Chocolate Cookies 'n Cream Ice Cream Cake

Pat Duran


This was the cake I made in a hurry for Father's Day. Turned out pretty good- even if it doesn't look pretty.

pinch tips: How to Use Hand & Stand Mixers



8 to 10


15 Min


30 Min




18 oz
chocolate cake mix
1 1/3 c
3 large
1/3 c
olive oil
1/2 gal
cookies 'n cream ice cream soft but not soupy

Directions Step-By-Step

Heat oven to 350^. Spray two 8-inch round cake pans and line bottoms with waxed paper. Spray paper.Set aside.
In a large mixer bowl,combine dry cake mix with the water,eggs and oil. Beat on low until mixture is combine ,then beat at medium speed for 2 minutes.
Pour batter evenly into the to prepared pans. Bake in oven for 30 minutes or until cake tests done when tested with a wooden toothpick.
Remove cakes from pans, and carefully peel off waxed paper. Cool cakes completely. Then place separately in the freezer for 40 minutes. After cake has been in the freezer for 30 minutes. Remove ice cream from freezer.
Line one of the 8 inch cake pans with foil and fill with ice cream and smooth top evenly. Place in freezer. Place remainder of ice cream in freezer also..There should be about 2 cups.
When cake is thoroughly frozen place one cake piece on a plate that is safe for the freezer. Remove ice cream pan from freezer and remove foil and ice cream- peel off foil and place on top of cake. Place remaining cake piece on top.
Frost cake sides and top quickly with the remaining soft ice cream and return to freezer until ready to serve. Keep any leftovers in the freezer.
This is what happens when you don't leave the cake in the freezer long enough before frosting. LOL

About this Recipe

Main Ingredient: Dairy
Regional Style: American