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Cookie & Caramel Ice Cream Cake

This image courtesy of campbellskitchen.com

A fantastic cake recipe that really will keep you cool, don't pass up on this wonderful ice box dessert. With a cookie crust made from Pepperidge Farm Milano Cookies and topped with an ooey gooey caramel sauce, every bite is simply mouthwatering. The only problem you might have with this summer dessert is eating it too fast. You won't be able to resist the rich and creamy flavor of Cookie & Caramel Ice Cream Cake. Enjoy! For more ice cream cake recipes, check out this collection of 27 Simple Frozen Desserts.

Serves8

Preparation Time20 min

Ingredients

  • 1 package (6-ounces) Pepperidge Farm Milano Cookies
  • 3 cups vanilla or chocolate ice cream, softened
  • 1/3 cup caramel topping
  • additional caramel topping

Instructions

  1. Line an 8-inch round cake pan with plastic wrap.

  2. Cut the cookies in half crosswise and arrange them side by side around the inside edge of the pan, cut-side down. Place the remaining cookies into the bottom of the pan.

  3. Spread half the ice cream in the pan. Drizzle with the caramel topping. Spread the remaining ice cream over the caramel topping.

  4. Cover and freeze for 6 hours or until the ice cream is firm.

  5. Uncover the pan and invert the cake onto a serving plate. Serve with additional caramel topping, if desired.

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Where did you come up with this delightful idea? I have never had this dessert before, but I am sure that I will have it more than once because this sounds so scrumptious. I can't believe how gooey and luscious the caramel looks on the ice cream. The cookies make it all come together too. My kids will like this dessert for sure. They are huge caramel fans.

I've made something very similar to this before. The recipe I used called for a sandwich cookie crust. I thought I'd add some chocolate sauce and caramel between the ice cream layers like in this recipe. The problem was the sauce kept running out. I didn't mix the chocolate and caramel, I made 3 separate cakes. Has anyone had this problem? Even after I put the leftovers back in the freezer, I would find puddles of sauce. Is there a way to avoid this. I'd like to make this cake but don't want puddles.

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