Adapted from AllRecipes
Can you believe it is a week into September already? This makes me pretty happy since fall is my favorite season, and also my favorite time to bake. There are so many wonderful flavors that just scream fall for me: pumpkin, apple, maple, nutmeg, cinnamon, and the list goes on. I decided to say goodbye to summer with an ultimate summer treat, an ice cream cake.
You remember how we went to the State Fair with some friends last weekend right? Well the day before the fair those friends were treated to homemade juicy lucy burgers, homemade onion rings (fabulous, you MUST try), broccoli salad, and this ice cream cake. Only a few pieces were eaten after lunch, but only because people were so full. We devoured it pretty quickly later that night.
My sister-in-law made a chocolate version of this cake for my niece’s birthday party earlier this summer and I knew I had to make it. I kept going back and forth trying to decide on what flavor to use, until I finally went with cookie dough (Derek’s favorite).
The original recipe called for a crust made with buttery crackers, but I am a graham cracker crust kind of girl. I decreased the amount of sugar from my usual crust recipe so that it wouldn’t be too sweet combined with the syrup and ice cream. I added the chocolate syrup for some extra flair and I think it was a great touch. It will definitely melt faster than the ice cream, however, so I recommend keeping it on a cookie sheet or other tray until serving. You could make this in a round cake pan, but I found that a spring form pan worked really well when it came time for cutting and serving. This is best made the day before, since you need to place it in the freezer for the ice cream to set, and then remove it or place it in the refrigerator to soften prior to serving. I used a 1.5 quart container of ice cream, which was perfect for a round cake, but if using a 9×13 inch pan I would use the full 1/2 gallon. There is no doubt in my mind that I will make this again and play around with the flavors (strawberry and vanilla pudding is next on my list). Enjoy!
Chocolate Chip Cookie Dough Ice Cream Cake
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1 1/3 cups graham cracker crumbs
1/3 cup sugar
1 stick (8 Tbsp) butter, melted
1.5 quart container Cookie Dough Ice Cream (or any flavor of your choice)
1/2 cup milk
1 (5.1 oz) box instant vanilla pudding
Chocolate syrup
1 (8 oz) container of Cool Whip, thawed
Remove ice cream from freezer and let soften. In a medium sized bowl mix together graham cracker crumbs and sugar, then add melted butter. Pour mixture into a 9 inch spring form pan and bake for 8 minutes at 350 degrees. Remove crust from oven and let cool to room temperature. Once cooled, pour chocolate syrup over crust, just enough to coat (3/4 cup maybe? I didn’t measure). Place in freezer for 30 minutes.
Meanwhile, mix together softened ice cream and milk with electric mixer, then add pudding. Pour ice cream mixture into crust. Place in the freezer for at least several hours (or overnight) to set. Frost with cool whip (I only used about half the container) and place in the refrigerator an hour before serving.
Tags: Cake, chocolate, Cookie Dough, Ice cream
It looks like heaven!
chocolate. cookie dough. ice cream. cake. you have hit everything good in one dessert.
looks delicious
OHMYGOODESS!!! THAT LOOK SO AWESOME!!! I want to eat it right off the screen!!! I can’t wait to try it! Thanks!
Do you MAKE the pudding and add it in or just add the pudding mix in to the ice cream and milk… I did the later and hope it turns out… its in the fridge right now.