Cookies Ice Cream Dome Cake Recipe By Tasty

COOKIES & ICE CREAM DOME CAKE RECIPE BY TASTY

Steps:

• Separate the cream and cookies from 15 chocolate sandwich cookies into 2 medium bowls.
• Place the cookie halves in a zip-top bag and crush with a rolling pin until fine crumbs form.
• Melt the cookie cream in the microwave for 30 seconds, or until melted.
• In a large bowl, whip the heavy cream and vanilla until thickened and soft peaks form.
• Add the sweetened condensed milk, melted cookie cream, and cookie crumbs.
• Fold with a spatula until combined.
• Line a separate large bowl with the remaining sandwich cookies.
• Pour in the cream mixture and smooth the top to cover.
• Cover and freeze overnight, or until solid.
• Invert onto a serving plate, allowing the ice cream dome to release from the bowl. Slice and serve.
• Enjoy!

CHOCOLATE CHIP COOKIE ICE CREAM CAKE

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.

COOKIE ICE CREAM CAKE

Steps:

• Crush 25 cookies; set remaining cookies aside. In a large bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes., In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Arrange reserved cookies around the edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze until firm. May be frozen for up to 2 months., Remove from the freezer 10 minutes before serving. Remove sides of pan. Warm remaining hot fudge topping; drizzle over top.

DOME CAKE FILLED WITH CHOCOLATE AND NUT CREAM

Steps:

• Moisten large piece of cheesecloth with water; squeeze out excess. Line 1 1/2-quart bowl with cheesecloth. Mix liqueurs and grappa in small bowl. Cut pound cake crosswise into 3/8-inch-thick slices. Cut each slice diagonally in half, forming two triangles. Lay cake triangles in single layer on baking sheet; brush with liqueur mixture. Line bottom and sides of prepared bowl with cake triangles (wet sides facing in) in sunburst pattern. Reserve extra triangles for top.
• Stir 2 ounces chocolate in metal bowl set over small saucepan of simmering water until chocolate melts. Cool just to room temperature. Beat cream and powdered sugar in large bowl until firm peaks form. Fold in 3 ounces chopped chocolate and nuts. Spread half of mixture over cake, covering completely and creating well in center. Fold cooled melted chocolate into remaining whipped cream mixture; spoon into center well of filling. Cover filling with remaining cake triangles (wet side down), trimming to fit if necessary. Cover with plastic. Chill at least 5 hours and up to 1 day.
• Invert cake onto plate. Remove cloth. Sift cocoa powder over and serve.

COOKIES-AND-CREAM ICE CREAM CAKE

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 & ICE CREAM DOME CAKE RECIPE BY TASTY

Steps:

• Separate the cream and cookies from 15 chocolate sandwich cookies into 2 medium bowls.
• Place the cookie halves in a zip-top bag and crush with a rolling pin until fine crumbs form.
• Melt the cookie cream in the microwave for 30 seconds, or until melted.
• In a large bowl, whip the heavy cream and vanilla until thickened and soft peaks form.
• Add the sweetened condensed milk, melted cookie cream, and cookie crumbs.
• Fold with a spatula until combined.
• Line a separate large bowl with the remaining sandwich cookies.
• Pour in the cream mixture and smooth the top to cover.
• Cover and freeze overnight, or until solid.
• Invert onto a serving plate, allowing the ice cream dome to release from the bowl. Slice and serve.
• Enjoy!