All the mouthwatering recipes in our series “The Main Ingredient” have one thing in common: They all contain cookies. This easy-to-make icebox cookie cake requires no baking and includes chocolate chocolate chip cookies, fresh fruit, and vanilla ice cream.
My family and I are lucky enough to have a pool in our backyard, which means our home often becomes the gathering spot for family and friends every summer. Whenever we're entertaining guests this time of year, I look to easy-to-make recipes with some sort of “wow" factor built in, and this no-bake Icebox Raspberry Chocolate Chocolate Chip Cookie Cake delivers in spades. The ice cream in it will keep you cool, and the Cheryl's cookies and raspberries give it just the right amount of sweetness.
Remix of a nostalgic favorite
Think of this dessert as the very best version of the vanilla soft-serve ice cream you devoured as a kid, only made better with really good quality ice cream, whipping cream, fresh fruit, and a chocolatey dose of crushed Cheryl's Chocolate Chocolate Chip Cookies. It's all that and a piece of cake — literally!
Icebox raspberry chocolate chocolate chip cookie cake
Non-bakers rejoice! All you need to make this frosty showstopper is a food processor, blender, and freezer. With no oven required, your home will stay cool while you create this icy cold beauty.
SERVINGS
- Cake ingredients
- 1 tub Cheryl's Cookies cut-out cookie dough (thawed)
- Icing ingredients
- 1 tub Cheryl's Cookies vanilla buttercream frosting
- 12 cup sprinkles
- 3-5 bottles different-colored food coloring (optional but fun!)
- Cake instructions
- Preheat oven to 350° F.
- In a large bowl, add thawed cookie dough and work the dough with your hands a little to soften it up.
- Pour sprinkles onto the dough and work them in with your hands until evenly distributed.
- Line a cast iron skillet or 9-inch round cake pan with parchment paper.
- Put dough in the skillet or pan and work the dough until it's evenly spread out.
- Bake for 28 to 30 minutes or until the edges are golden brown.
- Cool cake for at least 1 hour.
- Icing instructions
- While the cake is cooling, prep the icing. If you are making colorful icing, get three to five small bowls and evenly distribute the icing in the bowls. Add 4 to 5 drops of food coloring to each bowl and mix.
- Take a piece of plastic wrap (at least 8 to 10 inches long) and put your icings next to each other in parallel lines. Each line of icing should be about 6 inches in length and come to about a half inch from the end of the wrap.
- Roll the plastic wrap up so all the colors are next to each other lengthwise, leaving one end open to allow for the icing to come out during piping. Twist the opposite end to keep the icing from coming out the other side.
- Fit your piping bag with your piping tip. Then, put your icing wrap into the bag open end first.
- Once your cake is completely cooled, pipe your icing along the outside of the cake.
- Top with sprinkles, if desired.
AUTHOR
Colombian-born, Canadian-raised Mary Luz Mejia is a twice-nominated NATJA food, culture, and travel journalist, former TV producer, and content marketer by day. She's written for Travel & Leisure, The Globe & Mail and enRoute Magazine, and was the brunch columnist for The Toronto Star. Mejia is a level II International Institute of Chocolate and Cacao Tasting Certified Chocolate Taster and successfully completed the George Brown College Chocolate Theory course. You'll find her enjoying a single estate varietal dark chocolate bar in her home near Toronto and dreaming of the Mediterranean.