Cookie Dough Swirl Ice Cream Cake
Cookie Dough Swirl Klondike Bar Ice Cream Cake that is easy to whip up and a real crowd pleaser.
Servings: 12 slices
Calories: 474kcal
Equipment
Ingredients
- 4 Klondike Bars- Cookie Dough Swirl Variety left whole
- 1 Tub Extra Creamy Whipped Topping
Cookie Dough
- 1 cup Soften butter
- 1 1/2 cups Brown sugar
- 1 Tbs Vanilla extract
- 1/2 tsp Salt
- 2 cups All-purpose flour
- 1 cup Oat flour just grind oats up in your blender
- Up to 1/3 cup milk to reach proper consistency
- 1 1/2 cups Milk chocolate chips
Instructions
- Prepare cookie dough by creaming butter and sugar together, add in vanilla, a couple tablespoons of milk, some salt and some flour.
- Check consistency, and add more milk if needed for a cookie dough consistency.
- Stir in chocolate chips.
- Divide cookie dough in half, and in a 8 x 8 pan, lined with parchment paper, press half the cookie dough into a even layer.
- Put the Klondike bars in the center, there should be some room around the edges
- Take the remainder of the cookie dough, and layer it on top and press it down the sides so the Klondike bars are completely incased.
- Spread whipped topping generously over the top
- Return to the freezer for 15-30 minutes
- Remove from freezer, slice and enjoy!
Nutrition
Calories: 474kcal | Carbohydrates: 65g | Protein: 4.8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 44mg | Sodium: 258mg | Potassium: 101mg | Fiber: 1.8g | Sugar: 41g | Vitamin A: 523IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 1.8mg