Imagine: a perfectly crunchy, rich shortbread cookie crust, generously layered with sweet, melted milk chocolate, and crowned with a luscious, creamy scoop of your favorite ice cream. Just thinking about it makes my mouth water! This Ice Cream Cookie Cake is not merely a dessert; it’s an unforgettable frozen treat, an absolute must-try for any celebration, especially during the warm embrace of summer. Get ready to create a masterpiece that will delight every palate and become a cherished family favorite.
The Ultimate Frozen Delight: Homemade Ice Cream Cookie Cake
There’s something universally appealing about ice cream cakes. They effortlessly combine two of the world’s most beloved desserts – cake and ice cream – into a single, sensational experience. When else do you get to enjoy the best of both worlds in such a harmonious fashion? This particular Ice Cream Cookie Cake takes that concept to a whole new level by introducing a delightful twist: a buttery cookie base. It embraces all the classic flavors we adore: the smooth richness of vanilla, the comforting depth of chocolate, and a bright, sweet layer of strawberry ice cream, all nestled together. It truly is the dessert that has it all, making it a perfect contender for the ultimate birthday cake or any special occasion that calls for something extraordinary.
While many might associate ice cream with scorching summer days, this spectacular frozen dessert defies seasonal boundaries. It’s a popular choice year-round, bringing joy and a celebratory spirit to any gathering. As a mom, crafting homemade ice cream birthday cakes for my children has become a cherished tradition. The sheer excitement in their eyes, reminiscent of my own childhood pleas for an ice cream cake, is priceless. Why settle for a store-bought version when you can easily whip up a personalized, even more delicious creation right in your own kitchen?
Why This Ice Cream Cookie Cake Recipe Is a Must-Try
What sets this Ice Cream Cookie Cake apart is its thoughtful layering, each component contributing to a symphony of textures and flavors. We begin with a traditional, tender yet crisp shortbread cookie crust, baked to golden perfection. This provides a delightful contrast to the creamy layers that follow. Next, a generous spread of luscious milk chocolate sauce adds a layer of sweet indulgence. Finally, the cake is crowned with your choice of ice cream. While classic vanilla ice cream is always a crowd-pleaser, the vibrant flavor and beautiful pink hue of strawberry ice cream make it an especially appealing choice. The combination of these distinct elements creates a dessert that’s both elegant and incredibly fun.
The idea of making a homemade ice cream cake might sound daunting at first, conjuring images of complex pastry techniques. However, I assure you, this recipe is remarkably straightforward. It requires about the same effort as baking a conventional cake, but the reward is infinitely greater. You’ll achieve a result that far surpasses any store-bought alternative in both taste and presentation, making it a truly impressive yet surprisingly easy dessert to prepare. It’s perfect for those who love to impress without the stress!
If you’ve fallen in love with the concept of a creamy, layered frozen treat, you’ll be thrilled to discover other delectable options like our Ice Cream Cake Roll, the intensely rich Peanut Butter Cup Ice Cream Cake, and the elegant Strawberry Cheesecake Ice Cream Torte. Each offers a unique spin on the frozen dessert theme, promising delightful experiences for every sweet tooth.
A Special Recipe: Freaky Friday Inspiration
While I’m thrilled to share this incredible Ice Cream Cookie Cake recipe, I must acknowledge the wonderful inspiration behind it. This recipe comes to you as part of a very special event called Freaky Friday. Today marks a significant occasion, as I had the distinct pleasure of selecting a recipe from my dear friend, Sandra, of The Foodie Affair. It’s a joy to bring her culinary creativity into my kitchen and share it with all of you.
For those unfamiliar, Freaky Friday has been a cherished tradition in the blogging community since February 2015. It’s essentially an old-fashioned blog hop where a group of blogger buddies (myself included as host!) secretly prepare a recipe from another assigned blogger. The exciting reveal happens all at once on a designated Friday – and that Friday is today! This collaborative event fosters creativity, introduces us to new culinary perspectives, and strengthens bonds within our vibrant community.
A Bittersweet Finale: My Last Freaky Friday Event
This particular Freaky Friday holds a slightly bittersweet note for me, as it marks our very last event. After eight incredible years, this beloved blog hop has run its course, and it’s time to bid it a fond farewell. I have a confession to make regarding this final round: unlike all previous events where I randomly assigned bloggers by pulling names from a hat, this time I made a deliberate choice. I looked back to our inaugural event in February 2015 and realized that Sandra was the only blogger who had been with us from the very first Freaky Friday to this final one. It felt incredibly fitting, a full circle moment, to honor our long-standing connection by choosing her blog for my final recipe.
Discovering The Foodie Affair: Sandra’s Culinary Journey
Sandra is an absolute delight, a truly kind and talented individual. We both embarked on our blogging journeys around the same period, and over the years, I’ve had the pleasure of getting to know her through our interactions on social media. I’m certain that one day we’ll have the joy of meeting in person! She shares a beautiful life with her husband in Northern California, where they raised their children.
Like me, Sandra’s passion for cooking is deeply rooted in her upbringing, a testament to the power of family and tradition in shaping our culinary paths. Her website, The Foodie Affair, is a treasure trove of diverse recipes. You’ll find everything from delightful cocktails perfect for unwinding, to truly decadent desserts that satisfy any sweet craving. Her repertoire also includes vibrant and beautiful salads, as well as scrumptious entrees suitable for any meal. What sets Sandra apart, and makes her blog even more unique (and perhaps makes me a bit envious, haha!), is her dedication to fitness. This commitment shines through in her extensive and excellent array of Keto recipes and Low Carb recipes, offering fantastic options for health-conscious foodies.
Sandra’s food blog has long been one of my personal favorites, a consistent source of inspiration and delicious ideas. I wholeheartedly encourage you to take a moment to explore The Foodie Affair; you’re guaranteed to find something wonderful to cook or bake!
Crafting Your Perfect Ice Cream Cookie Cake: Essential Ingredients
Creating this spectacular homemade Ice Cream Cookie Cake begins with a selection of quality ingredients. Each component plays a vital role in building the layers of flavor and texture that make this dessert so special. Below is a detailed look at what you’ll need, along with tips for optimal results.
For the Crunchy Shortbread Crust: The foundation of our cake, this shortbread crust provides a delightful buttery crunch.
Unsalted Butter (softened): Using unsalted butter gives you precise control over the saltiness of your cookie crust. Ensure it’s softened to room temperature for easier creaming with sugar, resulting in a smooth, well-combined dough.
Granulated Sugar: White granulated sugar is ideal for achieving that classic shortbread sweetness and delicate texture. For a slightly richer, deeper flavor, a small amount of brown sugar could be experimented with, though it might alter the crispness.
Pure Vanilla Extract: Always opt for pure vanilla extract over imitation. Its rich, aromatic notes are crucial for enhancing the buttery flavor of the shortbread and adding depth to the overall dessert.
All-Purpose Flour: Standard all-purpose flour is perfect for this recipe. It provides the structure for the cookie crust, ensuring it holds its shape while remaining tender. Enriched bleached wheat flour can also be used interchangeably.
Salt: A small pinch of salt is essential to balance the sweetness and elevate all the other flavors in the shortbread. Don’t skip it!
For the Rich Chocolate Layer: This indulgent layer adds a creamy texture and beloved chocolatey goodness.
Milk Chocolate (melted): Milk chocolate offers a sweet, mellow, and universally loved flavor profile that pairs beautifully with both shortbread and ice cream. For those who prefer a more intense or sophisticated taste, dark chocolate or semi-sweet chocolate chips are excellent alternatives, providing a richer, slightly sharper contrast. You could also use a high-quality chocolate ganache for an extra luxurious touch.
For the Creamy Ice Cream Layer: The star of the show, offering coolness and a burst of flavor.
Ice Cream (softened): Vanilla is a timeless classic that complements the chocolate and shortbread perfectly. However, strawberry ice cream adds a delightful fruity sweetness and a vibrant pop of color, making the cake even more visually appealing. Feel free to explore other flavors that you love, such as mint chocolate chip, coffee, or even cookies and cream. For a lighter twist, frozen yogurt could also be used, transforming it into a “frozen yogurt cookie cake”!
For Dazzling Decorations: These final touches elevate your cake from delicious to absolutely stunning.
Whipped Cream: A cloud of fresh whipped cream adds a light, airy texture and a delicate sweetness. You can easily make your own by whipping heavy cream with a touch of sugar and vanilla, or opt for convenience with store-bought whipped topping.
Sprinkles: Because everything is cuter and more festive with sprinkles! Choose your favorite colors and shapes to match the occasion or simply add a burst of fun.
Sliced Strawberries: Fresh, thinly sliced strawberries on top not only add a beautiful garnish but also a refreshing burst of fruitiness, especially if you’ve chosen strawberry ice cream.
Step-by-Step Guide: How to Assemble Your Homemade Ice Cream Cookie Cake
Crafting this exquisite Ice Cream Cookie Cake is a surprisingly simple and enjoyable process. Follow these detailed steps to create a show-stopping frozen dessert that looks as impressive as it tastes.
Preparing the Golden Shortbread Crust
Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease the bottom of a 9-inch springform pan. This will ensure your shortbread crust doesn’t stick and releases cleanly after baking. Set the pan aside.
Cream Wet Ingredients: In a large mixing bowl, preferably with an electric mixer, beat together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and creamy. This process incorporates air, contributing to the tender texture of the shortbread. Next, mix in the pure vanilla extract until just combined.
Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour and salt. Whisking ensures these dry ingredients are evenly distributed, preventing pockets of unmixed flour or salt in the final dough.
Form Dough: Gradually add the whisked dry flour mixture to the butter and sugar mixture. Mix on low speed until a cohesive dough forms. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to a tough crust. Once the dough comes together, gently form it into a ball.
Chill the Dough: Place the dough ball between two sheets of parchment paper. Using a rolling pin, roll the dough into an approximate 11-inch circular disk. This size will comfortably fit and slightly extend beyond the base of your 9-inch springform pan. Wrap the parchment-covered dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough makes it much easier to handle and helps prevent it from shrinking excessively during baking, resulting in a perfectly shaped crust.
Bake the Crust: Remove the top layer of the parchment paper from the chilled dough. Carefully flip the dough into the prepared springform pan. Remove the second layer of parchment paper. Gently press the dough to evenly cover the entire bottom of the pan, forming a uniform shortbread cookie crust. Pierce the dough all over with a fork; this prevents it from puffing up too much during baking. Bake for 25 minutes, or until the edges are lightly golden brown and the crust smells wonderfully buttery. Allow the baked crust to cool completely in the pan on a wire rack before proceeding. A fully cooled crust is essential to prevent the chocolate layer from melting prematurely.
Adding the Decadent Chocolate Layer
Melt the Chocolate: While your shortbread crust is cooling, melt the milk chocolate. This can be done using a double boiler for a gentle melt, or in the microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth and fully melted. Be careful not to overheat the chocolate, as it can seize.
Spread Chocolate and Chill: Once the shortbread crust is completely cool, use a small offset spatula or the back of a spoon to evenly spread the melted chocolate over the baked cookie crust. Ensure the chocolate covers the entire surface. Place the pan in the refrigerator or freezer for about 15-20 minutes to allow the chocolate layer to harden completely. This solid barrier prevents the ice cream from seeping into the crust.
Layering the Creamy Ice Cream
Soften Ice Cream: While the chocolate layer is hardening, take your chosen ice cream flavor out of the freezer and transfer it to a large bowl. Let it sit at room temperature for about 10-15 minutes, or until it reaches a soft-serve consistency. It should be soft enough to spread easily but not completely melted into a liquid. If it’s too hard, it will be difficult to spread evenly; if it’s too soft, it will create a messy layer.
Spread Ice Cream: Once the ice cream has reached the ideal consistency, spread it evenly over the hardened chocolate layer in the springform pan. Use your spatula to create a smooth, level surface. Work relatively quickly to prevent the ice cream from melting too much.
Freeze to Solidify: Return the springform pan with all the layers back to the freezer. Allow it to freeze until the ice cream layer is completely solid. For the best results and a firm, easy-to-slice cake, freezing it overnight is highly recommended. This ensures all layers are perfectly set.
The Grand Finale: Decorating and Serving
Decorate and Serve: Just before serving, carefully remove the ice cream cake from the springform pan. This is when the magic happens! Decorate with a generous swirl of whipped cream, a colorful scattering of sprinkles, and, if desired, fresh sliced strawberries. Serve immediately and watch your guests’ faces light up!
Pro Tips for Storing and Serving Your Ice Cream Cookie Cake
To ensure your Ice Cream Cookie Cake remains a perfect frozen delight from the first slice to the last, proper handling and storage are key. Here are some invaluable tips:
Thawing Before Serving: To achieve the ideal serving consistency – firm enough to hold its shape but soft enough to cut and enjoy – place your frozen ice cream cake in the refrigerator for no longer than 30 minutes before serving. Alternatively, leave it at room temperature for a shorter duration, typically eight to ten minutes. Keep a close eye on it, as thawing times can vary based on ambient temperature and cake thickness.
PRO TIP for Clean Slices: For effortlessly clean and beautiful slices, a chef’s secret is to run your knife under hot water for a few seconds, then quickly wipe it dry between each cut. The warm blade glides through the frozen layers with ease, preventing sticking and crumbling.
Crucial Storage: Unlike traditional cakes, ice cream cake *cannot* be left out at room temperature or stored in the refrigerator for extended periods. It must always be stored in the freezer to maintain its frozen state and integrity.
Preventing Freezer Burn: To preserve the cake’s fresh taste and prevent dreaded freezer burn, wrap it tightly in plastic wrap, ensuring no air gaps. For double protection, place the wrapped cake in an airtight container before returning it to the freezer. This diligent wrapping will keep your homemade ice cream cake delicious for up to three months. If you have a leftover, half-eaten cake, try to consume it within a few weeks for the best quality.
Frequently Asked Questions About This Frozen Dessert
Ice cream cakes are a beloved category of desserts, often sparking curious questions. Here are some common inquiries about this delightful frozen treat, including our Ice Cream Cookie Cake:
What is in the middle of a Dairy Queen ice cream cake that makes it so famous? Dairy Queen is renowned for its iconic “fudge and crunchy” layer. This irresistible element, typically nestled between layers of their soft-serve vanilla and chocolate ice cream, consists of a rich, gooey fudge combined with crunchy chocolate cookie crumbs or candy bits. It provides a delightful textural contrast that many adore. To replicate this at home, you can easily purchase a can of high-quality chocolate ganache (or whip up your own homemade version!) and then sprinkle in crushed chocolate cookies (like Oreos) or your favorite small candy pieces for that signature crunch and decadent flavor.
What is cake and ice cream called when combined? When cake and ice cream are thoughtfully merged into a single dessert, the creation is commonly known as “ice cream cake.” This term broadly applies to various forms, from layered frozen desserts to more intricate designs. Sometimes, ice cream cakes are informally referred to as “swiss rolls” if they involve baking a thin cake on a jelly roll pan, spreading it with ice cream, and then carefully rolling it up. However, this “swiss roll” style is generally much more labor-intensive than the simpler, yet equally delicious, layered ice cream cake format we’re focusing on here.
What is ice cream between two cookies called? When ice cream is sandwiched between two cookies, the classic confection is universally known as an “ice cream sandwich.” A particularly popular variation features giant chocolate chip cookies with vanilla ice cream in the middle, famously dubbed a “chipwich.” Given its cookie crust and ice cream filling, our Ice Cream Cookie Cake could technically be considered a giant, deconstructed ice cream sandwich, or even an “ice cream sandwich cake,” making it a fun and familiar concept for many!
Is ice cream cake still considered a “cake”? Absolutely, ice cream cake is unequivocally still considered a cake! The definition of a cake often involves a baked component, which our shortbread crust perfectly fulfills. The delightful inclusion of a frozen element simply expands the boundaries of what a “cake” can be. Furthermore, even “no-bake” ice cream cakes exist, typically constructed by layering pre-made cookies, brownies, or other baked goods with ice cream, proving the versatility and enduring nature of this dessert category.
How long can homemade ice cream cake be stored in the freezer? With proper storage (tightly wrapped in plastic wrap and then placed in an airtight container), your homemade Ice Cream Cookie Cake can be kept frozen for up to three months. However, for optimal taste and texture, especially if it’s been cut, it’s best enjoyed within a few weeks.
Creative Customizations: Swaps and Substitutions for Your Ice Cream Cookie Cake
One of the most exciting aspects of making this Ice Cream Cookie Cake is the endless potential for customization. Don’t be afraid to unleash your inner pastry chef and tailor the recipe to your personal taste, dietary preferences, or the theme of your occasion. Make it truly your own!
Crust Alternatives: While our homemade shortbread cookie crust is divine, there are many fantastic ways to vary the base:
Graham Cracker Crust: A classic choice! Combine crushed graham crackers with melted butter and press into the pan for a sweet, slightly spiced base.
Store-Bought Shortbread: For a quick shortcut, use pre-made shortbread cookies, either crushed or arranged whole on the bottom.
Chocolate Chip Cookie Crust: Crush your favorite chocolate chip cookies (homemade or store-bought) and mix with melted butter for a familiar, comforting flavor.
Oreo Cookie Crust: For an ultimate Oreo ice cream cake experience, crush whole Oreo cookies (filling and all!) and mix with melted butter. This pairs wonderfully with cookies & cream ice cream, and you can even add a layer of whole or broken Oreos between the fudge and ice cream for extra texture. Yum!
Brownie Base: For a truly decadent twist, bake a thin brownie layer as your base instead of a cookie crust. The fudgy texture would be incredible!
Chocolate Layer Variations: The chocolate layer offers another canvas for creativity:
Different Chocolate Types: Experiment with white chocolate for a sweeter, creamier profile, dark chocolate for intense bitterness, or semi-sweet chocolate chips for a balanced flavor. You can melt chocolate bars, chips, or even chopped baking chocolate.
Gooey Sauces: Instead of melted chocolate, spread a layer of rich hot fudge sauce (ensure it’s cooled to room temperature) or a homemade chocolate ganache for an extra luxurious and fudgy texture.
Nut Butters & Spreads: Get adventurous by adding a layer of creamy peanut butter, Biscoff cookie butter, or even decadent Nutella for unique flavor combinations that pair beautifully with chocolate and ice cream.
Ice Cream Flavor Adventures: This is where personal preference truly shines!
Fruity Fun: Beyond strawberry, consider raspberry, peach, or cherry ice cream for a vibrant, refreshing touch.
Coffee Lovers: Coffee ice cream makes an excellent pairing, especially with dark chocolate crusts.
Minty Fresh: Mint chocolate chip ice cream can create a cool and invigorating contrast.
Sorbet or Gelato: For a lighter or dairy-free option, sorbet or gelato can be used, though the texture will be slightly different. Remember, if you use frozen yogurt, you’d technically be making a “frozen yogurt cookie cake”!
Topping Transformations: Elevate your cake’s visual appeal and taste with diverse toppings:
Candy Crumbles: Crush your favorite candies (e.g., Heath bar, M&M’s, Snickers) and sprinkle them over the whipped cream.
Nuts: Toasted chopped almonds, pecans, or walnuts add a lovely crunch.
Fruit Medley: Beyond strawberries, consider blueberries, raspberries, or sliced kiwi for a colorful and fresh finish.
Sauces: A drizzle of caramel sauce, extra chocolate syrup, or a berry coulis can add another layer of flavor and visual appeal.
Expert Tips & Tricks for Ice Cream Cookie Cake Success
Achieving a perfect Ice Cream Cookie Cake is made even easier with these clever tips and tricks. They’ll help you streamline the process and ensure a delicious outcome every time:
Prep Ahead for Convenience: One of the best ways to simplify this recipe is to prepare the shortbread dough in advance. The dough can be kept in the refrigerator for up to a week, or even frozen for up to two months. If freezing, thaw it in the refrigerator overnight before rolling and baking. This makes assembly on the day of serving much quicker.
Optimal Chocolate Melting Techniques: For a smooth, lump-free chocolate layer, melting your chocolate correctly is crucial. A double boiler offers a gentle, controlled melt. If using a microwave, melt in short bursts (30 seconds at a time) at 50% power, stirring thoroughly after each interval until just smooth. Overheating chocolate can cause it to seize. For an extra glossy finish and smoother spread, you can stir in a teaspoon of coconut oil or a neutral oil (like vegetable oil) into the melted chocolate.
Making the Entire Cake in Advance: This ice cream cake is an excellent make-ahead dessert. You can assemble the entire cake – crust, chocolate, and ice cream layers – and freeze it for up to a week before your event. When it’s time to serve, simply remove it from the freezer, allow it to thaw slightly (as per our serving tips), and then add your fresh whipped cream and any other desired toppings. This allows for stress-free entertaining and ensures a perfectly set cake.
The Freaky Friday Finale: A Culinary Legacy
Participating in this summer round of Freaky Friday and diving into The Foodie Affair Blog was an absolute blast! The challenge of choosing just one recipe from Sandra’s fantastic collection was tough, as I had narrowed it down to four tempting options: her refreshing Fruit Salsa, a vibrant Greek Salad, this delightful Ice Cream Cookie Cake, and an incredible Apple Pie Dessert Pizza (which I’ve already penciled in to make this weekend, as I simply can’t stop thinking about it!).
Ultimately, my decision for this final Freaky Friday was a reflection not of sadness that a cherished event was ending, but a celebration of the immense joy and community it has fostered for over eight years. And what better way to celebrate than with sprinkles, the universal symbol of happiness and festivity?! This Ice Cream Cookie Cake, with its potential for colorful decorations, felt like the perfect recipe to honor the occasion. Thank you, Sandra, for the inspiration and the wonderful memories!
Fellow Bloggers’ Freaky Friday Creations
The magic of Freaky Friday extends beyond just my kitchen! If your sweet tooth is still craving new adventures, be sure to check out what other talented bloggers created during this event. The Culinary Compass recreated my Honey Bun Cake Recipe, a definite family favorite around here! Home Cooked Harvest shared a yummy Orange Poppyseed Cake, and The Speckled Palate offers a brilliant recipe for No Bake Peanut Butter Bars – perfect for keeping the heat out of your kitchen while keeping tummies smiling.
If you’re in the mood for a refreshing beverage, Feast + West has an intriguing White Tea Shot recipe, and Hostess at Heart crafted a wonderfully tart and refreshing Grapefruit Crush!
For savory delights, The Foodie Affair itself shared this incredibly Easy Poblanos Chiles Rellenos Casserole Recipe, and The Wimpy Vegetarian has a great Mexican Street Corn Pasta Salad Recipe that’s absolutely perfect for showcasing fresh sweet corn! And don’t forget to try these comforting Honey Biscuits from Leftovers Then Breakfast. Happy hopping!
See ALL of my Freaky Friday Recipes
Indulge in More Irresistible Ice Cream Cake Recipes
If this Ice Cream Cookie Cake has ignited your passion for frozen desserts, you’re in luck! Our kitchen is a treasure trove of other fantastic ice cream cake creations designed to satisfy every craving. Explore these delightful recipes for your next sweet adventure:
- Chocolate Chip Cookie Ice Cream Cake
- Cookies and Cream Ice Cream Cake
- Cookie Dough Ice Cream Cake (pictured above)
- Mint Chocolate Chip Ice Cream Cake
- Coffee & Donuts Ice Cream Cake
Whether you’re looking for the ultimate dessert for a scorching summer day, a show-stopping birthday cake, or simply a treat to brighten any occasion, this Ice Cream Cookie Cake is your answer. Its irresistible combination of a crunchy shortbread crust, sweet chocolate, and creamy ice cream is guaranteed to please all ages and satisfy every sweet tooth. So, gather your ingredients, follow our simple steps, and prepare to create a delicious memory!
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Print Recipe
Ice Cream Cookie Cake (Shortbread Crust)
Crunchy, buttery shortbread cookie crust layered with sweet milk chocolate and topped with creamy ice cream. My mouth is watering just thinking about it. This Ice Cream Cookie Cake is a delicious frozen treat and a must-try!
Prep Time: 20 mins
Cook Time: 25 mins
Additional Time: 8 hrs (Freezing)
Total Time: 8 hrs 45 mins
Course: Ice Cream & Frozen Treats
Cuisine: American
Keyword: chocolate, cookie cake, ice cream, Ice Cream Cake, shortbread cookie, strawberry
Servings: 8 servings
Calories: 599 kcal
Author: Michaela Kenkel
Equipment
- Piping Bags and Tips set
- 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
- Rubber Spatulas
- Offset Spatula , SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades
- Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
- Anolon Advanced Nonstick Springform Baking Pan / Nonstick Springform Cake Pan, Square – 9 Inch, Gray
Ingredients
FOR THE SHORTBREAD CRUST:
- 12 Tablespoons (3/4 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/8 teaspoon salt
FOR THE CHOCOLATE LAYER:
- 1 1/4 cups milk chocolate, melted
FOR THE ICE CREAM LAYER:
- 3 cups ice cream, softened (vanilla or strawberry are great options)
TO DECORATE:
- Whipped cream
- Sprinkles
- Sliced strawberries
Instructions
- Preheat the oven to 350 degrees F. Grease the bottom of a springform pan. Set aside.
- In a large bowl of your mixer, beat together butter and sugar until creamy, then mix in the vanilla.
- In a separate bowl, whisk flour and salt together.
- Add the flour mixture to the butter mixture and mix on low until the dough forms. Roll the dough into a ball.
- Place the dough ball between two layers of parchment paper. Roll into a circular disk that is about 11 inches in diameter. Chill in the refrigerator for 30 minutes.
- Remove the top layer of the parchment paper and gently flip the dough into the springform pan. Remove the second layer of parchment paper and gently press it into the pan forming the shortbread cookie crust.
- Pierce the dough with a fork. Bake for 25 minutes or until very light golden brown. Cool completely.
- Melt the chocolate in the microwave or in a double boiler until smooth.
- Spread over cooled crust. Put in the refrigerator or freezer to harden.
- While it is hardening, put the ice cream into a large bowl to soften it. Whip until it is soft serve ice cream consistency.
- Spread the ice cream on top of the chocolate layer and smooth it out evenly.
- Return it to the freezer until the ice cream hardens. Overnight works best.
- Decorate with whipped cream and sprinkles before serving.
Nutrition
Serving: 1 | Calories: 599kcal | Carbohydrates: 67g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 249mg | Fiber: 2g | Sugar: 42g