Layered Berry Ice Cream Cookie Cake

A fresh and fruity layered "cake" made with ice cream, fruit and cookies is a great way to celebrate.

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  • prep time 30 min
  • total time 9 hr 0 min
  • ingredients 5
  • servings 20
 

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1
container (28 oz) vanilla ice cream, softened
1
cup blueberries or blackberries
1
container (14 oz) berry sorbet (any flavor), softened
1
cup chopped strawberries or raspberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Break apart cookie dough; press into ungreased 15x10x1-inch pan. Bake 14 to 18 minutes or until golden brown. Cool completely, about 30 minutes. Line 8-inch springform pan with heavy-duty foil, leaving ends hanging over.
  • 2 Crumble baked cookie into large resealable food-storage plastic bag. Using rolling pin, crush cookie to fine crumbs. Reserve 1/4 cup of the crumbs. Evenly spread one-third of remaining cookie crumbs (about 1 cup) into bottom of springform pan.
  • 3 Meanwhile, in medium bowl, stir together half of the vanilla ice cream (about 1 3/4 cups) and the blueberries. Spread in pan.
  • 4 Top with 1 cup of the cookie crumbs. Cover loosely with a layer of foil; freeze about 30 minutes or until firm.
  • 5 Remove foil. Spread softened sorbet evenly over cookie crumbs. Top with remaining cookie crumbs (about 1 cup). Cover loosely with a layer of foil; freeze about 30 minutes or until firm.
  • 6 In large bowl, stir together remaining vanilla ice cream (about 1 3/4 cups) and the strawberries. Remove foil. Spread in pan. Cover pan with foil; freeze 8 hours.
  • 7 Sprinkle with reserved cookie crumbs. Remove side of pan, and use foil as handles to lift cake off pan base. Remove foil. Place ice cream cake on serving plate. Store covered in freezer.
  • 1 Heat oven to 350°F. Break apart cookie dough; press into ungreased 15x10x1-inch pan. Bake 14 to 18 minutes or until golden brown. Cool completely, about 30 minutes. Line 8-inch springform pan with heavy-duty foil, leaving ends hanging over.
  • 2 Crumble baked cookie into large resealable food-storage plastic bag. Using rolling pin, crush cookie to fine crumbs. Reserve 1/4 cup of the crumbs. Evenly spread one-third of remaining cookie crumbs (about 1 cup) into bottom of springform pan.
  • 3 Meanwhile, in medium bowl, stir together half of the vanilla ice cream (about 1 3/4 cups) and the blueberries. Spread in pan.
  • 4 Top with 1 cup of the cookie crumbs. Cover loosely with a layer of foil; freeze about 30 minutes or until firm.
  • 5 Remove foil. Spread softened sorbet evenly over cookie crumbs. Top with remaining cookie crumbs (about 1 cup). Cover loosely with a layer of foil; freeze about 30 minutes or until firm.
  • 6 In large bowl, stir together remaining vanilla ice cream (about 1 3/4 cups) and the strawberries. Remove foil. Spread in pan. Cover pan with foil; freeze 8 hours.
  • 7 Sprinkle with reserved cookie crumbs. Remove side of pan, and use foil as handles to lift cake off pan base. Remove foil. Place ice cream cake on serving plate. Store covered in freezer.

EXPERT TIPS

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Expert Tips

This cake can be made up to 2 days ahead.

If desired, garnish with additional fresh berries and a dollop of whipped cream.

To soften ice cream or sorbet for use in ice cream cakes or pies, microwave a 14- to 16-oz size container for 10-second intervals on Low or Defrost just until ice cream is soft enough to spread.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
15mg
15%;
Sodium
110mg
110%;
Total Carbohydrate
32g
32%
(Dietary Fiber
0g
0%
  Sugars
14g
14%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
6%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.