Cookie Dough Ice Cream Cake

23 Jan

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This cake is the cake of all cakes. It is so damn good! It was my birthday yesterday which gave me the nearly impossible task of picking what kind of cake I wanted. After I looked through loads of recipe books, google searches and images, my mom finally put me out of my misery and said, like it was so obvious the whole time, why don’t you make an ice cream cake? It was the best idea ever, although then I had to pick the flavors and components of my ice cream cake, nearly as hard as picking the cake.

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I looked up loads of ice cream cake recipes and quite a few of them had biscuit crumb bases. This got me thinking about what biscuit I should use in my cake when I had a brain wave, I could use raw cookie dough! The rest of the cake is pretty simple but the cookie dough base, I even say it myself, is down right genius! But, unfortunately, it is not suitable for young children, pregnant women or the elderly. Very sorry, but if your determined to do this recipe, there are egg free recipes for cookie dough available online.

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This I think is the best birthday cake I have ever had, an oreo layer cake is close on its tail though. Another thing I think is just so darn cool is that you could make this cake ages in advance and keep it for ages after the birthday because it doesn’t go all horrible and dry like every other birthday cake. So there is no need to eat birthday cake for breakfast, lunch and dinner until its gone, unless you want to that is! 😀

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 Cookie Dough Ice Cream Cake (7 1/2inch cake)

For the Cookie Dough Layer:

85g/ 3/4 stick butter, melted

1/2 cuplight brown sugar, preferably coarse

1/4 cup granulated sugar

1 egg

1tsp vanilla extract

1/2tsp baking powder

a pinch of salt

1 cup plain flour

1/2-1 cup milk chocolate chips

  • Grease and line a 7 1/2-8inch round cake tin with baking parchment.
  • In a medium bowl, mix together the melted butter with the two types of sugar. Beat in the egg and vanilla extract.
  • Next add the baking powder, salt and flour and mix  it well. Pour in the chocolate chips and stir to combine.
  • Spoon this into the prepared tin in as even a layer as possible, then leave in the freezer to harden, 2-3hrs.

For the Ice Cream Layer:

450-500ml good quality chocolate ice cream

  • Take the ice cream out of the freezer about 30mins before you need it. When the cookie dough layer is hardened, you can start this layer.
  • Spoon all the ice cream into a bowl and mix it all about with a wooden spoon so that it becomes more spreadable and creamy.
  • Layer this over the frozen cookie dough, again making it as even as possible. Return to the freezer for 2-3hrs to let it all refreeze.

For the Cake Layer:

57g/ 1/2 stick butter, softened

1/2 cup milk

1tsp vanilla extract

1 cup plain flour

1/2tsp baking powder

2/3 cup caster sugar

1 egg white

  • Preheat the oven to 180ºc/350ºf and grease and line another tin the same size as the one you were using for the other layers. (Alternatively, if you don’t have two tins the same size, you could remove the frozen layers from your original tin, transfer to a plate and leave in the freezer until the cake is cooked.)
  • In a medium bowl, beat the butter for 1-2mins until soft and creamy. Whisk in the milk and vanilla extract.
  • Add the flour, baking powder and sugar and mix until incorporated then beat in the egg white. Continue beating for 1-2mins then pour the batter into the prepared tin.
  • Bake in the oven for 25-35mins until a skewer inserted in the middle comes out clean.
  • Let cool in the tin for 20-30mins then remove and let cool completely on a cooling rack. Transfer the first two layers back into the tin, if you were using the same tin.
  • When the cake is completely cooled, remove the baking parchment and lay it upside down on the ice cream layer. The cake comes out quite big so before I did this step, I sliced a thin layer off the top but this is purely up to you.
  • Once again, return to the freezer to freeze all the layers together.

For the Frosting:

80g cream cheese, room temperature (I used light)

2tsp vanilla extract

200g icing sugar

  • Add the cream cheese and vanilla to a bowl and beat with a spoon for 30secs just to make it creamy.
  • Add the icing sugar in two or three batches, mixing after each addition until you get a fairly stiff frosting. You may need to add more icing sugar.
  • Spread this all over the cake in an even layer and for the last time return to the freezer until frozen. Decorate as desired and prepare to have your mind blown!

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