Ice Cream Cookie Cake Recipe
User Reviews
5
Ice Cream Cookie Cake Recipe
Description
This recipe starts with a rich shortbread crust made from butter, sugar, vanilla, flour, and salt, rolled out and baked until light golden and firm. Once cooled, the crust is coated with a layer of melted milk chocolate that hardens to add a sweet, creamy barrier. On top of the chocolate, softened strawberry ice cream is spread evenly to create a smooth frozen layer.
The assembled cake is then decorated with whipped cream and colorful sprinkles, adding both visual appeal and extra creaminess. The contrast between the crunchy shortbread, the solid chocolate layer, and the cold, smooth ice cream creates a pleasing texture combination. This cake is best served chilled, sliced gently to maintain layers.
Ingredients
Shortbread Crust
- 1 1/2 cups butter 3 sticks, unsalted, at room temperature
- 1 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Chocolate Layer
- 1 1/4 milk chocolate melted
Ice Cream Layer
- 3 cups strawberry ice cream softened
Decorate
- Whipped Cream
- Sprinkles
Instructions
- Preheat oven to 350 degrees.
- In a large bowl beat together the butter and sugar until combined. Add the vanilla.
- In a separate bowl whisk together the flour and salt. Add to the butter mixture and mix on low until a dough forms.
- Divide dough in half (you only need one for this recipe) and place each between two layers of parchment paper. Roll into a circular disk about 11 inches is diameter. Chill in the refrigerator for 30 minutes.
- Remove top layer of parchment paper and gently flip on 9 inch tart pan. Remove second layer of parchment paper and gently press into pan forming the crust. Pierce bottom of the dough with a fork. Bake for 25 minutes or until very light golden brown. Cool at room temperature.
- Melt chocolate in the microwave or double boiler until creamy. Spread over cooled crust. Put in the refrigerator or freezer to harden. While hardening put about 3 cups of ice cream in a large bowl and left soften. Mix until it is creamy. Top on chocolate layer and smooth out covering the whole cookie-cake. Return to freezer for ice cream to harden. Decorate with whipped cream and sprinkles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 435kcal | 22% |
| Carbohydrates | 85g | 28% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 17mg | 6% |
| Sodium | 103mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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