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/
𝗖𝗼𝗼𝗸𝗶𝗲 𝗗𝗼𝘂𝗴𝗵 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 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 & Jerry’s frozen cookie dough bites
- 1 cup mini semi-sweet chocolate chips
𝗔𝗱𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹:
- 1/2 box of Oreo Cookies – do not use double stuffed.
- Extra Creamy Cool Whip
𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
- 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 Hershey’s cocoa powder
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 𝗳𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗲 𝗖𝗿𝘂𝗺𝗯𝗹𝗲:
- 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.
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 𝗳𝗼𝗿 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺:
- 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 you’re adding. Once stiff, high peaks form, set the bowl aside.
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 𝗳𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗲 𝗗𝗼𝘂𝗴𝗵 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺:
- 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 you’re adding. Once stiff, high peaks form, stop mixing and fold in the mini chocolate chips. Set the bowl aside.
𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺 𝗖𝗮𝗸𝗲 𝗔𝘀𝘀𝗲𝗺𝗯𝗹𝘆:
- Use an 8” 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 it’s ready to be served.
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