Nutella Cookie Dough Ice Cream Cake Recipes
NUTELLA COOKIE DOUGH ICE CREAM CAKE
Layers of butter pound cake, vanilla ice cream, chocolate chip cookie dough and Nutella. This dessert comes together in a cinch!
Provided by Ashton
Categories All Recipes
Number Of Ingredients 6
Steps:
- Open the pound cake, but do not discard the tin loaf pan that the cake is packaged in. Slice the pound cake in half, length wise. Set aside. Spread a large piece of plastic wrap in the tin loaf pan. Spread 1/2 cup of the ice cream on the bottom. Gently spread the Nutella over the ice cream (I used an offset spatula and sort of "patted" it out). Place the first layer of pound cake over the Nutella layer. Spread on the remaining vanilla ice cream. Flatten chunks of the cookie dough over the ice cream layer (I flattened it out using my hand on a piece of plastic in the shape of a rectangle and then flipped it onto the ice cream). Place the second layer of cake over the cookie dough layer. Gently press layers together. Pull up the sides of the plastic wrap as tightly as you can and roll at the top to seal. Freeze for at least two hours (it's great if you can freeze it longer). When ready to serve, place the cake on a serving plate. Warm the frosting in the microwave and pour over the top of the cake. Garnish with the chocolate chips. Slice immediately and serve.
GIANT PEANUT BUTTER ICE CREAM SANDWICH
I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? -Joann Belack, Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake 20-25 minutes or until set. Cool completely. , In a large bowl, whisk milk, cream and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream cheese and peanut butter until smooth. Add pudding and ice cream; beat until smooth. , Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic; freeze on a baking sheet 4 hours or until firm. , Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella.
Nutrition Facts : Calories 663 calories, Fat 44g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 554mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 3g fiber), Protein 15g protein.
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