Nutella Cookie Dough Ice Cream Cake
Layers of butter pound cake, vanilla ice cream, chocolate chip cookie dough and Nutella. This dessert comes together in a cinch!
So. This cake.
It’s A) ridiculously easy to make. And B) ridiculously good.
I’ve been really into eating Nutella and cookie dough in my ice cream lately. As in, after I scoop myself a heaping bowl of vanilla, I’ve been piling on gobs of cookie dough and Nutella. It’s insane. It basically fulfills every sweet tooth desire I’ve ever had and then some. The flavors are on point. The texture is phenomenal
I was like thissssssclose to posting a recipe for my ice cream/cookie dough/Nutella mush, because it’s that good. But I felt like there had to be a more sophisticated way to introduce you to my latest flavor craze.
And that’s how this delightfully perfect ice cream cake was hatched.
I’ve been watching recipes pop up all over internet using this frozen Sara Lee Butter Pound Cake to make ice cream cakes simply by slicing it in half and spreading ice cream in between the layers, and then re-freezing it in plastic wrap in the same foil container it came in.
It. is. BRILLIANT.
Not only are we talking delicious here, but we’re talking smart and easy too!
This recipe is introducing a new layer to the ice cream/pound cake madness… COOKIE DOUGH!
Again, we’re taking the smart and easy route and using this pre-made eggless chocolate chip cookie dough. I found this at Target, and I’m in love with it. You can eat it in dough form or bake it in single servings!
Today, we’re smushing it in between layers of pound cake, ice cream, and Nutella. And you’re gonna LOVE IT.
Here’s the gist of what’s going down in this recipe:
???? Open the Sara Lee pound cake, but don’t discard the tin loaf pan. Slice the cake in half length wise.
???? Put plastic wrap inside the loaf pan.
???? Alternate layers of ice cream, Nutella, cake, cookie dough, ice cream, cake…
???? Wrap it back up in the plastic and freeze it for a little while
???? When it’s time to eat, pour warm chocolate frosting over top. Add chocolate chips. Slice, and prepare for ooohs and ahhhs!
I hate to be so arrogant, you guys… this is the most perfect dessert of all time.
- 1 Sara Lee Butter Pound Cake (frozen)
- 1 cup vanilla ice cream, slightly softened
- 1/4 cup Nutella
- 1/4 cup eggless cookie dough
- 1/2 cup Betty Crocker milk chocolate frosting
- 2 tbsp miniature chocolate chips
Open the pound cake, but do not discard the tin loaf pan that the cake is packaged in.
Slice the pound cake in half, length wise. Set aside.
Spread a large piece of plastic wrap in the tin loaf pan. Spread 1/2 cup of the ice cream on the bottom.
Gently spread the Nutella over the ice cream (I used an offset spatula and sort of "patted" it out).
Place the first layer of pound cake over the Nutella layer.
Spread on the remaining vanilla ice cream.
Flatten chunks of the cookie dough over the ice cream layer (I flattened it out using my hand on a piece of plastic in the shape of a rectangle and then flipped it onto the ice cream).
Place the second layer of cake over the cookie dough layer. Gently press layers together.
Pull up the sides of the plastic wrap as tightly as you can and roll at the top to seal. Freeze for at least two hours (it's great if you can freeze it longer).
When ready to serve, place the cake on a serving plate. Warm the frosting in the microwave and pour over the top of the cake. Garnish with the chocolate chips.
Slice immediately and serve.