The Ultimate Homemade Ice Cream Cookie Cake: A Decadent Frozen Dessert with Buttery Shortbread Crust
Imagine a dessert that combines the crisp, buttery delight of a shortbread cookie with the smooth, sweet indulgence of ice cream and a luscious chocolate layer. This isn’t just a dream; it’s our incredible Ice Cream Cookie Cake! Featuring a perfectly crunchy, rich shortbread crust, a decadent layer of milk chocolate, and crowned with your favorite creamy ice cream, this frozen treat is an absolute showstopper. It’s the ideal dessert for any celebration, especially those warm summer days, and trust me, your taste buds will thank you.
Ice cream cakes have a special place in everyone’s heart, offering the best of two beloved desserts in one delightful package. Why choose between cake and ice cream when you can have both? This particular recipe captures all the classic, comforting flavors: the rich sweetness of chocolate, the refreshing coolness of vanilla, and the fruity brightness of strawberry ice cream. It’s a versatile dessert that truly offers something for everyone, making it the perfect centerpiece for a birthday party, a festive holiday, or a special family gathering. Forget store-bought versions; creating this masterpiece at home is surprisingly simple and infinitely more rewarding!
Why This Ice Cream Cookie Cake is a Must-Try
While many instinctively associate ice cream with hot summer days, this delightful frozen dessert transcends seasonal boundaries. It’s a consistently popular choice that can be served year-round for any special occasion, from casual weeknight treats to elaborate celebrations. I personally find immense joy in crafting homemade ice cream birthday cakes for my kids, a tradition that harks back to my own childhood dreams of having an ice cream cake for every party. The question quickly becomes, “Why buy one when you can easily make one that’s even better?”
What truly elevates this Ice Cream Cookie Cake are its thoughtfully constructed layers, each contributing to a symphony of textures and flavors. We begin with a foundation of traditional shortbread cookie crust. This homemade base offers a fantastic buttery richness and a satisfying crunch that provides the perfect contrast to the creamy elements. Following this, we spread a generous layer of delicious milk chocolate sauce, adding a touch of smooth, sweet decadence. Finally, the cake is crowned with your desired ice cream flavor. While classic vanilla ice cream is always a beloved choice, I’m particularly fond of the vibrant flavor and playful pink hue that strawberry ice cream imparts, making the dessert visually stunning and wonderfully refreshing.
The idea of making a homemade ice cream cake might initially sound intimidating, conjuring images of complex baking techniques. However, this particular recipe is remarkably straightforward and requires a similar level of effort to baking a standard cake. An added bonus? This easy ice cream cake often turns out far more delicious and personalized than any typical baked cake, earning you rave reviews from family and friends. Get ready to swap complicated processes for simple steps and undeniable deliciousness!
If this Creamy Ice Cream Cookie Cake has captured your imagination, you’re sure to fall in love with these other delightful frozen treats from my kitchen:
- Ice Cream Cake Roll
- Peanut Butter Cup Ice Cream Cake
- Strawberry Cheesecake Ice Cream Torte
Celebrating Community: The Freaky Friday Blog Hop
I can’t take all the credit for this fantastic Ice Cream Cookie Cake recipe. Today marks a special “Freaky Friday” event, an occasion where I’ve had the immense pleasure and honor of choosing a recipe from my dear friend, Sandra, who is the creative force behind The Foodie Affair. For those who might be unfamiliar, Freaky Friday is a cherished tradition I’ve had the privilege of hosting since February 2015. It’s an event that brings together a wonderful group of my blogger buddies for an old-fashioned blog hop. The premise is simple yet exciting: each of us is secretly assigned another blogger to cook or bake from, and then, all of our chosen recipes are revealed simultaneously on a designated Friday. And that exciting day, my friends, is today!
A Bittersweet Farewell to Freaky Friday
This particular Freaky Friday holds a slightly bittersweet significance for me, as it sadly marks the very last event of its kind. After eight incredible years of fostering community and culinary exploration, the event has naturally run its course, and it’s time to bid it a fond farewell. I must make a small confession here: this is the first time in the event’s history that I have ever hand-selected the blogger I would cook from. For all the preceding rounds, names were pulled randomly from a hat for assignments, ensuring an element of surprise. However, for this poignant final round, I decided to look back to our inaugural event in February 2015. To my delight, I discovered that Sandra was the only blogger who had participated in both the very first and now, the very last Freaky Friday. It felt like a perfect, full-circle moment, and I knew instantly whose inspiring culinary creations I would be exploring for this momentous final tribute.
Discovering Culinary Delights at The Foodie Affair Blog
Sandra is an absolute delight to know, both personally and professionally. We both ventured into the vibrant world of the Blogosphere around the same time, and over the years, I’ve had the pleasure of getting to know her better through our interactions on social media. I’m optimistically confident that one day we will finally meet in person – I’m sure of it! She is happily married to the love of her life and has raised her wonderful children in the beautiful setting of Northern California. Much like myself, Sandra’s profound love for cooking is deeply rooted in her upbringing, a passion that shines through in every recipe she shares.
Sandra’s website, The Foodie Affair, is an expansive and inspiring treasure trove of diverse recipes. You’ll find an incredible spectrum of culinary creations, ranging from delightful cocktails perfect for any gathering, to truly decadent desserts that satisfy every sweet craving. Her blog also features beautifully crafted salads and scrumptious entrees suitable for any meal. What truly sets Sandra apart (and where we amusingly differ, haha!) is her incredible dedication to fitness and healthy living. As such, her blog boasts an excellent array of specialized recipes, including delicious Keto recipes as well as a fantastic selection of Low Carb recipes, offering healthy and delicious options for a wide variety of dietary needs and lifestyles. The Foodie Affair has long been one of my personal favorites, a consistent source of inspiration and delicious meals. I wholeheartedly encourage each and every one of you to explore her wonderful culinary space!
Essential Ingredients for Your Homemade Ice Cream Cookie Cake
Crafting this delightful Ice Cream Cookie Cake requires a few simple, yet high-quality ingredients that, when combined, create a truly unforgettable dessert. For precise measurements and detailed step-by-step instructions, please scroll down to the printable recipe card conveniently located at the end of this post.
For the Buttery Shortbread Crust:
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Unsalted Butter: The foundation of our rich shortbread crust starts with unsalted butter. Using unsalted butter is crucial as it gives you complete control over the exact amount of salt in your cookie base. Ensure it’s softened to room temperature before you begin; this allows it to cream effortlessly with the sugar, resulting in a smooth, uniform dough that bakes into a tender and flaky crust.
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Granulated Sugar: Standard white granulated sugar is used to provide the perfect level of sweetness, contributing to that classic shortbread flavor and helping to achieve its characteristic crumbly yet firm texture. It blends beautifully with the softened butter.
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Pure Vanilla Extract: For the most authentic and aromatic flavor, I highly recommend opting for pure vanilla extract over imitation. It infuses the shortbread with a warm, comforting fragrance and a subtle depth that truly elevates the entire crust, making it a delicious counterpoint to the other layers.
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All-Purpose Flour: This forms the essential structural base of our shortbread cookie crust. You can successfully use either standard all-purpose flour or enriched bleached wheat flour. The flour ensures the crust bakes up with its delightful crispness, providing a sturdy yet tender foundation for the layers above.
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Salt: A small but mighty pinch of salt is absolutely crucial in this recipe. It’s not just for seasoning; salt plays a vital role in balancing the sweetness of the sugar and enhancing all the other flavors within the shortbread, making each bite more complex and satisfying. Do not skip this ingredient!
For the Decadent Layers:
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Milk Chocolate: We’ve chosen sweet and creamy milk chocolate for this cake, as its mellow flavor pairs wonderfully with both the shortbread and the ice cream. However, feel free to customize this layer to your preference! For a richer, slightly more intense and bittersweet taste, dark chocolate is an excellent alternative. If you’re looking for a delightful compromise between the two, semi-sweet chocolate chips provide a great in-between option. You’ll want it completely melted and smooth for effortless spreading.
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Ice Cream: The star of this frozen show! Classic vanilla ice cream offers a timeless appeal, while sweet strawberry ice cream brings a fruity, refreshing burst that complements the chocolate beautifully. Both are fantastic options. For those seeking a lighter alternative, frozen yogurt could also be used, though, in that case, it would lovingly be rebranded as a “frozen yogurt cake”!
For the Festive Decorations:
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Whipped Cream: A luxurious cloud of creamy whipped cream serves as the perfect crowning glory for your ice cream cake. You have the option to easily make your own by whipping heavy cream with a touch of sugar until soft peaks form, or you can opt for the convenience of store-bought whipped topping to save time.
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Sprinkles: Because sprinkles instantly make everything more festive, joyful, and visually appealing! Choose your favorite colors and shapes to perfectly match the occasion, whether it’s a birthday, holiday, or just a fun treat.
- Sliced Strawberries: For an elegant touch and a burst of natural sweetness and freshness, consider adding some thinly sliced strawberries to the very top of your cake. They not only add a beautiful color contrast but also complement the strawberry ice cream layer wonderfully, if you choose that flavor.
Crafting Your Homemade Ice Cream Cookie Cake: Step-by-Step
Making this impressive Ice Cream Cookie Cake is a surprisingly straightforward process that yields incredibly delicious results. Follow these detailed steps carefully to create a show-stopping frozen dessert that will earn you compliments.
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Prepare the Oven and Pan: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Next, lightly grease the bottom of a 9-inch springform pan. This crucial step ensures that your baked shortbread crust won’t stick and can be easily removed once the cake is assembled and frozen, providing a clean presentation.
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Mix the Dough: In a large mixing bowl, ideally using an electric mixer, beat together the softened unsalted butter and granulated sugar until the mixture becomes light, fluffy, and creamy. This creaming process incorporates air, contributing to the shortbread’s tender texture. Then, mix in the pure vanilla extract until just combined. In a separate medium bowl, whisk together your dry ingredients: the all-purpose flour and salt, ensuring they are well-combined. Gradually add this dry mixture to the wet ingredients, mixing on low speed only until a cohesive dough forms. It’s important not to overmix the dough, as excessive mixing can develop the gluten in the flour, resulting in a tough rather than tender shortbread crust.
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Chill and Press the Crust: Gently form your shortbread dough into a round disk. Place this dough ball between two sheets of parchment paper and, using a rolling pin, roll it out into a circular shape that is approximately 11 inches in diameter. Rolling it between parchment paper makes it incredibly easy to transfer without sticking. Wrap the rolled dough (still between the parchment) in plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough is a critical step; it helps to firm up the butter, which prevents the crust from spreading too much during baking and ensures you get a perfectly crisp, well-defined shortbread crust. After chilling, remove the top layer of parchment paper, gently invert the dough into your prepared springform pan, and carefully peel off the second layer of parchment. Press the dough evenly and firmly across the entire bottom of the pan to form your shortbread cookie crust. Finally, pierce the dough all over with a fork – this technique prevents large air bubbles from forming underneath the crust while it bakes, ensuring a flat and even surface.
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Bake the Crust: Bake the prepared shortbread crust in your preheated oven for approximately 25 minutes. Keep an eye on it; it’s ready when the edges turn a very light golden brown. Once baked to perfection, carefully remove the pan from the oven and place it on a wire rack to cool completely. It’s absolutely essential that the crust is fully cooled before you proceed to add the chocolate layer; otherwise, the chocolate will melt and create a messy, unappealing layer.
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Add the Chocolate Layer: While the shortbread crust is cooling, gently melt your milk chocolate. You have a couple of options here: use a double boiler for a gentle melt, or microwave the chocolate in 30-second intervals, stirring thoroughly between each interval, until it is completely smooth and free of lumps. Once melted, use a small offset spatula or the back of a spoon to spread the chocolate evenly over the cooled shortbread crust. Ensure it reaches all edges for a beautiful, uniform layer. Transfer the pan to the refrigerator or freezer to allow this chocolate layer to harden completely. This crucial step ensures clean, distinct layers when you eventually slice and serve your cake.
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Layer the Ice Cream: Meanwhile, remove your chosen ice cream flavor from the freezer and allow it to soften at room temperature until it reaches a soft-serve consistency. You want it pliable enough to spread smoothly, but not so melted that it becomes liquid. Once softened, transfer it to a large bowl and whip it slightly to ensure it’s perfectly smooth and easy to work with. Carefully spread this softened ice cream over the hardened chocolate layer, creating an even, beautiful layer. Return the entire cake, still in its springform pan, to the freezer until the ice cream is completely solid. For the best results and the firmest ice cream layer, freezing it overnight is highly recommended, allowing all layers to set perfectly.
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Decorate and Serve: Once your Ice Cream Cookie Cake is fully frozen and solid, it’s time for the exciting final touches! Carefully remove the springform pan sides. Decorate the top with elegant swirls of whipped cream, a generous scattering of colorful sprinkles, and fresh, thinly sliced strawberries if desired. The presentation is as important as the taste! Serve your magnificent homemade frozen masterpiece immediately and prepare for delighted faces!
Expert Prep, Serving, and Storage Tips for Your Ice Cream Cookie Cake
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Optimal Thawing Before Serving: To achieve the perfect consistency for slicing and eating, place your frozen ice cream cake in the refrigerator for no longer than 30 minutes before serving. Alternatively, if you’re short on time, leave it at room temperature for approximately eight to ten minutes. This slight thaw makes it considerably easier to cut while ensuring the ice cream remains deliciously firm, not overly soft or melted.
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PRO TIP for Effortless Slicing: For effortlessly clean and precise slices, a chef’s secret is to run your sharp knife under hot water for a few seconds, then quickly wipe it dry. Make each cut while the knife is warm. Repeat this process for every slice. The warm blade glides through the frozen layers with ease, preventing the ice cream from sticking and ensuring beautifully presented portions.
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Proper Storage is Absolutely Key: Unlike traditional baked cakes, an ice cream cake cannot be left out at room temperature or even stored in the refrigerator for extended periods. To maintain its delightful frozen texture and prevent it from melting, it absolutely MUST be stored in the freezer at all times when not being served.
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Preventing Freezer Burn and Preserving Freshness: To keep your homemade ice cream cookie cake tasting fresh and free from the dreaded freezer burn, transfer any leftover portions to an airtight container. For an extra layer of protection, press a sheet of plastic wrap directly onto the surface of the exposed ice cream before securely sealing the container. Properly stored in this manner, your ice cream cookie cake can remain frozen and delicious for up to three months. However, for the absolute best quality and flavor, especially if it’s a leftover or half-eaten cake, it’s best to consume it within a few weeks.
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Master the Make-Ahead: This recipe is fantastic for preparing in advance! The shortbread dough can be made up to a week ahead of time and stored wrapped in the refrigerator. For even longer planning, the dough can be frozen for up to two months. Even better, you can assemble the entire cake (crust, chocolate, and ice cream layers) up to a week before your event and keep it frozen. When it’s time to serve, simply add the fresh whipped cream and any other desired toppings for maximum impact and freshness.
Customization Ideas & Flavor Variations for Your Ice Cream Cookie Cake
One of the most exciting aspects of creating in the kitchen is the freedom to get wonderfully creative! This Ice Cream Cookie Cake recipe is incredibly versatile, offering endless possibilities to tailor it to your personal tastes, dietary preferences, and the occasion. Don’t be afraid to experiment with different ingredients and truly make this dessert your very own unique masterpiece! Here are some fantastic substitution and variation ideas to get your imagination flowing:
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Shortbread Cookie Crust Alternatives: While our homemade shortbread crust provides an undeniably delicious and sophisticated base, you have a plethora of other fantastic options for the foundation of your cake. For a classic and easy alternative, consider a simple graham cracker crust. For a quick shortcut, use store-bought shortbread cookies, crushed and mixed with melted butter. If you’re a chocolate lover, try crushing chocolate chip cookies or even festive M&M cookies for a colorful and flavorful base. For an ultimate Oreo ice cream cake experience, create a crust from crushed Oreo cookies (mixed with melted butter) and pair it with cookies & cream ice cream. For extra texture and fun, you can even add a layer of whole or roughly crushed cookies between the chocolate and ice cream layers. Yum!
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Chocolate Layer Enhancements: Our recipe features sweet milk chocolate, but the possibilities for this layer are truly endless! Experiment with white chocolate for a sweeter, creamier, and distinctly different flavor profile. Dark chocolate offers a more intense, bittersweet contrast that many find irresistible, while semi-sweet chocolate chips provide a perfectly balanced flavor that appeals to most palates. Beyond solid chocolate, a rich and gooey hot fudge sauce or a luxurious homemade chocolate ganache would also be incredibly delicious and add a different texture. For an exciting and unexpected flavor fusion, consider adding a thin layer of creamy peanut butter, delightful cookie butter, or even decadent Nutella for a hazelnut-chocolate dream that will wow your guests!
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Ice Cream Flavor Extravaganza: The inherent beauty of this ice cream cake truly lies in its incredible adaptability to different ice cream flavors. While classic vanilla and refreshing strawberry are excellent choices that beautifully complement the chocolate and shortbread, feel free to let your imagination run wild! Popular options like mint chocolate chip, rich coffee ice cream, indulgent cookie dough, vibrant cherry, or even a fun swirl of two different flavors would work beautifully. If you’re seeking a lighter option or catering to specific preferences, frozen yogurt can certainly be used, though, to be accurate, it would then technically be called a “frozen yogurt cake”!
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Topping Innovations: Beyond the delightful whipped cream, colorful sprinkles, and fresh strawberries suggested in our recipe, you can elevate your cake with an exciting array of additional toppings. Consider adding crushed candy bars (like Snickers or Butterfingers), chopped nuts (such as pecans, walnuts, or almonds for added crunch), elegant chocolate shavings, a luscious drizzle of caramel or extra hot fudge, fresh seasonal berries, mini chocolate chips, or even lightly toasted coconut flakes. The sky’s the limit when it comes to personalizing your ice cream cookie cake with toppings!
Frequently Asked Questions About This Frozen Dessert
Curious about the world of ice cream cakes? Here are some commonly asked questions about this beloved frozen dessert, answered to help you master and appreciate its delicious nuances.
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What is in the middle of a Dairy Queen ice cream cake? Dairy Queen is famously known and loved for its signature “fudge and crunchy” layer, a truly irresistible component. This iconic middle layer, exquisitely nestled between their creamy soft-serve vanilla and chocolate ice cream, is a rich, gooey, and wonderfully crunchy delight. To replicate this famous texture and flavor at home in your own ice cream cake, you can easily purchase a can of high-quality chocolate ganache or, for a more homemade touch, prepare your own from scratch. Then, simply sprinkle in some chocolate cookie crumbs, such as crushed Oreos or chocolate wafers, or even your favorite crushed candy bits to achieve that unmistakable crunchy texture and flavor. It’s an easy and fun way to add an extra dimension of deliciousness and a nod to a classic to your homemade version!
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What is cake and ice cream called? The combination of cake and ice cream is so inherently harmonious and complementary that bakers and dessert enthusiasts alike have thoughtfully merged the two into what is now universally known as “ice cream cake.” This term typically refers to a layered dessert featuring distinct components of baked cake, creamy ice cream, and often other delightful fillings such as fudge, caramel, or cookie pieces. Some variations, particularly those resembling “swiss rolls,” involve baking a thin sheet of cake on a jelly roll pan, spreading a layer of ice cream over it, and then carefully rolling the cake up. However, this rolled version is generally much more labor-intensive and intricate to prepare compared to the simpler, yet equally impressive, layered ice cream cake, like the one we’re crafting today.
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What is ice cream between two cookies called? Traditionally, when ice cream is delightfully sandwiched between two cookies, it is most commonly known as an “ice cream sandwich.” A particularly popular and widely recognized version features giant, chewy chocolate chip cookies with a generous scoop of creamy vanilla ice cream nestled in between, affectionately known as a “chipwich.” Given its foundation of a delectable cookie base and its luscious ice cream filling, this particular Ice Cream Cookie Cake could also be playfully and aptly referred to as an “ice cream sandwich cake” on a grander, more shareable scale!
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Is ice cream cake still cake? Absolutely! Despite its refreshing frozen nature, an ice cream cake is unequivocally still considered a cake. The defining characteristic that firmly places it within the cake category is the presence of a baked component, such as our delicious shortbread crust or a more traditional sponge cake layer, cleverly combined with a frozen element like ice cream. This delightful fusion creates a unique dessert experience. Moreover, it’s worth noting that you can even create “no-bake” ice cream cakes by layering pre-made cookies, brownies, or even crushed cereals with ice cream, further expanding the versatile definition and appeal of this wonderful dessert.
More Deliciousness from the Freaky Friday Blog Hop
It was an absolute blast diving into The Foodie Affair Blog for this summer round of Freaky Friday! The challenge of choosing just one recipe was delightful, and I had my options narrowed down to four tempting culinary treasures: a refreshing Fruit Salsa, a classic Greek Salad, this wonderful Ice Cream Cookie Cake, and an incredible Caramel Apple Dessert Pizza (which, by the way, I already have firm plans to make this upcoming weekend because I simply cannot stop thinking about it!). Ultimately, I decided that instead of dwelling on the sadness of this deeply cherished event coming to an end, I would instead choose to celebrate the immense joy and community it has brought me for over eight wonderful years. And what better way to embody celebration than with a dessert adorned with vibrant sprinkles and overflowing with cheer? This Ice Cream Cookie Cake was the absolute perfect recipe to mark this special, bittersweet occasion. Thank you, Sandra, for the boundless inspiration and for being such a wonderful friend through all these years!
Discover More Fantastic Recipes from This Event:
If your sweet tooth is still searching for something new and exciting to try, or if you’re looking for fresh culinary inspiration, be sure to check out what other talented bloggers created for this final, memorable Freaky Friday event:
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The Culinary Compass masterfully recreated my Honey Bun Cake Recipe – it’s a definite family favorite around here for sure, and I’m thrilled they shared it!
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Home Cooked Harvest whipped up a deliciously fragrant Orange Poppyseed Cake that sounds absolutely divine.
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The Speckled Palate offers a fantastic recipe for No Bake Peanut Butter Bars, which is perfect for keeping the heat out of your kitchen while still satisfying those undeniable dessert cravings with a creamy, nutty delight.
If a refreshing beverage or a savory dish is more your speed, these incredible recipes from the hop are an absolute must-try:
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Feast + West shares a tempting and sophisticated White Tea Shot recipe, perfect for entertaining or a relaxing evening.
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Hostess at Heart crafted this wonderfully tart and incredibly refreshing Grapefruit Crush, an ideal drink for hot weather.
For savory delights that are sure to please any palate, don’t miss these amazing creations:
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The Foodie Affair herself generously shared this incredibly simple yet flavorful Easy Poblanos Chiles Rellenos Casserole Recipe, a comforting dish that’s rich in authentic flavors.
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The Wimpy Vegetarian has this fantastic Mexican Street Corn Pasta Salad Recipe ready and waiting, an excellent way to utilize that fresh, sweet corn of the season for a vibrant side dish or light meal.
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And be sure to try these delightfully soft and subtly sweet Honey Biscuits from Leftovers Then Breakfast – they sound like the perfect addition to any breakfast or brunch table, or even as a comforting snack!
See ALL of my Freaky Friday Recipes
More Irresistible Ice Cream Cake Recipes to Love
If you’ve now discovered a new passion for ice cream cakes, or simply can’t get enough of these delightful frozen confections, here are even more amazing recipes from my collection to inspire your next chilled dessert creation. Each offers a unique blend of flavors and textures, promising a new favorite for every occasion:
- Brownie Chocolate Chip Cookie Dough Ice Cream Cake: A triple threat of rich brownie, chewy cookie dough, and creamy ice cream.
- Cookies and Cream Ice Cream Cake: The ultimate treat for Oreo lovers, packed with crunchy cookie bits and smooth cream.
- Cookie Dough Ice Cream Cake (pictured above): A true delight for cookie dough enthusiasts, featuring chunks of edible cookie dough swirled into creamy ice cream.
- Mint Chocolate Chip Ice Cream Cake: A refreshing combination of cool mint and rich chocolate, perfect for a refreshing finish.
- Coffee & Donuts Ice Cream Cake: An ingenious blend of morning favorites transformed into an irresistible frozen dessert.
Whether you’re celebrating a special birthday, hosting a lively summer gathering, or simply yearning for a refreshing and indulgent dessert, this Homemade Ice Cream Cookie Cake is truly a perfect choice. Its harmonious layers of crispy, buttery shortbread, rich milk chocolate, and creamy ice cream are sure to delight guests of all ages and satisfy every sweet tooth, leaving everyone craving another slice. Give it a try and discover why this will become your new favorite frozen treat!
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Print Recipe
Ice Cream Cookie Cake (Shortbread Crust)
Equipment
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Piping Bags and Tips set
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12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
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Rubber Spatulas
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Offset Spatula , SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades
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Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
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Anolon Advanced Nonstick Springform Baking Pan / Nonstick Springform Cake Pan, Square – 9 Inch, Gray
Ingredients
- FOR THE SHORTBREAD CRUST:
- 12 Tablespoons 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/8 teaspoon salt
- FOR THE CHOCOLATE LAYER:
- 1 1/4 cups milk chocolate melted
- FOR THE ICE CREAM LAYER:
- 3 cups ice cream softened (vanilla or strawberry are great options)
- TO DECORATE:
- whipped cream
- sprinkles
- sliced strawberries
Instructions
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Preheat the oven to 350 degrees F. Grease the bottom of a springform pan. Set aside.
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In a large bowl of your mixer beat together butter and sugar until creamy, then mix in the vanilla.
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In a separate bowl whisk flour and salt together.
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Add the flour mixture to the butter mixture and mix on low until the dough forms. Roll the dough into a ball.
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Place the dough ball between two layers of parchment paper. Roll into a circular disk that is about 11 inches in diameter. Chill in the refrigerator for 30 minutes.
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Remove the top layer of the parchment paper and gently flip the dough into the springform pan. Remove the second layer of parchment paper and gently press it into the pan forming the shortbread cookie crust.
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Pierce the dough with a fork. Bake for 25 minutes or until very light golden brown. Cool.
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Melt the chocolate in the microwave or in a double boiler until smooth.
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Spread over cooled crust. Put in the refrigerator or freezer to harden.
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While it is hardening, put the ice cream into a large bowl to soften it. Whip until it is soft serve ice cream consistency.
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Spread the ice cream on top of the chocolate layer and smooth it out evenly.
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Return it to the freezer until the ice cream hardens. Overnight works best.
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Decorate with whipped cream and sprinkles before serving.
Nutrition