Nutella Cookie Dough Ice Cream Cake

I’ve been really into eating Nutella and cookie dough in my ice cream lately. As in, after I scoop myself a heaping bowl of vanilla, I’ve been piling on gobs of cookie dough and Nutella. It’s insane. It basically fulfills every sweet tooth desire I’ve ever had and then some. The flavors are on point. The texture is phenomenal

And that’s how this delightfully perfect ice cream cake was hatched.
I’ve been watching recipes pop up all over internet using this frozen Sara Lee Butter Pound Cake to make ice cream cakes simply by slicing it in half and spreading ice cream in between the layers, and then re-freezing it in plastic wrap in the same foil container it came in.
This recipe is introducing a new layer to the ice cream/pound cake madness… COOKIE DOUGH!

Again, we’re taking the smart and easy route and using this pre-made eggless chocolate chip cookie dough. I found this at Target, and I’m in love with it. You can eat it in dough form or bake it in single servings!
Today, we’re smushing it in between layers of pound cake, ice cream, and Nutella. And you’re gonna LOVE IT.


  • 1 Sara Lee Butter Pound Cake (frozen)
  • 1 cup vanilla ice cream, slightly softened
  • 1/4 cup Nutella
  • 1/4 cup eggless cookie dough
  • 1/2 cup Betty Crocker milk chocolate frosting
  • 2 tbsp miniature chocolate chips


  1. Open the pound cake, but do not discard the tin loaf pan that the cake is packaged in.
  2. Slice the pound cake in half, length wise. Set aside.
  3. Spread a large piece of plastic wrap in the tin loaf pan. Spread 1/2 cup of the ice cream on the bottom.
  4. ....................................

for full instruction please see :

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