Nutella Cookie Dough Ice Cream Cake

So. This cake.

It’s A) ridiculously easy to make. And B) ridiculously good.

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

I was like thissssssclose to posting a recipe for my ice cream/cookie dough/Nutella mush, because it’s that good. But I felt like there had to be a more sophisticated way to introduce you to my latest flavor craze.

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.


Not only are we talking delicious here, but we’re talking smart and easy too!


  • 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. ....................................

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