIES AND CREAM ICE CREAM CAKE | EASY ICE CREAM CAKE …
2014-01-28 Add second brownie to the pan. 6. Top with remaining Oreo ice cream. 7. Top with additional chopped Oreos, whipped cream and chocolate sauce, if desired. 8. Allow ice cream cake to freeze completely, 6-8 hours. 9. When frozen, remove from springform pan and remove parchment paper from sides.
From lifeloveandsugar.com


COOKIES AND CREAM ICE CREAM CAKE - THE LITTLE EPICUREAN
2018-07-26 Cake: Preheat oven to 350 degrees F. Butter half sheet pan (18x13-inch) and line with parchment paper. Set aside. In the bowl of a stand mixer fitted with paddle attachment, cream together butter, sugar, and vanilla until smooth and fluffy. In a separate bowl, whisk together cake flour, baking powder, and salt.
From thelittleepicurean.com


COOKIES-AND-CREAM ICEBOX CAKE RECIPE - TODAY
2021-02-17 Line an 8-inch cake pan with aluminum foil. 2. In a large mixing bowl, whip the heavy cream and powdered sugar on a high speed until medium-stiff peaks form. Beat in the sour cream, vanilla ...
From today.com


COOKIES AND CREAM ICE CREAM CAKE - ¡HOLA! JALAPEÑO
Center the cake layers in the middle and then the ice cream has room to cover the cake completely. Let one quart of ice cream sit out and soften at a time. You only need to let it sit out 10-15 minutes so it is still solid, but soft enough to mold into the pan. If it is too soft, put it back in the freezer and let it get hard again. Oh, and it ...
From holajalapeno.com


COOKIES AND CREAM ICE CREAM CAKE - LIGHTS, CAMERA, BAKE!
2020-11-27 Keyword: Chocolate Ice Cream, Cookies and Cream, Cookies and Cream Ice Cream, Homemade Ice Cream, Ice Cream, ice cream cake, Ice Cream Layer Cake, Oreo Ice Cream, Oreos Servings: 18 Slices Calories: 234 kcal
From lightscamera-bake.com


RECIPES | COOKIES & CREAM ICE CREAM PIE
Pour the cookie crumb mixture into the pie pan and pack it down so that it covers the bottom and sides of a 12†pie pan. Refrigerate or freeze the crust for about 15 minutes. While the crust is chilling, pull out the ice cream to soften. Fill the pie with the ice cream, and carefully spread it over the cookie crust.
From hersheyicecream.com


COOKIES AND CREAM ICE CREAM CAKE | THE RECIPE CRITIC
2022-04-18 To prepare the ice cream filling, add the softened ice cream into a large bowl. Fold in 1 cup of cool whip. Add the ice cream mixture on top of the cold crust. Spread evenly into the pan. Return back to the freezer for 1 hour. Make sure the cake is placed on a flat surface so the ice cream freezes evenly.
From therecipecritic.com


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