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Lately, I’ve been thinking a lot about the good old days … which for me is about ten or twelve years ago. Still, that seems like a long time ago in a world that was incredibly different from the one we inhabit currently.
Cell phones made phone calls. Social media wasn’t really a thing. MTV played music videos. Like I said – a different world.
It’s not to say that world was better than the one we experience today, but it was different and sometimes different is good. While I can’t time travel to the past, I can recreate some of those fond memories.
I have been putting away my cell phone, limiting my time on it to between thirty and forty minutes a day. It is like lifting a weight off my shoulders. I am enjoying old school movies and TV shows. I just watched Ferris Bueller’s Day Off for the first time and I feel like it’s about time to break out my West Wing DVDs for another viewing.
I’ve also been picking up nostalgic treats, especially those from Keebler. My mom loved Keebler cookies and often ate them when she was pregnant with me, so perhaps that is why I have such a soft spot for them. Every time I pick up some Keebler cookies, I get to take a trip down memory lane and the cookie aisle at my local Kroger.
I like so many different Keebler cookies and am keeping my eyes peeled for the Birthday Cake Fudge Stripes, but today we’re celebrating Frosted Animal Cookies. They are so fun with the bright colors and you all know I’m so up for anything with frosting and sprinkles.
But I wanted to do something more creative than just eat them right out of the bag … though I did a bit of that too. So I made an Animal Cookie Ice Cream Cake. Ice cream cake is another one of those nostalgic treats that I haven’t had in forever, but I recently have been craving one, so this was the perfect time to get to work.
I made the perfect yellow cake with some of the Animal Cookies mixed right in. I layered the cakes with vanilla bean ice cream and a ton of chopped Animal Cookies. I frosted the cake with ice cream and topped it with a bit of marshmallow fluff before finishing with more Animal Cookies and sprinkles!
The end result is everything my old school heart was craving. The soft cake, the smooth ice cream, the crunchy cookies, and of course the sprinkles. Not only is this a great way to revisit the past, but it’s an awesome treat for summer since it’s super refreshing.
You have to check out this sweepstakes too!
Pick up some Keebler cookies, make this cake, and relive all those awesome memories that it turns out don’t have to be left behind.
For more great ideas and inspiration, be sure to check out the #BiteSizedBitsOfJoy Social Hub http://cbi.as/3jch4 –coming soon!
3 cups all-purpose flour, plus more for pans
1 tablespoon baking powder
½ teaspoon kosher salt
2 cups granulated sugar
1 ½ sticks unsalted butter, plus more for pans, room temperature
4 large eggs
1 tablespoon pure vanilla extract
1 cup milk (I used almond, use what you love)
½ cup Frosted Animal Cookies, chopped
2 pints high quality vanilla bean ice cream, softened
1 cup Frosted Animal Cookies, chopped
1 cup marshmallow fluff
11 whole Frosted Animal Cookies
Bake the cakes. Preheat oven to 350 degrees F. Butter and flour 2 9-inch round cake pans.
In a medium bowl, stir together flour, baking powder, and salt.
In a large bowl, cream sugar and butter until light and fluffy. I did this by hand but a hand or stand mixer will work. Beat in eggs one at a time, followed by vanilla. Alternately add flour mixture and milk to the sugar mixture, beginning and ending with flour. Fold in the cookies.
Divide batter evenly between the prepared pans. Bake for about 30 minutes, until a toothpick inserted in the center of the cakes comes out clean. Cool completely in pans. Cakes may be made 1 day ahead of time and stored in pans covered tightly with plastic wrap.
When you are ready to assemble the cake, remove the cakes from the pans and level the tops of them with a serrated knife. Line one of the cake pans with plastic wrap, leaving a fair amount of overhang. Place one cake in the lined cake pan. Top with 1 pint of ice cream, spreading it into an even layer. Top with chopped Animal Cookies. Press the cookies and ice cream lightly into the cake.
Place the second cake on top. Spread second pint of ice cream on top of the cake. Cover with plastic that is left as overhang and freeze for at least 2 hours and up to overnight. When ready to serve, top with marshmallow fluff and whole Animal Cookies. Finish with sprinkles. Slice cake using a large serrated knife.
Cake recipe adapted from Food and Wine Additional chilling time is necessary