CHOCOLATE CHIP COOKIE ICE CREAM CAKE
Vary this dessert by using different flavors of ice cream.
Provided by ARVILLALAR
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 5h
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 532.6 calories, Carbohydrate 66.5 g, Cholesterol 42.5 mg, Fat 28.2 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 12 g, Sodium 316.3 mg, Sugar 46.5 g
CHOCOLATE CHIP COOKIE ICE CREAM CAKE
By: ARVILLALAR (allrecipes.com) "Vary this dessert by using different flavors of ice cream."
Provided by BajanDredi
Categories Ice Cream
Time 20m
Yield 1 9-inch round cake, 12 serving(s)
Number Of Ingredients 6
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.
CHOCOLATE CHIP ICE CREAM CAKE
I first made this for my boyfriend's birthday. It takes a bit of time to put together and freeze, but there's no baking time so I think it all works out the same in the end! You can also try different ice cream combinations, depending on what you like. Pistachio and vanilla is another possibility. A fun idea for a summer cake!
Provided by Sackville
Categories Dessert
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Crush 20 of the cookies and mix the crumbs with the butter.
- Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
- Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
- Add rum if desired.
- When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
- At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
- Put the mixture back in the freezer for 15 minutes.
- Take the ice cream out to soften at this point and start making the strawberry sauce.
- Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
- When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
- You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
- Swirl in the strawberry sauce.
- Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
- To serve, remove the edge of the pan and let soften for 10-15 minutes.
BERRIES AND CREAM ICE CREAM CAKE WITH CHOCOLATE CHIP COOKIES
Strawberries get tossed with sugar and bourbon and are layered over chocolate chip cookies and then covered with strawberry and vanilla ice creams and frozen.
Provided by Food Network Kitchen
Time 5h
Yield 8-10
Number Of Ingredients 11
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the cookies. Toss the berries with the sugar and bourbon in a medium bowl then layer them on top of the cookies.
- Scoop the strawberry and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
COOKIES IN A BOWL (WITH ICE CREAM)
Steps:
- Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
- Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
- While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.
CHOCOLATE CHIP COOKIE ICEBOX CAKE
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
- Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
- Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
- Slice into wedges to serve.
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
Steps:
- Make the Cookie Dough: Cream the butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix. Add the vanilla and 1 egg and mix. Add the remaining egg and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
- Using your hands, roll the dough into a long thin rope; then cut into small bits. Refrigerate until ready to use.
- Make the Ice Cream Base: In a saucepan over medium heat, heat the half-and-half, cream, and vanilla, whisking occasionally, to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
- Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F., the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. (If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat.
- Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours.
- Freeze the cream mixture in an ice cream maker according to the manufacturer's instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer. (Make cookies: bake any leftover dough in a preheated 350 degree F. oven for about 10 to 12 minutes.)
COOKIE EXPLOSION ICE CREAM CAKE
This cake is cookie crazy: a chocolate chip cookie and crushed sandwich cookie crust, cookies and cream ice cream, cookie dough ice cream, and a chocolate ganache and crushed cookie topping.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 8
Steps:
- Butter a 9-inch spring-form pan and line the bottom with parchment.
- Cover the bottom of the pan with the chocolate chip cookies and then sprinkle with the crushed sandwich cookies. Scoop the cookies and cream and cookie dough ice creams onto the crushed cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the spring-form pan and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Put a serving plate on the bottom and invert once more (so the chocolate chip cookie layer is on the bottom). Keep in the freezer until ready to frost.
- Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
- Frost the top and sides of the cake with the ganache and top with the crushed cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.
CHOCOLATE-CHIP ICE-CREAM-SANDWICH CAKE WITH BUTTERSCOTCH SAUCE
Categories Milk/Cream Mixer Chocolate Dessert Bake Freeze/Chill Super Bowl Kid-Friendly Frozen Dessert Spring Summer Bon Appétit Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 19
Steps:
- For butterscotch sauce:
- Combine first 5 ingredients in heavy medium saucepan. Stir over low heat until both sugars dissolve. Increase heat and boil until large bubbles break on surface and sauce drops thickly from spoon, stirring constantly, about 2 minutes. Remove from heat; whisk in cream and vanilla (mixture may bubble vigorously). (Can be made 3 days ahead. Cover; chill. Rewarm slightly over low heat before using.)
- For cookies:
- Preheat oven to 350°F. Line two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; butter paper. Sift flour, baking soda and salt into small bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until smooth. Beat in flour mixture. Stir in chocolate chips. Drop half of dough by large spoonfuls into each prepared pan; spread evenly. Bake cookies until light golden, about 18 minutes. Cool cookies in pans on racks. Carefully turn out cookies; peel off parchment.
- Place 1 cookie, top side up, in 9-inch springform pan with 2 3/4-inch-high sides. Drizzle 1/4 cup sauce over. Spread evenly with ice cream; drizzle with 1/2 cup sauce. Top with remaining cookie, top side up; press gently to adhere. Drizzle with 2 tablespoons sauce. Cover pan and freeze ice cream cake at least 5 hours. Cover and chill remaining sauce. (Cake and sauce can be prepared 3 days ahead.)
- Cut around cake with small knife to loosen. Release pan sides. Let cake stand until ice cream is slightly softened, about 20 minutes. Rewarm butterscotch sauce over low heat. Cut cake into wedges; serve with sauce.
CHOCOLATE CHIP-ICE CREAM DESSERT
Prize-Winning Recipe 2009! Love ice cream shop cakes? Try this tasty homemade version made easily with a cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
- On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
- Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
- Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
- Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
- Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g, TransFat 0 g
CHOCOLATE CHIP COOKIE ICEBOX CAKE
The cake starts out sturdy but softens overnight in the fridge. At that point, it can be sliced into pieces like a traditional cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 6
Steps:
- Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
- Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
- Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.
CHOCOLATE CHIP COOKIE ICE CREAM PIE
Gather four easy ingredients to create a frosty pie. Once it's made, it's ready for family, guests or midnight snacking!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 5
Steps:
- Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
- Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
- Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.
Nutrition Facts : Calories 530, Carbohydrate 75 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 50 g, TransFat 1/2 g
CHOCOLATE CHIP COOKIE CAKE
This is one of my very favorite cake recipes. It is so soft and fluffy. I like making it for birthdays and decorating it with chocoate icing.
Provided by April J.
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter and sugars together.
- Add eggs and vanilla.
- Mix flour, salt, baking soda, and cream of tartar.
- Add dry ingredients to the batter and mix until well blended.
- Stir in chocolate chips.
- Spread dough into a 15 1/2 inch round pan.
- Bake for 20 minutes at 350 degrees.
Nutrition Facts : Calories 358.1, Fat 19.8, SaturatedFat 12, Cholesterol 57.3, Sodium 362.2, Carbohydrate 45.1, Fiber 1.8, Sugar 28.5, Protein 3.9
CHOCOLATE-CHIP COOKIE ICE-CREAM SANDWICHES
Kids can help cook these chewy American-style biscuits - use two of them to squish vanilla ice cream into a hand-held treat
Provided by Donal Skehan
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 12 sandwiches or 24 cookies
Number Of Ingredients 9
Steps:
- To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
- Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it's easy to pick out any shell before tipping into the mixture.)
- Sift in the flour and baking powder, then mix well with a wooden spoon.
- Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
- Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight - can be frozen at this point.
- Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
- Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
- Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!
Nutrition Facts : Calories 623 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
COOKIE ICE CREAM CAKE
I discovered this recipe online and changed it a little to suit my family's tastes. It always gets lots of compliments because people love the hot fudge topping and unique cookie crust. My husband says it's the best ice cream cake he's ever had.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10-12 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 401 calories, Fat 20g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 208mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
NUTELLA CHOCOLATE CHIP COOKIE ICEBOX CAKE
An icebox cake is essentially cookies layered with cream, left to sit overnight or for a few hours - the cookies soften up, and the end result is like a layer cake! Super simple. And absolutely delicious! This cake uses a nutella cream, layered with chocolate chip cookies.
Provided by Leb25
Categories Dessert
Time 12h20m
Yield 1 cake, 12-48 serving(s)
Number Of Ingredients 5
Steps:
- Whip the heavy cream until it starts to become thick (not fully whipped).
- Add the entire jar of nutella and the cocoa powder to the cream, and beat thoroughly. There should be no lumps, and the cream should be whipped. make sure not to overbeat or the cream will separate.
- Briefly dip each cookie in the half cup of milk, then put one layer of chocolate chip cookies on the bottom of an 8x8 inch square pan (fill in holes with pieces on each layer of cookies, doesn't have to be flat or attractive -- just needs to cover the layer. Since you're putting round cookies in a square pan, square off the edges by breaking the cookies in half to line the flat sides against the edge of the pan, then just fill in the rest).
- Layer 1/3 of the cream mixture on top.
- Repeat cookie and cream layers until you finish with the cream on top (there are three layers of cookies and three layers of cream).
- Refrigerate overnight or at least 12 hours (it needs time to soften!).
- This gets better over time, and can be stored for at least a week in the refrigerator - perfect for a large party, to get dessert out of the way far ahead of time!
Nutrition Facts : Calories 613.9, Fat 41.8, SaturatedFat 23.2, Cholesterol 75.5, Sodium 255.2, Carbohydrate 57.6, Fiber 4, Sugar 16.7, Protein 6.7
GIANT CHOCOLATE CHIP COOKIE CAKE
Make and share this Giant Chocolate Chip Cookie Cake recipe from Food.com.
Provided by ErinM
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.
- In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.
- In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 814.9, Fat 53.7, SaturatedFat 27.6, Cholesterol 110.8, Sodium 352.9, Carbohydrate 83.9, Fiber 6.2, Sugar 49.6, Protein 11.2
CHOCOLATE CHIP COOKIE ICE CREAM CAKE
Yield 8-10
Number Of Ingredients 6
Steps:
- Bake cake mix according to package directions for two 9 inch round cakes. Let cool, and remove from pans.
- Remove ice cream from the freezer and let it partially thaw (you don't want it to be melted, but it does need to be spreadable).
- On a freezer-safe plate, place one 9 inch cake. Measure a piece of wax paper, folded in half, to go around the circumference of the cake and secure in place with tape (this will help the cake keep it shape until you're ready to serve). On top of the cake, evenly spread ice cream to the edges, pressing it up against the wax paper.
- Crumble two-thirds of the package of cookies, and sprinkle evenly over the ice cream. Place the second 9 inch cake on top of the cookie crumbs, and press down gently (don't push too hard, or your wax paper may come undone).
- Freeze for 2-3 hours, until ice cream can hold it?s shape.
- Before serving, heat chocolate chips and butter in a saucepan over medium heat, stirring until smooth. Remove wax paper from the cake, then pour chocolate sauce over the top, letting it drip down the sides. Top cake with remaining chocolate chip cookies, and serve immediately.
More about "chocolate chip cookie ice cream cake food"
CHOCOLATE CHIP COOKIE ICE CREAM CAKE - OTIS SPUNKMEYER
From otisspunkmeyer.com
BEST CHOCOLATE CHIP ICE CREAM CAKE RECIPES | FOOD …
From foodnetwork.ca
3.6/5 (105)Servings 12
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM CAKE - QUEENSLEE APPETIT
From queensleeappetit.com
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM CAKE | THE BEST ICE ...
From lifeloveandsugar.com
BIRTHDAY CAKE NICE CREAM (VEGAN + 5 INGREDIENTS ...
From secretlyhealthyhome.com
CHOCOLATE CHIP COOKIE ICE CREAM CAKE | COOKIE CAKE …
From lifeloveandsugar.com
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH CAKE
From mybakingaddiction.com
CHOCOLATE CHIP COOKIE ICE CREAM CAKE - THE GUNNY SACK
From thegunnysack.com
CHOCOLATE CHIP COOKIE ICE CREAM CAKE - HALF-SCRATCHED
From halfscratched.com
MINI ICE CREAM CAKES WITH CHOCOLATE CHIP COOKIE CONE CRUST
From joycone.com
CAKE BATTER CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES RECIPE
From kevinandamanda.com
SHAMROCK SHAKE | FOOD AND COOKING RECIPES
From foodrecipescafe.com
CHOCOLATE CHIP COOKIE ICE CREAM CAKE RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE CHIP COOKIE ICEBOX CAKE RECIPE - PITCHFORK ...
From pitchforkfoodie.com
ICE CREAM CHOCOLATE CHIP COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM CAKE
From insidebrucrewlife.com
CHOCOLATE CHIP COOKIE ICEBOX CAKE - SWEETEST MENU
From sweetestmenu.com
PEANUT BUTTER-CHOCOLATE COOKIE ICE CREAM CAKE RECIPE ...
From myrecipes.com
CHOCOLATE CHIP COOKIE IN A MUG - MICROWAVE DESSERT READY ...
From showmetheyummy.com
NEW RECIPE: THE INGREDIENT THAT WILL CHANGE YOUR CHOCOLATE ...
From cakebaking.net
OATMEAL CHOCOLATE CHIP COOKIE ICE CREAM CAKE | SUMMER ...
From lifeloveandsugar.com
CHOCOLATE CHIP COOKIE ICE CREAM CAKE - MANGOES AND PALM TREES
From mangoesandpalmtrees.com
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM CAKE - PIP AND EBBY
From pipandebby.com
TIME LAPSE CHOCOLATE MILK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HäAGEN-DAZS® CHOCOLATE CHIP CAKE | RECIPES | ICECREAM.COM
From icecream.com
CHOCOLATE CHIP COOKIE ICE CREAM CAKE - GLORIOUS TREATS
From glorioustreats.com
CHOCOLATE CHIP COOKIES ICE CREAM : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHOCOLATE CHIP COOKIE DOUGH ICE CREAM CAKE |FDF
From floridamilk.com
614 BEST SWEET STUFF STORIES | FOOD & DINING, CHOCOLATE ...
From flipboard.com
CHOCOLATE CHIP COOKIE ICE CREAM CAKE RECIPE - TABLESPOON.COM
From tablespoon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love