A decadent layered 'cake' made with ice cream and cookies is a great way to celebrate.
Layered Ice Cream Cookie Cake
- Prep Time 30 min
- Total 8 hr 30 min
- Ingredients 6
- Servings 20
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 3 tablespoons unsweetened baking cocoa
- 1 quart vanilla ice cream, softened
- 1 quart chocolate-peanut butter ice cream, softened
- 1 container (8 oz) frozen whipped topping, thawed
- 1 cup chocolate-covered peanuts, coarsely chopped
Instructions
-
Step1Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in cocoa until well blended. Press into ungreased 13x9-inch pan. Bake 10 to 12 minutes or just until set. Cool completely.
-
Step2Crumble baked cookie. Gently press half of the cookie crumbs into bottom of ungreased 8-inch springform pan. Spread softened vanilla ice cream over cookie mixture in pan. Evenly top with remaining crumbled cookies; press gently to make an even layer. Top with peanut butter ice cream. Cover pan with foil; freeze 8 hours.
-
Step3Remove side of pan. Place ice cream cake on serving plate. Frost top and side with whipped topping. Sprinkle with chocolate-covered peanuts. Store covered in freezer.
Nutrition
290
Calories
15g
Total Fat
4g
Protein
35g
Total Carbohydrate
24g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 130
- Total Fat
- 15g
- 22%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 1 1/2g
- Cholesterol
- 25mg
- 8%
- Sodium
- 120mg
- 5%
- Potassium
- 170mg
- 5%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 24g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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