Best Cookies Ice Cream Dome Cake Recipe By Tasty Recipes

COOKIES 'N' CREAM ICEBOX CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer.
• Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat until combined.
• Sift in the flour, cocoa powder, salt, and baking powder. Beat until combined.
• Divide the dough into 4 equal portions. Place a portion of dough between 2 sheets of parchment paper and roll out into a circle that is about 11 inches (27 cm) wide. Using a 10-inch (25 cm) springform pan as your guide, cut a 10-inch (25 cm) circle out of the dough.
• Use a 3-inch (8-cm) ramekin as a guide to cut out the center, leaving a doughnut-shaped cookie. Reserve the dough scraps and transfer the cookie on the parchment paper to a baking sheet. Repeat with the remaining dough portions.
• Chill the cookie dough in the freezer for 10 minutes.
• Bake the cookies (in batches, if necessary) for 12-14 minutes, until crisp around the edges. Let cool completely.
• Reroll the dough scraps and use a cookie cutter to cut out 24 1½-inch-wide (4-cm) cookies. Transfer the cookies to a baking sheet lined with parchment paper and chill in the freezer for 10 minutes.
• Bake the cookies for 7 minutes, until crisp. Let cool completely.
• Make the whipped cream: Add the heavy cream to a large bowl. With an electric hand mixer, whip the cream until soft peaks form, then add the sweetened condensed milk. Continue whipping until stiff peaks form. Transfer to a piping bag or zip-top bag fitted with a large round tip.
• Carefully place one of the large cookies on a serving platter. Pipe a layer of whipped cream on top of the cookie. Repeat with the remaining cookies and whipped cream, finishing with a layer of cream. Reserve any leftover whipped cream for sandwich cookie garnish.
• Chill the cake in the refrigerator for at least 4 hours or overnight.
• After the cake has chilled, make sandwich cookies for decoration. Pipe a dollop of whipped cream onto a small cookie and sandwich with another cookie. Make 9 more cookie sandwiches. Place the remaining cookies in a plastic bag and use a rolling pin to smash into crumbs.
• Arrange the sandwich cookies evenly around the top edge of the cake. Sprinkle the cookie crumbs over the exposed whipped cream.
• Slice and serve.
• Enjoy!

MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
• In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
• In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
• Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
• Cover and freeze until solid, at least 5 hours or overnight.
• Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
• Enjoy!

BAKED COOKIES 'N' CREAM ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
• In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
• Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
• Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle 6 of the crushed chocolate sandwich cookies evenly over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
• Chill the cake in the refrigerator for 15 minutes.
• Coat the top and sides of the cake with frosting. Transfer the remaining frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 1½-inch (20 cm) swirls of frosting around the outside of the cake. Place a chocolate sandwich cookie vertically in each swirl. Sprinkle the remaining 4 crushed cookies in the center.
• Slice and serve.
• Enjoy!

GRASSHOPPER DOME ICE CREAM CAKE

Steps:

• Cake:Preheat oven to 350 degrees. Brush bottom and sides of a large (approximately 10 inches in diameter and 5 inches deep) ovenproof glass, ceramic, or metal bowl with oil. Dust with cocoa, tapping out excess.
• In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt until thoroughly combined, 30 seconds. Add oil, eggs, buttermilk, warm water, and vanilla; whisk until smooth, about 2 minutes. Transfer to prepared bowl.
• Bake until set and a tester inserted in center comes out clean, 1 hour, 25 minutes to1 hour, 45 minutes. Transfer bowl to a wire rack; let cool 15 minutes. Turn cake out onto rack; let cool completely.
• Cut a 1-inch-thick slice from bottom of cake with a serrated knife. Invert "bowl" of cake; using a metal spoon or your fingers, hollow out all but a 1-inch border of cake (reserve scraps for snacking). Brush hollowed-out cake bowl and cut side of cake bottom with melted chocolate. Refrigerate until chocolate is firm, about 20 minutes.
• Spoon ice cream into cake bowl, pressing to pack it all in and smoothing top. Return bottom of cake to bowl (it will be on top at this point). Cover with plastic; freeze until ice cream is firm,at least 4 hours and up to 3 days.
• Glaze:Unwrap cake and place, dome-side up, on a rimmed baking sheet lined with a wire rack. Place chocolate, butter, and corn syrup in a heatproof bowl set over (not in) a saucepan of simmering water. Stir occasionally until melted and smooth. Remove from heat and immediately pour over top center of cake, all at once. Shake baking sheet back and forth and tap it on a work surface a few times, if necessary, to ensure that glaze fully and evenly covers cake. Using two large, wide spatulas slipped underneath, transfer to a serving plate. Serve immediately, or freeze, uncovered, up to 1 day. Remove from freezer 10 to 15 minutes before serving. To serve, use a knife dipped in hot water, then wiped dry, to cut into wedges.