An Insanely Delicious [ice cream] Birthday Cake

I‘ve always been glad that my birthday doesn’t fall around the Christmas and New Year’s period. It must be tough sharing your special day with all the other holiday goings on. So I’m surprised I didn’t plan my blog’s birthday a little better…

Back in November 2005, I decided I was going to take the plunge and start a food blog. I even had a name picked out. But I decided to wait until I was on holidays to actually kick things off since it was probably going to take me a while to figure it all out.

Little did I realize that 7 years later Stonesoup would still be going strong and celebrating her 7th birthday. The thought that I would be blogging full time for a living didn’t even cross my mind.

So Stonesoup’s official birthday is the 27th December. And since you’re hopefully going to be on holidays then, I thought we’d have a little early celebration which of course means…cake!

The Birthday Cake!

Being a summer baby, it only seems right that there be ice cream cake. So I put my thinking cap on and ‘borrowed’ an idea from the ice cream magicians, Ben & Jerry. My all-time favourite ice cream from their range is the ‘Cookie Dough.’

And so I present you with my super easy Cookie Dough Ice Cream Cake…

cookie dough ice cream cake-4

Stonesoup 7th Birthday Cookie Dough Ice Cream Cake

I’ve kept it simple by using a commercial vanilla ice cream but feel free to make your own ice cream if you like.

This cookie dough recipe has been specially formulated to make sure there aren’t any raw eggs AND that it tastes great frozen. Be warned, it’s not going to bake out to the best cookies ever.

If you’re looking for a great classic chocolate chip cookie recipe, this is still my all time favourite.

enough for 8-10
1L (2 pints) vanilla ice cream
150g (5oz) butter, softened
150g (5oz) brown sugar
150g (5oz) plain (all-purpose) flour
150g (5oz) dark chocolate, chopped

1. Remove ice cream from the freezer to allow it to soften.

2. Line the base and sides of a loaf pan (22cm x 11cm OR 8.5in x 4.5in) with baking paper or cling wrap.

3. Whizz butter and sugar in a food processor with 3 tablespoons water until the mixture is light and fluffy.

4. Stir in the flour by hand and add chocolate chunks.

5. Scoop chunks of the ice cream and scatter over the base of the loaf pan. Top with little scoops of cookie dough and continue to layer ice cream and cookie dough until both are all used up. Smooth the top of the surface and cover with more baking paper or cling wrap.

6. Freeze for at least 3 hours before slicing and serving.

VARIATIONS
short on time? – use commercial-baked choc chip cookies. It won’t have the same cookie dough vibe but will still be delicious.

vegan / dairy-free – use margarine or coconut oil instead of the butter and choose a coconut sorbet to replace the ice cream. Or use your favourite non-dairy vanilla ice cream.

ice cream ‘cup cakes’ – freeze the mixture in muffin or cupcake trays lined with paper.

gluten-free – replace flour with corn or maize flour or any commercial ‘gluten-free flour.’

Video version of the recipe.

With love,
Jules x

ps. I’ve moved to a new email service provider so if you notice anything odd… please just hit reply and let me know. Thanks!

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{ 17 comments }

Sarah December 12, 2012 at 7:51 am

YUM. This looks like just the thing for the boiling hot Australian xmas. Awesome!

jaime @ sweet road December 12, 2012 at 11:36 am

Wow… This looks deliciously messy. Especially the cookie dough…

Sas December 12, 2012 at 1:08 pm

Yum Jul, this is perfect for Jack’s cake tonight! I just need to work out how to make it look like Lightning McQueen… Or maybe we can have two ‘cos the would make a 4year old birthday boy happy! And happy birthday StoneSoup xoxo

Fork and Whisk December 12, 2012 at 2:20 pm

That looks so good. I love ice cream cakes. May have to make this for a my brother’s birthday, or convince someone to make it for my birthday. Nice post, thanks for sharing.

Chris December 12, 2012 at 8:06 pm

Cool. I always wondered how to make IceCream Cake.

Is it possible to make this with non white flower, and have it still taste really good?

hannahk December 13, 2012 at 8:51 am

Jules I think you’ve just saved me!!! I’ve been looking for an egg free birthday cake for my baby (egg allergy) and so far everything has tasted like a poor substitute for sponge cake. This is totally awesome…just make sure I buy egg free icecream.

Crystal Antoinette Graham December 13, 2012 at 10:08 am

All I could say as I looked through this post in my email was: “Oh, my God.”

I am making this ASAP.

It is not my birthday, but someone, somewhere is celebrating theirs and that’s good enough for me. Thank you, thank you, thank you!

jules January 2, 2013 at 5:09 pm

Love it Crystal!
It’s always someone’s birthday some where :)

Irena December 14, 2012 at 11:09 pm

Is it safe to eat raw flour?

jules January 2, 2013 at 5:08 pm

As far as I know Irena.. as long as you’re OK with gluten / wheat

Lizzy (Good Things) December 17, 2012 at 5:55 pm

Congratulations on this milestone from a lady whose birthday is on Boxing Day!

jules January 2, 2013 at 5:07 pm

Thanks Lizzy!
And happy birthday for boxing day!

N2Whoa! January 3, 2013 at 3:45 am

Wow, this looks incredible! I’ve got to give this a go at some point, looks very yummy! Thanks for sharing this with us all.

Nic@diningwithastud January 4, 2013 at 11:41 am

Ooh I love ice-cream cakes! The addition of cookie dough makes it irresistable :)

jules January 9, 2013 at 5:13 pm

I’m with you Nic! Yay for ice cream cakes :)

dewey dove January 4, 2013 at 11:52 am

This one cake that I will try most diffidently. I play around with making cakes myself. If you left out the cookie dough and added fresh fruit would it work?
I use some mild jalapeno’s (crushed) when making a cake, nice little kick. The strawberry shortcake makes the best, crushed pineapple,sliced strawberries and then add the jalapeno to taste.
This looks really good, just might kick it up a notch.

jules January 9, 2013 at 5:13 pm

Yes you can sub in fruit instead of cookie dough but it can freeze and end up quite hard in the ice cream… so be careful you don’t break your teeth on it!
Would never have thought to add jalapenos to cake.. intriguing

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