Tag Archives: easy ice cream cake

Funfetti Cookie Dough Ice Cream Cake

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With summer right around the corner, it only seemed appropriate  that I make an ice cream cake!! This recipe simplifies the process, with a super easy no-churn Ice Cream filling! I also added some of my favorite edible cookie dough and sprinkles, just for fun. The recipes are included below:

Chocolate Cake Ingredients:

  • 2 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 tsp instant espresso, dissolved in 1 Tbsp hot water
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
No-Churn Ice Cream
  • 16 oz cream cheese, softened
  • 1 cup brown sugar
  • 1/4 cup heavy cream
  • 2 tsp vanilla extract
  • 16 oz Cool Whip (2 tubs)
  • 1 cup mini chocolate chips
  • 1/2 cup sprinkles
  • 2 cups edible cookie dough balls

Optional:

Instructions:

Preheat oven to 350°F. Grease and line three 8” round pans.

Mix together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) in a stand mixer on low (with a paddle), until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla, espresso, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 40-45 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

To accelerate the cooling process, I like to pop my cake layers in the freezer once I’ve removed them from the cake pans.

As the cake layers cool, prep the no-churn ice cream. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix with a paddle attachment at a medium speed until completely combined. Gently fold in the cool whip, mini chocolate chips, and the cookie dough balls (reserve a handful to decorate the top of the cake).

Next, assemble the cake! Use acetate sheets or parchment paper to create a  tall cylinder inside the same pan you baked the cake layers in. The cylinder should be roughly 12 inches high, as it has to be taller than the cake will be. Use tape to secure acetate sheets/parchment paper to ensure it keeps it’s shape while filling.
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Place a cardboard cake circle in the bottom of the pan (I trimmed a 10 inch cake round to fit in my pan). Put the first cake layer in the bottom of your pan. Smooth 1/3 of the ice cream on top of the cake layer. Repeat with remaining cake layers, finishing the stack with a smoothed layer of ice cream. Allow ice cream cake to freeze completely, preferably overnight (or at least 6 hours.
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When ready to eat, remove cake from freezer and gently peel away lining. I chose to top the cake with chocolate buttercream swirls (made with a Wilton 1M tip), sprinkles, the leftover cookie dough, and a chocolate ganache drizzle! You could also cover the cake in cool whip/whipped cream 🙂
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