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4.80 from 5 votes

Cookie Butter Ice Cream Cake

A decadent cookie butter ice cream cake perfect for a night in.
Prep Time10 minutes
Cook Time2 minutes
Freeze1 hour
Total Time12 minutes
Course: Dessert
Cuisine: American
Keyword: butter, cake, cookie, Ice Cream
Servings: 8
Calories: 1497kcal

Ingredients

  • 3/4 gallon Vanilla Ice Cream divided
  • 3 cups Rice Krispies cereal
  • 34 ounces cookie butter about 2 and a half jars
  • Caramel sauce for garnish
  • 9-10 inch Springform pan

Instructions

  • Open one 14 ounce jar of cookie butter, and place it in the microwave for 30 seconds, it should be thick but pourable.
  • Put 1/2 a gallon of vanilla ice cream in the bowl of a stand mixer and add the 14 ounces of heated cookie butter. Using a paddle attachment, mix until well incorporated.
  • Use a spatula and scrape the ice cream mixture into the bottom of the spring form pan. It should fill it half way, use the spatula to spread it evenly.
  • Open the second jar of cookie butter, and heat in microwave for 30 seconds.
  • In a large mixing bowl coming pourable cookie butter with rice krispies cereal. Stir until it is covered, then press over the top of the cookie butter ice cream, creating a flat layer.
  • Next, scoop the remaining 1/4 gallon vanilla ice cream over the top of the cereal layer, using a spatula to even it out.
  • Open the third jar of cookie butter, and use microwave to heat for 30 seconds until pourable. Pour approximately half the jar over the top of the ice cream cake, spreading it out evenly.
  • Put on a cookie sheet, and freeze for at least 1 hour.
  • Remove spring form ring, cut, serve, and enjoy!

Nutrition

Calories: 1497kcal | Carbohydrates: 156g | Protein: 21g | Fat: 87g | Saturated Fat: 36g | Cholesterol: 156mg | Sodium: 339mg | Potassium: 719mg | Fiber: 2g | Sugar: 116g | Vitamin A: 2195IU | Vitamin C: 8.7mg | Calcium: 454mg | Iron: 3.5mg