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Animal Cookie Ice Cream Cake


  • Total Time: 1 hour
  • Yield: 8-10 servings 1x

Ingredients

Scale
  • Cake
  • 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
  • For assembly
  • 2 pints high quality vanilla bean ice cream, softened
  • 1 cup Frosted Animal Cookies, chopped
  • 1 cup marshmallow fluff
  • 11 whole Frosted Animal Cookies
  • Sprinkles

Instructions

  1. Bake the cakes. Preheat oven to 350 degrees F. Butter and flour 2 9-inch round cake pans.
  2. In a medium bowl, stir together flour, baking powder, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Cake recipe adapted from Food and Wine
Additional chilling time is necessary

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes