This Pumpkin Spice Chocolate Chip Cookie Ice Cream Cake has been compensated by Collective Bias, Inc. and its advertiser. All ideas and opinions are always 100% mine alone. #Feast4All #CollectiveBias
Pumpkin spice chocolate chip cookie ice cream cake…. the taste of this cake is just as delicious as the name is long!
You won’t believe how easy it is to whip together this ice cream cake. It’s got a pumpkin spice white chocolate chip cookie crust, vanilla ice cream in the middle, and a top layer made from crumbled pumpkin spice white chocolate chip cookies…. it’s pure dessert heaven! I served it to some friends who stopped by a few days ago, and they loved it just as much as I did… and went back for seconds, too!
Here are the easy directions- You do have to wait a little bit of time in between each step, so this ice cream cake is best made the day before so it can firm up on the freezer overnight. However, the actual hands-on time is really really short, so you have more time for getting out those Christmas decorations and spending time with family!
I found everything I needed for this yummy recipe at Walmart.
Pumpkin Spice Chocolate Chip Cookie Ice Cream Cake
- 2 packages NESTLÉ® TOLL HOUSE® Pumpkin Spice Refrigerated Cookie Dough
- 1 package vanilla ice cream
Step 1. Press one whole package of cookie dough into the base of a springform pan, and bake in a 325 degree oven for 18-20 minutes, or until the dough is a light golden brown.
Remove from the oven, and let cool completely.
Step 2. In the meantime, bake the other package of Nestle cookies, following the directions in the back of the package. Remove from the oven once cooked, and let cool. Crumble the cookies with your fingers into chunks, and set aside.
Step 3. Once the cookie crust and the pan are almost cool, remove the ice cream from the freezer to allow it to soften. To speed up this process, I placed them in the freezer until they were completely cooled. Once the cookie crust and the pan are completely cool, add the entire carton of ice cream to the top of the crust, and spread evenly. Add the cookie crumbs to the top of the ice cream, and press down gently so they stick into the ice cream. Place into the freezer and freeze overnight.
Keep the ice cream cake frozen until ready to serve. When serving, slice and cut just like you would a pie.
Enjoy, and happy eating!!
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