Decadent No-Bake Cookies and Cream Ice Cream Cake

Are you on the search for a decadent creamy ice cream cake? This chocolate cookies and cream ice cream cake will cool you down and have you craving for more!

**Disclosure: This is a sponsored post on behalf of Torani, all opinions expressed are solely my own.**Torani Cookies and Cream Syrup

With summer kicking off this weekend, you’ll want a delicious and indulgent dessert at your holiday get together and this cookie ice cream dessert will definitely hit the spot this holiday season. Torani is highly known since 1925 for delicious and bold flavors that put Italian soda on the map. With a full line of popular syrups and sauces, Torani has a flavor that everyone will love whether you’re adding sauces to your coffee or creating new dessert flavors you can find something that will taste great and you’ll love for years to come.

This cookie cake is loaded with chocolate and chocolate cookies which is the perfect treat for kids and adults craving something creamy and sweet. Best of all you probably have most of these ingredients on hand and it only takes an hour of your time to whip up but requires additional time to set.

Chocolate Cookies and Cream Ice Cream Cake:

Pie Crust:

40 chocolate cream cookies
1 stick of unsalted butter

Ice Cream:

1 cup of sweetened condensed milk
1/2 cup of dark baking chocolate
1 tsp of vanilla extract
2 tbsp of cocoa powder
1 1/2 cup of heavy or thickened cream
8 chocolate cream cookies

Frosting:

1 cup of thickened or heavy cream
2 tbsp of cocoa powder
1 tbsp of powdered sugar
1/2 tbsp of Torani Cookies and Cream syrup (to decorate)

Lightly grease a 9″ springform cake tin with butter. Add your chocolate cream cookies to a food processor (if you don’t have one use the pulse button on your blender) and blend until cookies are a fine crumb. Add the melted butter to the cookie mix and carefully press into the bottom of the pan as evenly as you can. Place the crust mix into the fridge to set while we prep the ice cream.

Melt the dark chocolate in the microwave, once melted add the dark chocolate with the cocoa powder, and vanilla extract and mix. Then add the condensed milk, and cream together and mix until the mixture become thick and smooth usually takes 5 minutes depending on your mixer. Crush the remaining 8 cookies and fold into the ice cream mix and pour on top of your crust mix. Set aside in the freezer for 8 hours or overnight is best.

Once your ice cream has set, it’s time to create the “frosting”, beat the whipped/thickened cream until whipped, and fold in your cocoa powder and powdered sugar. Place in a piping bag and pipe to decorate. Add your Torani Cookies and Cream syrup to your plate bottom and add extra syrup to your cake for even more cookie flavor.

Decadent No-Bake Chocolate Cookie and Cream Ice Cream Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • Pie Crust:
  • 40 chocolate cream cookies
  • 1 stick of unsalted butter
  • Ice Cream:
  • 1 cup of sweetened condensed milk
  • ½ cup of dark baking chocolate
  • 1 tsp of vanilla extract
  • 2 tbsp of cocoa powder
  • 1½ cup of heavy or thickened cream
  • 8 chocolate cream cookies
  • Frosting:
  • 1 cup of thickened or heavy cream
  • 2 tbsp of cocoa powder
  • 1 tbsp of powdered sugar
  • ½ tbsp of Torani Cookies and Cream syrup (to decorate)
Instructions
  1. Lightly grease a 9" springform cake tin with butter. Add your chocolate cream cookies to a food processor (if you don't have one use the pulse button on your blender) and blend until cookies are a fine crumb. Add the melted butter to the cookie mix and carefully press into the bottom of the pan as evenly as you can. Place the crust mix into the fridge to set while we prep the ice cream.
  2. Melt the dark chocolate in the microwave, once melted add the dark chocolate with the cocoa powder, and vanilla extract and mix. Then add the condensed milk, and cream together and mix until the mixture become thick and smooth usually takes 5 minutes depending on your mixer. Crush the remaining 8 cookies and fold into the ice cream mix and pour on top of your crust mix. Set aside in the freezer for 8 hours or overnight is best.
  3. Once your ice cream has set, it's time to create the "frosting", beat the whipped/thickened cream until whipped, and fold in your cocoa powder and powdered sugar. Place in a piping bag and pipe to decorate. Add your Torani Cookies and Cream syrup to your plate bottom and add extra syrup to your cake for even more cookie flavor.
Nutrition Information
Calories: 360

This ice cream cake will sure to be a hit at your next holiday get together, I know everyone who tried it so far has loved it and can wait to share it this weekend. Let us know if you’ve tried it and share your photos with us of your creation. Find more about Torani brand products and where to purchase them by visiting their website here.

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