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Milk & Cookies Ice Cream Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #UndeniablyDairy #CollectiveBias

This Milk & Cookies Ice Cream Cake is made with a layer of my favorite chocolate cake on the bottom, chocolate chip cookie ice cream, edible chocolate chip cookie dough, cookies & cream ice cream, vanilla buttercream, and a drizzle of chocolate syrup to top it off! Milk, and foods made from milk, can connect you and your family to what real food is all about.

It’s birthday season at our house, which means… it’s time to start planning birthday cakes!! My long time readers will recall that I have had a very strict no-homemade-birthday-cakes rule instituted in my house for many years. Mostly because I was never very good at birthday cakes, and I just got tired of the mess and the stress! But in the past year or so, I’ve changed my tune.

Partly because (due to lots of practice) I’ve simply become a little more adept at cake making. But I think the real reason is largely that I’ve learned a few methods for cake-making that are super simple, achievable, and a lot of fun! One of my favorite cakes to make is an ice cream cake. Whether you love it for its delicious taste or its simple, nutrient-rich ingredients, it’s no wonder so many people are devoted to dairy. Ice cream cakes are so easy to build up in a springform pan (no need to frost!), and there are so many fun variations to make.

PSSSST! VOTE FOR YOUR FAVORITE ICE CREAM ON MY FACEBOOK PAGE!

This Milk & Cookies Ice Cream Cake is made with a layer of my favorite chocolate cake on the bottom, chocolate chip cookie ice cream, edible chocolate chip cookie dough, cookies & cream ice cream, vanilla buttercream, and a drizzle of chocolate syrup to top it off!

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This Milk & Cookies Ice Cream Cake is made with a layer of my favorite chocolate cake on the bottom, chocolate chip cookie ice cream, edible chocolate chip cookie dough, cookies & cream ice cream, vanilla buttercream, and a drizzle of chocolate syrup to top it off!

Your summer memories would be a little more delicious with this Milk & Cookies Ice Cream Cake in them!

HERE’S HOW YOU MAKE IT:

  1. Bake the chocolate cake and let it cool completely. This recipe is my favorite. It calls for a half cup of chocolate milk in the batter. How could it not be the best chocolate cake on the planet?!
  2. Make the edible cookie dough. Don’t worry, it’s easy!
  3. Soften a carton of vanilla ice cream, and split it between two mixing bowls.
  4. Crumble chocolate chip cookies into one bowl and mix. Crumble chocolate sandwich cookies into the other and mix.
  5. Layer the ice cream and the edible cookie dough on top of the cake, and freeze solid!

I topped my cake with more cookie crumbles, vanilla buttercream, and homemade chocolate syrup. Hypothetically, you could get away without adding any toppings to this cake.

But why would you?! 😋

This Milk & Cookies Ice Cream Cake is made with a layer of my favorite chocolate cake on the bottom, chocolate chip cookie ice cream, edible chocolate chip cookie dough, cookies & cream ice cream, vanilla buttercream, and a drizzle of chocolate syrup to top it off!

This Milk & Cookies Ice Cream Cake is made with a layer of my favorite chocolate cake on the bottom, chocolate chip cookie ice cream, edible chocolate chip cookie dough, cookies & cream ice cream, vanilla buttercream, and a drizzle of chocolate syrup to top it off!

This Milk & Cookies Ice Cream Cake is made with a layer of my favorite chocolate cake on the bottom, chocolate chip cookie ice cream, edible chocolate chip cookie dough, cookies & cream ice cream, vanilla buttercream, and a drizzle of chocolate syrup to top it off!

Did you know that the milk you drink is most likely from a farm near your neighborhood, contributing to the farm-to-table movement? Visit DairyGood.org for more dairy inspo!

Milk & Cookies Ice Cream Cake

This Milk & Cookies Ice Cream Cake is made with a layer of my favorite chocolate cake on the bottom, chocolate chip cookie ice cream, edible chocolate chip cookie dough, cookies & cream ice cream, vanilla buttercream, and a drizzle of chocolate syrup to top it off!

Ingredients:

FOR THE CHOCOLATE CAKE

  • 18.25 ounce devil’s food cake mix
  • 3 oz pkg instant chocolate pudding mix
  • 1 cup sour cream or Greek yogurt (fat free or regular for both works fine)
  • 1 cup vegetable oil
  • 4 eggs
  • ½ cup chocolate milk
  • 1 tsp vanilla
  • pinch of sea salt
  • 2 cups semi-sweet mini chocolate chips (optional)

FOR THE EDIBLE CHOCOLATE CHIP COOKIE DOUGH

  • ½ cup butter, softened
  • ⅓ cup packed brown sugar
  • 1 cup powdered sugar
  • ½ cup all purpose flour
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ cup of miniature chocolate chips

FOR THE CHOCOLATE CHIP COOKIE ICE CREAM LAYER

  • ½ quart vanilla ice cream, softened
  • 10 chocolate chip cookies, crumbled

FOR THE COOKIES & CREAM ICE CREAM LAYER

  • ½ quart vanilla ice cream, softened
  • 10 chocolate sandwich cookies, crushed

FOR THE VANILLA BUTTERCREAM

  • 10 tbsp butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk

OPTIONAL TOPPINGS:

  • chocolate syrup
  • more crumbled cookies
  • chocolate chips

Directions:

BAKE & COOL THE CAKE.

  1. Preheat oven to 350ºF.
  2. Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using.
  3. Mix in the chocolate chips with a rubber spatula.
  4. Divide batter into two 9-inch round baking pans (one of them needs to be a springform pan). Bake for 30 minutes, or until toothpick inserted comes out clean.
  5. Let cool completely. Store one of the cakes (NOT the one in the springform pan) to be used later. You can wrap it in plastic and keep it frozen for several weeks! Simply thaw when ready to use.

MAKE THE COOKIE DOUGH.

  1. Use a stand mixer to whisk together the butter and brown sugar until creamy.
  2. Mix in the powdered sugar, flour, salt, and vanilla until smooth.
  3. Fold in the chocolate chips. Set aside.

MIX UP THE ICE CREAM.

  1. Divide the ice cream between two mixing bowls.
  2. Mix the chocolate chip cookie pieces into one bowl of ice cream and the chocolate sandwich cookie crumbs into the other.

ASSEMBLE THE LAYERS.

  1. Spread the chocolate chip cookie ice cream layer over the cake in the springform pan.
  2. Spread the cookie dough over the ice cream layer (it's okay if the layers mix a little bit).
  3. Spread the cookies & cream ice cream over the cookie dough.
  4. Cover with plastic wrap and freeze for several hours.

WHEN READY TO SERVE...

  1. Make the small-batch vanilla buttercream: use stand mixer to whisk together the butter, powdered sugar, and vanilla. Add milk as needed to reach desired consistency. Scrape down the sides frequently.
  2. Pipe or spread the vanilla buttercream on top of the frozen cake.
  3. Drizzle with chocolate syrup and garnish with additional toppings if desired.
NUTRITION INFORMATION

calories 781 | Total Fat 49 g | Saturated Fat 22 g | Total Carbohydrate 84 g | Dietary Fiber 1 g | Sugars 67 g | Protein 6 g

Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!

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This Milk & Cookies Ice Cream Cake is made with a layer of my favorite chocolate cake on the bottom, chocolate chip cookie ice cream, edible chocolate chip cookie dough, cookies & cream ice cream, vanilla buttercream, and a drizzle of chocolate syrup to top it off! 

 

Ready for More Ice Cream?!

CHECK OUT THESE COOL & CREAMY ICE CREAM RECIPES:

Black Forest Ice Cream Cake Roll

This Black Forest Ice Cream Cake is a fun "twist" on a classic cake. Chocolate cake is layered with vanilla ice cream, cherry pie filling, and topped with chocolate ganache.

 

Crazy Chocolate Chip Cookie Sundae

Have you seen those crazy milkshakes popping up all over the internet? This Crazy Chocolate Chip Cookie Sundae is even better, because you can make it at home!

 

Twix Cheesecake Ice Cream

Twix Cheesecake Ice Cream

 

 

1 YEAR AGO: BASKIN ROBBINS MINT CHOCOLATE CHIP ICE CREAM

2 YEARS AGO: REESE’S CUP BANANA BREAD

3 YEARS AGO: MULTIGRAIN WAFFLES

4 YEARS AGO: 100+ DESSERTS DADS LOVE

5 YEARS AGO: 75+ JELL-O AND PUDDING DESSERTS

6 YEARS AGO: DESSERT CRESCENT ROLLS

7 YEARS AGO: CHOCOLATE BREAD PUDDING WITH BUTTERSCOTCH GANACHE

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.