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.