Chocolate Cookies N Cream Ice Cream Cake Recipes

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COOKIES 'N CREAM CAKE



Cookies 'n Cream Cake image

Very good, simple cake to make. Always gets a lot of attention.

Provided by Suzanne Stull

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 1h25m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
1 ¼ cups water
⅓ cup vegetable oil
3 egg whites
1 cup chocolate sandwich cookie crumbs
3 cups confectioners' sugar
¾ cup shortening
1 teaspoon vanilla extract
2 egg whites
12 chocolate sandwich cookies

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  • In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
  • Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
  • To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g

CHOCOLATE CHIP COOKIE ICE CREAM CAKE



Chocolate Chip Cookie Ice Cream Cake image

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

1 (18 ounce) package small chocolate chip cookies
¼ cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries cherries

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

BAKED COOKIES 'N' CREAM ICE CREAM CAKE RECIPE BY TASTY



Baked Cookies 'N' Cream Ice Cream Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, cookies n cream ice cream, white cake mix, large egg whites, white frosting, chocolate sandwich cookies

Provided by Alix Traeger

Categories     Desserts

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

nonstick cooking spray, for greasing
2 ½ cups cookies n cream ice cream, melted
1 box white cake mix
4 large egg whites
4 cups white frosting, whipped
10 chocolate sandwich cookies, coarsely crushed, divided, plus 8, whole

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
  • In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
  • Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
  • Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle 6 of the crushed chocolate sandwich cookies evenly over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
  • Chill the cake in the refrigerator for 15 minutes.
  • Coat the top and sides of the cake with frosting. Transfer the remaining frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 1½-inch (20 cm) swirls of frosting around the outside of the cake. Place a chocolate sandwich cookie vertically in each swirl. Sprinkle the remaining 4 crushed cookies in the center.
  • Slice and serve.
  • Enjoy!

CHOCOLATE CHIP COOKIE ICE CREAM CAKE



Chocolate Chip Cookie Ice Cream Cake image

This Chocolate Chip Cookie Ice Cream Cake is a fun cross between chocolate chip cookies and ice cream, and it's the perfect treat for summer!

Provided by Lindsay

Categories     Dessert

Time 38m

Number Of Ingredients 12

3/4 cup salted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/4 cups semi-sweet chocolate chips
1.5 quarts Cookie Dough Ice Cream
4 oz Cool Whip
Mini Chips Ahoy
Chocolate Sauce (I used Smucker's Chocolate Sundae Syrup)

Steps:

  • 1. To make the cookie, preheat oven to 350 degrees. Line the the bottom of a 9 inch springform pan with parchment paper.
  • 2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
  • 3. Mix in egg and vanilla extract.
  • 4. Add flour and baking soda and mix until completely combined. Dough will be thick.
  • 5. Stir in chocolate chips.
  • 6. Press the dough into an even layer in the bottom of the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.
  • 7. Remove from oven and allow to cool mostly in the cake pan, then transfer to cooling rack to cool completely.
  • 8. While cookie finishes cooling, take ice cream out of freezer and allow it to soften.
  • 9. Place cooled cookie back into springform pan.
  • 10. Top cookie with ice cream and spread into an even layer. Place in freezer to freeze completely.
  • 11. Once frozen, remove cake from springform pan. Pipe edges with whipped cream.
  • 12. Fill in the top of the cake with chopped chips ahoy cookies and drizzle with chocolate sauce.
  • 13. Freeze until ready to serve. Thaw for about 10 minutes before ready to serve.

Nutrition Facts : ServingSize 1 Slice, Calories 403 calories, Sugar 30.6 g, Sodium 237.5 mg, Fat 20.3 g, SaturatedFat 11.8 g, TransFat 0.4 g, Carbohydrate 52 g, Fiber 2.3 g, Protein 4.9 g, Cholesterol 40.2 mg

CHOCOLATE CHIP COOKIE ICE CREAM CAKE



Chocolate Chip Cookie Ice Cream Cake image

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

1 (18 ounce) package chocolate chip cookies, small
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 cherries

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



Chocolate Chip Ice Cream Cake image

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

1 liter chocolate ice cream, softened
1 liter vanilla ice cream, softened
1 (10 ounce) package of frozen sliced strawberries
1 cup sugar, plus
2 tablespoons sugar
1/2 tablespoon cornstarch
1/2 cup heavy cream
4 ounces unsweetened chocolate
1 tablespoon rum (optional)
40 chocolate chip cookies
1/4 cup butter, melted

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.

COOKIES AND ICE CREAM CHEESECAKE



Cookies and Ice Cream Cheesecake image

Wow your family and friends with a Cookies and Ice Cream Cheesecake. This Cookies and Ice Cream Cheesecake is reminiscent of cookie dough ice cream.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 16 servings.

Number Of Ingredients 6

1 pkg. (15.2 oz.) chocolate chip cookies (2 inch), divided
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 tsp. vanilla
1-1/2 qt. (6 cups) vanilla ice cream, slightly softened

Steps:

  • Crush 20 cookies to form fine crumbs; mix with butter until well blended. Press onto bottom of 9-inch springform pan. Chop 16 of the remaining cookies.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in chopped cookies; pour over crust.
  • Freeze 4 hours or until firm. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly. Top with remaining cookies.

Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.8161 g, Sugar 0 g, Protein 4 g

OREO ICE CREAM CAKE RECIPE



Oreo Ice Cream Cake Recipe image

Oreo Ice Cream Cake makes for the perfect no-bake dessert during warm summer months. Best of all, it only takes 5 simple ingredients!

Provided by Lil' Luna

Categories     Dessert

Time 5h10m

Number Of Ingredients 5

1 pkg Oreos (crushed (see notes))
1/4 c butter (melted)
1/2 Gallon cookies and cream ice cream (softened)
16 oz jar hot fudge (warmed)
8 oz carton whipped topping (thawed)

Steps:

  • Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9x13 pan.
  • Spread softened ice cream over crust and freeze for 2 hours.
  • Drizzle warm fudge over ice cream and freeze for 1 hour.
  • Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours. Remove from the freezer and let it set out for 15 minutes before serving. ENJOY!

Nutrition Facts : Calories 689 kcal, Carbohydrate 82 g, Protein 10 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 119 mg, Sodium 344 mg, Fiber 2 g, Sugar 67 g, ServingSize 1 serving

CHOCOLATE COOKIES 'N CREAM ICE CREAM CAKE



Chocolate Cookies 'n Cream Ice Cream Cake image

This was the cake I made in a hurry for Father's Day. Turned out pretty good- even if it doesn't look pretty.

Provided by Pat Duran

Categories     Chocolate

Time 45m

Number Of Ingredients 5

18 oz chocolate cake mix
1 1/3 c water
3 large eggs
1/3 c olive oil
1/2 gal cookies 'n cream ice cream soft but not soupy

Steps:

  • 1. Heat oven to 350^. Spray two 8-inch round cake pans and line bottoms with waxed paper. Spray paper.Set aside.
  • 2. In a large mixer bowl,combine dry cake mix with the water,eggs and oil. Beat on low until mixture is combine ,then beat at medium speed for 2 minutes. Pour batter evenly into the to prepared pans. Bake in oven for 30 minutes or until cake tests done when tested with a wooden toothpick.
  • 3. Remove cakes from pans, and carefully peel off waxed paper. Cool cakes completely. Then place separately in the freezer for 40 minutes. After cake has been in the freezer for 30 minutes. Remove ice cream from freezer.
  • 4. Line one of the 8 inch cake pans with foil and fill with ice cream and smooth top evenly. Place in freezer. Place remainder of ice cream in freezer also..There should be about 2 cups.
  • 5. When cake is thoroughly frozen place one cake piece on a plate that is safe for the freezer. Remove ice cream pan from freezer and remove foil and ice cream- peel off foil and place on top of cake. Place remaining cake piece on top.
  • 6. Frost cake sides and top quickly with the remaining soft ice cream and return to freezer until ready to serve. Keep any leftovers in the freezer. This is what happens when you don't leave the cake in the freezer long enough before frosting. LOL

HOMEMADE COOKIES-AND-CREAM ICE CREAM



Homemade Cookies-and-Cream Ice Cream image

Vanilla ice cream is the base that launched 1,000 variations, but it often plays second fiddle to the mix-ins. We think vanilla ice cream should be able to stand alone; this one can. We keep things simple by mixing in store-bought chocolate wafers. Using a square baking pan makes it easy to fold in the crumbled cookies, and you can freeze the ice cream right in the pan.

Provided by Food Network Kitchen

Categories     dessert

Time 7h45m

Yield 1 generous quart

Number Of Ingredients 7

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks
4 ounces chocolate wafer cookies, such as Famous Chocolate Wafers (about 20)

Steps:

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Place an 8-inch square metal pan in the freezer to chill then freeze the cold custard in an ice cream maker according to the manufacturer's directions. Put the cookies into a resealable plastic bag and lightly crush with the smooth side of a meat mallet or the bottom of a measuring cup.
  • Remove chilled pan and sprinkle in half of the crumbled cookies. Top with half of the ice cream, then repeat with remaining cookies and ice cream. Working quickly, use a spoon to incorporate the cookies into the ice cream mixing from bottom to the top. Cover with plastic wrap and freeze until firm, 2 to 3 hours.

COOKIES-AND-CREAM ICE CREAM CAKE



Cookies-and-Cream Ice Cream Cake image

Categories     Cake     Chocolate     Dairy     Dessert     Picnic     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 10

1 16-ounce pound cake, thawed if frozen
6 cups cookies-and-cream ice cream (from 1/2 gallon), slightly softened
1 16-ounce jar purchased hot fudge sauce
1 12-ounce package semisweet chocolate chips
1/4 cup water
10 Oreo cookies, coarsely chopped
1 cup chilled whipping cream
3 tablespoons sugar
Assorted candies (such as M&M's, gumdrops and candy sprinkles)
Birthday candles

Steps:

  • Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
  • Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
  • Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
  • Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.

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