Indulge in the ultimate dessert dilemma: cookie dough, cupcakes, and ice cream, all in one glorious creation. The “Cookie Dough Cupcake Ice Cream Cake” is a treat for those who simply can’t pick a favorite. Why settle for one when you can combine them all? It’s that perfect dessert for impressing friends, or for quietly eating alone in your pajamas. You’ll get to enjoy the best of both worlds without having to choose between sweet tooth desires. We all know it’s about time we throw our nutrition goals out the window.
Cookie Dough Cupcake Ice Cream Cake
This layered delight brings together cookie dough, cupcakes, and ice cream for a fun and indulgent dessert.
Ingredients
- 1 box chocolate cake mix
- 1¼ cups water
- ⅓ cup vegetable oil
- 3 eggs
- 1½ cups cookie dough store-bought or homemade
- 1½ quarts vanilla ice cream softened
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Prepare cake mix according to box instructions.
- Fill cupcake liners halfway with batter.
- Bake for 18-20 minutes, until a toothpick comes out clean.
- Cool cupcakes completely, then hollow out the centers.
- Fill with cookie dough.
- Freeze cupcakes for at least 1 hour.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Pipe whipped cream onto each cupcake.
- Top with a scoop of softened ice cream.
Notes
Nutritional Values (per serving):
- Calories: 340
- Total Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Vitamin A: 8%
- Calcium: 6%
- Iron: 5%
- Swap the vanilla ice cream for chocolate or cookies and cream for more flavor variety.
- Add chocolate chips to the cookie dough for an extra sweet surprise.
- Ensure cupcakes are completely cool before adding ice cream to avoid a soupy mess.
