Milk Cookies Ice Cream Cake
Recipe Introduction: Milk & Cookies Ice Cream Cake
Quick Hook
Remember late night cookie raids? If You Love Milk & cookies, get ready for the ultimate upgrade: Milk & Cookies Ice Cream Cake! Honestly, this recipe is about to become your new favourite.
Brief Overview
This Nostalgic dessert recipe is inspired by the classic pairing. It comes to us with the aim to evoke our childhood memories.
It is a medium difficulty and takes about 2 hours. This recipe yields 10 to 12 servings and it can be a perfect Homemade Birthday Cakes .
Main Benefits
This cake is special because it brings together everyone's favorite flavors. It is the perfect Milk and cookies dessert . It is especially delightful for birthdays or any day you want to celebrate.
Craving something sweet? The base is Chocolate chip cookie crust .
Getting Started: Ingredients You'll Need
Ready to bake? You'll need flour, butter, sugar, and chocolate chips for the crust. Ice cream and Oreos (or your favourite cookie!) will fill the center with flavor.
Don't forget some extra chocolate for the drizzle! This recipe is great for an Ice cream cake recipe .
The Cookie Crust Foundation
First, we're tackling the Basic Cake element: the chocolate chip cookie crust! You'll need all-purpose flour, baking soda, salt, softened butter, granulated sugar, brown sugar, an egg, vanilla extract, and of course, chocolate chips.
It’s the perfect Cookie Dough Filling for this cake.
The Creamy Center: Ice Cream Magic
Next up, the dreamy Oreo ice cream cake filling! You need about 1.4L of vanilla bean ice cream and around 20 crushed Oreo cookies.
This part is so easy, it almost feels like cheating!
Optional Decadence: Chocolate Drizzle
Want to take it over the top? Whip up a quick chocolate drizzle with semi sweet chocolate, heavy cream, butter, and a pinch of salt.
It's the perfect finishing touch. You can use a Cookie Dough Frosting instead of Chocolate.
This Easy ice cream cake will take you back to the memory lane and can be great to enjoy with your loved ones.
Ingredients & Equipment: Milk & Cookies Ice Cream Cake
Ready to bake this incredible Milk and Cookies Ice Cream Cake ? Let's gather our bits and bobs first! Honestly, this recipe is worth it.
It is a special take on your homemade birthday cakes .
Main Ingredients
- All-purpose flour: 1 ½ cups (192g). Go for unbleached for the best flavor.
- Baking soda: ¾ teaspoon . Keep it fresh to help with the rise.
- Salt: ½ teaspoon . Just your regular table salt will do.
- Unsalted butter: ½ cup (1 stick; 113g), softened. Real butter is the key!
- Granulated sugar: ¾ cup (150g). Gives it that classic sweetness.
- Light brown sugar: ¾ cup (150g), packed. This adds a lovely depth of flavor.
- Large egg: 1 . Free range is my preference.
- Vanilla extract: 1 teaspoon . Real vanilla extract is amazing.
- Semi sweet chocolate chips: 1 ½ cups (255g). I love Ghirardelli.
- Vanilla bean ice cream: 1 ½ quarts (1.4L), softened slightly. Good quality ice cream is a must!
- Oreo cookies: 1 ½ cups (about 20 cookies), coarsely crushed. Cookie dough filling here we come! Or any similar chocolate sandwich biscuit.
Seasoning Notes
Essential spice combinations don't really apply here. It's all about that rich vanilla and chocolate! Cookie dough frosting is really optional, but could bring an extra special edge.
A pinch of sea salt in the chocolate drizzle enhances everything. For a little extra oomph, a dash of cinnamon in the cookie dough is just the job!.
If you love milk & honey, add a teaspoon of honey to the cookie dough.
Equipment Needed
- 9 inch springform pan. Non-stick is super handy.
- Mixing bowls (various sizes). Pyrex or stainless steel is fab.
- Electric mixer (stand or hand held). Either works a treat.
- Rubber spatula. For scraping every last bit.
- Measuring cups and spoons. Accuracy is your friend.
- Double boiler or microwave safe bowl. For the chocolate drizzle.
- Parchment paper. Keeps everything from sticking.
Honestly, a food processor makes crushing the Oreos easy. A rolling pin works if you don't have a springform pan.
A basic cake tin will do the trick but you will need to be more careful removing the cake. Got all that? Let's get baking! This is an amazing milk and cookies dessert .
For an amazing twist, why not try this as an ice cream cake recipe featuring your oreo ice cream cake ! Or why not serve with a Chocolate chip cookie crust as a side? This recipe will bring back those nostalgic dessert recipes !
Milk & Cookies Ice Cream Cake: A Nostalgic Slice of Heaven
Oh my gosh, you guys! Remember when you were a kid, and nothing tasted better than dunking a chocolate chip cookie into a glass of milk? This Milk & Cookies Ice Cream Cake is all that, but like, levelled up .
Honestly, it's the perfect Milk and cookies dessert for anyone who loves a bit of nostalgia. It's also amazing for Homemade Birthday Cakes .
I've made this for so many friends, and it's always a massive hit. If You Love Milk & cookies, trust me, this dessert is for you! This also can be made into an Oreo ice cream cake if that's more your vibe.
This Easy ice cream cake is easier than you think, and it’s great if you’re looking for fun Nostalgic dessert recipes to try.
Prep Steps for Milk and Cookies Ice Cream Cake
Essential Mise en Place: First, get all your ingredients measured and ready. It’s a game changer. Soften that butter! Slightly soften the ice cream and crush those Oreos.
Line your 9 inch springform pan with parchment paper. This step saves you from a cake astrophe later. Time Saving Organization Tips: I like to make the Chocolate chip cookie crust a day ahead.
Seriously, it takes a load off. Plus, chilling the Cookie Dough Filling makes it easier to work with. Safety Reminders: Be careful when melting chocolate.
Use low heat and stir often to avoid burning.
step-by-step: Building Your Dream Cake
- Cookie Crust Magic: Whisk together 1 1/2 cups flour, 3/4 tsp baking soda, and 1/2 tsp salt. Cream 1/2 cup softened butter with 3/4 cup granulated sugar and 3/4 cup brown sugar. Mix in 1 egg and 1 tsp vanilla. Add the dry ingredients gradually, then fold in 1 1/2 cups chocolate chips.
- Bake It Twice: Divide the dough and press half into the pan. Bake at 350° F ( 175° C) for 20- 25 minutes , until golden brown. Cool completely and repeat with the second half.
- Ice Cream Dreams: Slightly soften 1 1/2 quarts vanilla bean ice cream. Gently fold in 1 1/2 cups crushed Oreos.
- Cake Assembly: Place one cooled cookie crust in the pan. Spread the ice cream mixture evenly. Top with the other crust.
- Freeze It Up: Cover and freeze for at least 4 hours .
- Chocolate Drizzle (Optional): Melt 4 oz chocolate, 2 tbsp cream, 1 tbsp butter, and a pinch of salt until smooth.
- Serve and Enjoy: Remove from the freezer 10- 15 minutes before serving. Drizzle with the chocolate and slice.
Pro Tips for the Perfect Ice Cream Cake
- Cookie Dough Frosting Hack: Don't overmix the cookie dough! This keeps it tender.
- Common Mistakes: Don't let the ice cream melt completely before folding in the cookies. Aim for slightly softened.
- make-ahead Win: The cake can be frozen for up to 3 days. Just make sure it's well covered to prevent freezer burn. Honestly, you can do this ahead of time!
This Basic Cake is seriously the best! You’ll never forget this one. This cake is so amazing for every occasion. Give it a try and let me know what you think.
Recipe Notes: Let's Get Real About This Cake
Okay, so you're thinking about making this Milk & Cookies Ice Cream Cake? Awesome! Here are some tips and tricks I've learned along the way.
Honestly, the first time I made it, the cookie crust was a DISASTER. I didn't chill the dough long enough, and it spread everywhere.
Learn from my mistakes, yeah?
Serving Suggestions: Making it Look Good
Presentation matters, you know? If You Love Milk & Cookies , you want this to be the ultimate milk and cookies dessert ! A simple plating can make all the difference.
- Plating and presentation ideas : Think about a dusting of cocoa powder. Or even better? Crushed Oreos around the plate. A little goes a long way!
- Complementary sides or beverages : I love serving this with a glass of ice-cold milk (duh!). Or, if you're feeling fancy, a scoop of vanilla ice cream on the side. Why not?
Storage Tips: Keepin' it Fresh
This cake is best enjoyed fresh, but leftovers are still delicious!
- Refrigeration guidelines : Store any leftover cake tightly covered in the fridge for up to 3 days. After that, the cookie crust might get a bit soggy.
- Freezing options (if applicable) : Yes, you can freeze this! Wrap it really well in plastic wrap, then foil. It'll keep for up to a month. But honestly, who can resist it that long?
- Reheating instructions : No reheating needed! Just let it sit at room temperature for 10- 15 minutes before serving to soften it up a bit. This is an easy ice cream cake .
Variations: Mix It Up!
Want to put your own spin on this? Go for it!
- Dietary adaptations : For a gluten-free version, use a gluten-free all-purpose flour blend for the cookie crust. Just make sure the Cookie Dough Filling is gluten-free as well, or your Cookies!
- Seasonal ingredient swaps : In the fall, try adding a little bit of cinnamon to the cookie dough. And maybe use Cookie Dough Frosting ? Get creative!
Nutrition Basics: The Honest Truth
Let's be real, this Oreo ice cream cake is a treat. It's not exactly health food, but it's worth every bite!
Calories: 650-750
Sugar: 45-55g
Key health benefits : Okay, maybe not "health" benefits per se, but it's definitely good for your soul. And it's a great way to celebrate a birthday! Think of it as a Homemade Birthday Cake but way better! It is a nostalgic dessert recipes .
And if you want you can always add chocolate, and make a Chocolate chip cookie crust
So, there you have it! All my little tips and tricks for making this Milk & Cookies Ice Cream Cake a total success.
Don't be afraid to experiment and have fun. And remember, even if it doesn't turn out perfectly, it's still going to be delicious.
Now go bake something awesome!
Frequently Asked Questions
How do I stop my cookie crust from burning?
Nobody wants a burnt biscuit base! To prevent your cookie crust from burning, keep a close eye on it while it's baking. If you notice it browning too quickly, you can tent it with foil for the last few minutes of baking. Also, make sure your oven temperature is accurate; an oven thermometer can be a lifesaver.
My ice cream is too hard to spread! What can I do?
We've all been there, battling rock solid ice cream. The key is to soften the ice cream just enough so it’s spreadable but not completely melted. Let it sit at room temperature for 10-20 minutes, checking it frequently. You want it to give slightly when pressed, like soft serve from your favourite ice cream van!
Can I use a different kind of cookie in the ice cream? What variations are there?
Absolutely! This Milk & Cookies Ice Cream Cake is super customisable. Feel free to swap the Oreos for your favorite biscuits; think digestive biscuits, chocolate wafers, or even gingersnaps for a bit of spice.
For a peanut butter version, consider using peanut butter cups in the ice cream and peanut butter chips in the crust. You can also use any nuts that you enjoy such as peanuts, almonds, or hazelnuts. Get creative and make it your own, mate!
How long does this Milk & Cookies Ice Cream Cake last in the freezer?
Properly stored, this ice cream cake will keep in the freezer for up to a week or two. Make sure to wrap it tightly in plastic wrap and then foil to prevent freezer burn. Nobody wants a cake that tastes like the inside of the freezer! It's best enjoyed sooner rather than later for optimal flavour and texture, though.
Is there a gluten-free or vegan version of this recipe?
Good on you for thinking about dietary needs! For a gluten-free version, use a gluten-free all-purpose flour blend for the cookie crust and ensure your cookies in the ice cream are also gluten-free.
For a vegan version, substitute vegan butter, an egg replacer like flaxseed meal or applesauce, and plant based ice cream and cookies. With a few simple swaps, everyone can enjoy a slice of Milk & Cookies heaven.
Milk Cookies Ice Cream Cake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 650-750 |
|---|---|
| Fat | 40-45g |
| Fiber | 2-3g |
