COOKIE DOUGH ICE CREAM LAYER CAKE

If you follow this blog you will know that each month I make the dessert for the Alzheimer's Idaho (local grassroots organization) support group meeting the last Friday of the month.  These wonderful caregivers just deserve the best and I try my best to make them something really good for dessert.  This month they will be getting this big "wow factor" Cookie Dough (the dough is safe to eat NO EGGS) Ice Cream Layer Cake.  The recipe is not hard but I would not recommend it for the first time dessert maker.  Really it just takes time and maybe some concentration but then there is a great outcome.  I am eager to hear from the girls as to how it tasted.

I will give you the recipe below but through photographs try and streamline the process.....First is the ice cream.  You can do this with just one layer of ice cream but I was going for more of a "wow" factor so I chose two layers.  This is best if done the day before you want to put the cake together. I used about one and a half cartons of ice cream (this is one of the brands that is no longer a 1/2 gallon).  It is important to use non-stick aluminum wrap. 

Using the spring form pan as a guide I just drew around the pan and then cut out (4) circles.

Place one circle on the bottom of the pan (be sure and read which side is the non-stick) added a layer of ice cream, then a non-stick down and then another nonstick up and then the second layer of ice cream and finally the last non stick foil on the top.  Into the freezer for at least 8 hours and preferably overnight.  You will be so happy that you used the non-stick foil when you have to quickly work to put the cake together before it starts melting and you have to get it back into the freezer.

The two cakes baked and ready for layering....

Once the cookie dough, frosting and the cakes are made and the ice cream frozen time to put it all together.  Be sure and have everything that you will need to put this together all organized because you have to work fast to get it all done and ready to go back into the freezer.  If you do the two layers this is a very big dessert and will need a big area in the freezer.

Here is the finished product - I took one picture and then it was off to the freezer until it was time to deliver.

Recipe

Two cartons vanilla bean ice cream - will us about 1 1/2 cartons

• For the Cake
• 4 tablespoons softened butter (for greasing the cake pans)
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 3/4 cup canola oil
• 3/4 cup whole milk
• 3 large eggs
• 2 teaspoons vanilla bean paste
• 2 teaspoons pure vanilla extract

• Preheat oven to 350°F.
• Grease two nonstick, 9-inch cake pans with butter. Lightly flour the pans, shaking out any excess.
•  In medium bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer, cream together sugars and oil using paddle attachment.  Add eggs one at a time, making sure each is fully incorporated. In two batches alternate adding the flour mixture and the milk (starting and ending with the dry ingredients).  Mix until incorporated, being careful not to over-mix.  There should be no lumps.  Stop the mixer, add the vanilla bean paste, and the vanilla extract. Mix one last time to incorporate. Divide the batter into the cake pans, filling them about halfway. Place the cake pans on a sheet tray and into the preheated oven. Bake for 20 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool completely.

• For the Edible Cookie Dough 
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 stick butter
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips

• In a small bowl, whisk together flour and salt, and set aside. In the bowl of a stand mixer, fitted with a paddle attachment, combine butter and sugars. Beat until light and fluffy. Add in the vanilla.  Add the flour mixture, mix until well combined.  Stir in mini chocolate chips. Refrigerate until firm, preferably overnight, and until ready to use.

• For the Frosting
• 3 sticks softened butter
• 3/4 cup light brown sugar
• 3 1/2 cups powdered sugar
• 1/2 cup all-purpose flour
• 1/2 cup cake flour
• 1/2 teaspoon salt
• 4 tablespoons milk
• 2 teaspoons vanilla extract

Beat butter and brown sugar in standing mixer with paddle attachment. Mix in the powdered sugar, and beat until smooth.  Beat in the flour and salt, mixing well. Add milk and vanilla, until smooth and fluffy.  If the frosting is too thick, add splashes of extra milk. Then, add the chilled, edible cookie dough balls. Stir gently to incorporate.  

To assemble the cake:

Working quickly, either onto a plate or I chose a cardboard cake round, place the first ice cream round (if only doing one ice cream round start with and end with cake) put some frosting and some of the cookie dough on the top of the ice cream, place the first cake and frost top and add some of the cookie dough, then repeat ice cream, frost cookie dough and cake.  On the second layer of cake heavily top with frosting and the last of the cookie dough.  Now, working as fast as you can frost the rest of the cake.  You don't have to but I put some of the frosting in a pastry bag with a star tip and ran the stars around the bottom and then around the top and on the top of the cake I placed a malted milk ball in each frosting star.  Now, back into the freezer for overnight if possible.  

When ready to serve let the cake sit out for 30 minutes.

Thank you for stopping by.