Cookie Ice Cream Cake {sweet treat tuesday}

Every year I make my husband an ice cream cake. Every year I make it a little different. This year was no different, and we had great results. I wanted it to look prettier than it usually does, so I made it a round ice cream cake and used a springform pan to help me do it. It really is simple to make. It can be adapted to whatever flavor you like, which in my opinion is awesome! So, if you've never made an ice cream cake before, this is your chance. Super easy and super good! We used chocolate cake (from a box) and strawberry cheesecake ice cream.

Cookie Ice Cream Cake

Ingredients:
3/4  of a 9 inch round prepared cake (You'll cut the layers in half and use three of them.)
chips ahoy chocolate chip cookies
milk
ice cream of your choice
Homemade Whipped Cream (or cool whip for ease)

Directions:

Choose the cake you prepared, homemade or box, it doesn't matter. You will only need 3/4 of it. Slice the two 9 inch layers in half with a large knife. Place one of the layers in a springform pan. Next, pull out your cookies and milk. Just like in the Cookie Dough Pie here on the blog, you're going to quickly dip each cookie in milk and then layer it on top of the cake. I'm talking quick. Dip the cookie, shake the excess milk off, and place it on the cake. Do this until the cake is covered.

Next, soften your ice cream in the microwave. Spread a layer on top of the cookies until they are all covered. Now, repeat the steps. After you've repeated them, use your third cake layer to top the whole cake. Wrap the whole pan very well in plastic wrap and then in foil. Place in freezer for at least 4 hours.

Once the cake has hardened, remove it from the freezer and release the springform pan. The bottom of the pan will still be attached. I used a knife to carefully pry it off of the cake. Now it's time to ice the cake with your whipped cream. I like to make my own whipped cream, but I'm sure you could use Cool Whip if it's easier for you. Cover the whole cake with whipped cream.

Cover the cake by putting it in a cake saver or a large tupperware bowl turned upside down. Place the iced cake back in the freezer to harden, maybe 30 minutes or so. Now it's ready to eat! Enjoy!