Cake & Cookies Icebox Cake

Have your (cookie) cake and eat it too. This icebox cake comes together in a flash and is sure to impress. Layers of dreamy yellow-cake no-churn ice cream get stacked up with Brown Butter Super Crunchy Cookies which are, you guessed it, super crunchy. Topped off with a layer of crackly dark chocolate for that magic ice cream sundae feeling, if you know, you know.

Get this free recipe!

Create an account or log in to read the full recipe.

Already have an account? Log In

Cake & Cookies Icebox Cake

Ingredients

1½

cups heavy cream

cup yellow cake mix (toasted on a sheet tray at 325° f for 15 minutes or until mix temps at 165° f - then cooled to room temperature.)

cup sweetened condensed milk

teaspoon vanilla extract

teaspoon kosher salt

packs Brown Butter Chocolate Chip Super Crunchy Cookies

No-Churn Yellow Cake Ice Cream Recipe

STEP 1

Line a loaf pan with parchment, leaving a 1” overhang.

STEP 2

In a large bowl using a whisk, whip the cream to medium peaks.

STEP 3

Fold in the toasted and cooled yellow cake mix. The whipped cream will thicken considerably, this is normal! Once the sweetened condensed milk is added it will thin to a more workable consistency.

STEP 4

Using a spatula, Gently fold in the sweetened condensed milk, vanilla, and salt.

STEP 5

Spread 1/4th of the ice cream along the bottom of the pan, then place a layer of Super Crunchy Cookies. Then repeat: cookies, ice cream thrice more, ending with a final layer of cookies.

STEP 6

Wrap entire pan in plastic wrap and place in the freezer for at least eight hours (or ideally overnight.)

Next: Chocolate Shell Recipe Recipe