Funfetti Cookie Dough Ice Cream Cake

IMG_7590 (2)
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



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.
MVI_7547_Moment (2)
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.
MVI_7555_Moment (2)
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 🙂
IMG_7571 (2)


Snickers Ice Cream Cake

For the next birthday at my office, I had a request to make an ice cream cake. Naturally, I was elated. The only thing better than a regular birthday cake is an ice cream birthday cake!! So I began scouring the web for a recipe that didn’t require an ice cream machine…because of course I wanted to use homemade ice cream despite the fact that I don’t have an ice cream machine. Yes, I know I’m silly. Regardless, I knew I had a winning recipe when I came across this one. It makes the ice cream layer without a machine, is simple, and uses SNICKERS. I deviated from the original recipe which recommended using box brownie mix and decided to make the brownies from scratch, but it’s totally your call! To make it my way, you will need:

For the brownie layers:

  • 1 cup sugar
  • 1/4 tsp. salt
  • 1/4 tsp baking powder
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup flour
  • 1/3 cup cocoa

For the ice cream layer:

  • 1/4 cup milk
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 1/2 cups peanut butter
  • 8 oz Cool Whip, thawed

For the topping/filling:

  • 1 20 oz bottle chocolate sundae syrup
  • 1 20 oz bottle caramel sundae syrup
  • 1 11.5 oz bag mini snickers, chopped, divided into three groups

002 004 005

I began by greasing two 8-inch pans (springform pans would work best, but I don’t have any so I just used 9 inch cake pans) and lined the bottoms with parchment paper to allow for easy removal. I mixed together all the brownie ingredients in a large bowl and poured half the batter into each pan. I let them bake for about about 12 minutes, until the tooth pick came out clean, and let them cool for 10 minutes before placing them on a wire rack.

009006 008

As the brownies were cooling, I made the ice cream layer. I combined the milk, cream cheese, sugar and peanut butter together, and mixed them together with my hand mixer. Once all the ingredients were completely combined. I then folded in the cool whip.

010 003 004

For the assembly of the cake, I placed one of the brownie layers in the middle of my cake tray and spread 1/3 of the snickers evenly over the top. I then drizzled 1/2 cup of the caramel sauce and 1/2 cup of the chocolate sauce over the brownie. I then topped this with half of the peanut butter ice cream, and let this first level freeze for about 15 minutes. I then placed the second brownie layer on top of the ice cream, and again cover the brownie with the second group of chopped snickers, 1/2 cup caramel sauce, and 1/2 cup chocolate sauce.  I topped this with the remaining peanut butter ice cream, and topped with the remaining snickers, caramel sauce, and chocolate sauce, allowing it to drizzle down the sides.

006  010 011

I then let this completely freeze, and brought it into work. It turned out wonderfully! The consistency of the ice cream layer was perfect, and the frozen snickers added a great textural component. If I were to make it again, I would definitely use spingform pans, and try to make the cake taller (rather than wider) to enhance the aesthetic effect. I am looking forward to testing out more ice cream cake recipes  this summer 😀

009 014 015