Carvel Cookies and Cream Ice Cream Cake
This ice cream cake layers cookies and cream ice cream with crunchy toppings for the perfect combination of texture and taste.
Ingredients
- 1 quart cookies and cream ice cream
- 1 quart vanilla ice cream
- 1 1/2 cups crushed chocolate cookies
- 1 cup whipped topping
- 1/4 cup chocolate syrup
- 1/4 cup cookie crumbs for garnish
Instructions
- Soften cookies and cream ice cream and spread it evenly in the springform pan. Freeze for 1 hour.
- Sprinkle half the crushed cookies over the ice cream layer. Drizzle chocolate syrup for extra flavor. Freeze for 30 minutes.
- Soften vanilla ice cream and spread it over the cookie layer. Freeze for 2 hours or until completely firm.
- Remove the cake from the pan and frost with whipped topping. Garnish with remaining cookie crumbs.
- Freeze for another hour before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 18%
- Vitamin D: 10%
- Vitamin A: 12%
- Iron: 4%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- Add a drizzle of caramel or fudge sauce for extra indulgence.
- Use a piping bag for a decorative whipped topping finish.
- Serve with a side of fresh berries to balance the sweetness.