Photo: Maya Visnyei
This Cookies and Cream Ice Cream Cake is guaranteed to be a showstopper at any party. No one needs to know how easy it is to make!
1/2 cup light brown sugar, packed
1 large egg yolk
2 tbsp unsalted butter, melted
1/3 cup milk
1/2 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup mini chocolate chips
500 mL premium vanilla ice cream, softened
1 1/2 cups 35% cream
2 tsp sugar
Preheat oven to 350°F. Line the bottom of an 8-in. round springform pan with a round of parchment paper.
Stir brown sugar, egg yolk and butter together in a bowl. Whisk in milk and vanilla and beat until uniform. Add flour, baking powder and salt and stir until all dry ingredients have been absorbed. Stir in chocolate chips. Scrape into prepared pan and bake for 25 to 30 min or until a cake tester comes out clean.
Let cool fully in pan, then run the point of a knife around the edge to loosen. Remove from pan, peel off parchment paper and return cookie to pan.
Spread cookie with an even layer of ice cream.
Beat whipped cream and sugar with an electric mixer to soft peaks. Spread over ice cream layer. Freeze at least 4 hrs or overnight until completely firm.
Cut into pieces and serve.
Protein 6g, Carbohydrates 45g, Fat 32g, Fibre 1g, Sodium 151mg.
Have a large glass of hot water on hand to dip knife into to help cut this cake cleanly.