Cookie Dough Ice Cream Cake
Ingredients
-
1
quart
vanilla ice cream, softened
-
6
pieces
ice cream sandwiches
-
1
cup
chocolate chip cookie dough
-
1
tub
Cool Whip frosting
-
1
cup
Cool Whip topping
-
to taste
chocolate sprinkles, optional
Instructions
- Spread a fourth of the vanilla ice cream in a loaf pan.
- Place 3 ice cream sandwiches on top and cut them as needed.
- Spread half of the remaining ice cream over the sandwiches.
- Crumble the cookie dough over the ice cream and gently press it in.
- Layer the remaining ice cream sandwiches over the cookie dough.
- Spread the remaining ice cream on top.
- Freeze the cake for a minimum of 6 hours.
- Remove the cake from the freezer and place it in a warm water bath for a minute.
- Invert the cake onto a plate and remove the pan, then freeze for 1 hour.
- Mix the Cool Whip frosting and topping together.
- Frost the cake with a third of the Cool Whip mixture and freeze for 30 minutes.
- Frost with the remaining Cool Whip mixture and add chocolate sprinkles if desired.
- Freeze for another 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
499
Total fat
24g
Total carbohydrates
66g
Total protein
8g
Sodium
249mg
Cholesterol
66mg
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