This no-churn ice cream cake is built with homemade chocolate and cookie dough ice cream. The assembly is super easy! Check out the assembly video here: https://www.instagram.com/p/CrWQ7WWNgMb/
๐๐ผ๐ผ๐ธ๐ถ๐ฒ ๐๐ผ๐๐ด๐ต ๐๐ฐ๐ฒ ๐๐ฟ๐ฒ๐ฎ๐บ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
- 2 cups of heavy cream
- 14 oz can of sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp of salt
- 1 bag of Ben & Jerryโs frozen cookie dough bites
- 1 cup mini semi-sweet chocolate chips
๐๐ฑ๐ฑ๐ถ๐๐ถ๐ผ๐ป๐ฎ๐น:
- 1/2 box of Oreo Cookies โ do not use double stuffed.
- Extra Creamy Cool Whip
๐๐ต๐ผ๐ฐ๐ผ๐น๐ฎ๐๐ฒ ๐๐ฐ๐ฒ ๐๐ฟ๐ฒ๐ฎ๐บ ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
- 2 cups of heavy cream
- 14 oz can of sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 tsp of salt
- 1/4 cup of Hersheyโs cocoa powder
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐ ๐ณ๐ผ๐ฟ ๐๐ผ๐ผ๐ธ๐ถ๐ฒ ๐๐ฟ๐๐บ๐ฏ๐น๐ฒ:
- Using a food processor or blender, blend up the Oreos. Depending on the size of your appliance, you may need to do a few at a time vs. all the cookies at once.
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐ ๐ณ๐ผ๐ฟ ๐๐ต๐ผ๐ฐ๐ผ๐น๐ฎ๐๐ฒ ๐๐ฐ๐ฒ ๐๐ฟ๐ฒ๐ฎ๐บ:
- Place a large stainless steel mixing bowl in the freezer 30 minutes prior to making this recipe.
- In a separate medium bowl combine sweetened condensed milk, vanilla extract, and salt. Set aside.
- Remove the large bowl from the freezer and add the heavy cream and cocoa powder. Use an electric mixer on high speed to beat together until stiff peaks form.
- Slowly add the condensed milk mixture to the whipped cream mixture and continue to mix on medium speed as youโre adding. Once stiff, high peaks form, set the bowl aside.
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐ ๐ณ๐ผ๐ฟ ๐๐ผ๐ผ๐ธ๐ถ๐ฒ ๐๐ผ๐๐ด๐ต ๐๐ฐ๐ฒ ๐๐ฟ๐ฒ๐ฎ๐บ:
- Repeat steps 1 & 2 in chocolate ice cream instructions.
- Remove the large bowl from the freezer and add the heavy cream. Use an electric mixer on high speed to beat together until stiff peaks form.
- Slowly add the condensed milk mixture to the whipped cream mixture and continue to mix on medium speed as youโre adding. Once stiff, high peaks form, stop mixing and fold in the mini chocolate chips. Set the bowl aside.
๐๐ฐ๐ฒ ๐๐ฟ๐ฒ๐ฎ๐บ ๐๐ฎ๐ธ๐ฒ ๐๐๐๐ฒ๐บ๐ฏ๐น๐:
- Use an 8โ spring form cake pan. Scoop the chocolate ice cream into the pan and evenly distribute.
- Scoop the cookie crumble on top of the chocolate. Spread around the pan evenly. Scoop half of the vanilla ice cream into the pan, then scatter the bag of cookie dough around the pan evenly. Scoop the rest of the vanilla ice cream over the top of the cookie dough and spread evenly.
- Cover the pan with plastic wrap and place in the freezer for at least 24 hours.
Remove from the freezer. Release the clamp on the pan and remove the side piece.
- Frost the cake with the cool whip. I added some food coloring to make the frosting pink.
Keep the cake in the freezer until itโs ready to be served.
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