Chocolate Cookies and Cream Ice Cream Cake
Cuisine: American
Author: True Aim
Prep time: 2 hours
Cook time: 50 mins
Total time: 2 hours 50 mins
The BEST Ice Cream smothered between moist chocolate cake
  • 1 cups semi-sweet chocolate chips
  • ¾ cup (1½ sticks) butter or margarine
  • 1¼ cup granulated sugar
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups milk
  • 3 cups Blue Bunny Cookies and Cream Ice Cream
  • ¼ cup Raspberry Jam or Chocolate Syrup
  1. Preheat oven to 350 degrees and prepare bread pans with cooking spray.
  2. Combine chocolate chips and butter in a microwave safe bowl and melt them together until smooth.
  3. Mix sugar and chocolate with a mixer until well combined. Add vanilla and eggs 1 at a time and beat until fluffy.
  4. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Be careful to spoon your flour into your measuring cup and level instead of scooping it directly with the measure cup and compacting the flour.
  5. Add the dry mix ½ cup at a time to the wet batter and then add in the milk and mix well.
  6. Pour into prepared pans and bake 45-50 minutes or until a toothpick comes out clean. If using round pans decrease cooking time to 35-40 minutes.
  7. Cool cake completely while softening Ice cream at room temperature.
  8. Cut the tops off of your cake making the surfaces level. Grease one of your pans again and return 1 layer of cake to the pan.
  9. Top with jam or syrup and cover the cake with the softened Ice Cream. Top with second cake layer cut side down.
  10. Freeze for a few hours or until the ice cream has hardened. Remove your cake from the pan with the help of a knife and put on a serving platter or plate.
  11. Top with whipped cream or cover with your favorite frosting and freeze until the frosting hardens. Serve with sprinkles or extra cookie crumbles.
Recipe by True Aim at