Milk & Cookies Ice Cream Cake

If there’s ever a time I need to just sit down and house a pint of Ben & Jerry’s in one sitting, I’ll always go for their Milk & Cookies pint. And no, I will not be sharing.

I love the challenge of taking something I adore and recreating it myself – only 10x better. Most of the time this leads to hours in a kitchen that ends up looking like a natural disaster hit it and a semi-mediocre result.


This shit came out AMAZING.

I partnered up with an edible, vegan cookie dough company called Eat Pastry and went to town. I used their cookie dough, plus Pillsbury’s brownie, cookie dough. (Which I understand is totally cheating but before we judge me, can we all just remember I’m still ballin’ on a budget here with a time crunch to get all this shit done before having to go back to my actual big girl job????) K. Thanks. (:

This recipe also calls for a Spring Form Pan aka the best and only cake pan you’ll ever need, ever. You’ll need to line that bad boy up with parchment paper if you ever want to get your ice cream cake out in the end so make sure you come prepared.

Most things I show you guys, I’m trying for the first time myself and just hope to god I don’t make a total ass of myself a long the way. That being said – I do have some adjustments and lessons learned I want to share with you that didn’t make it on the insta-story this week.

First – stick to ONE type of cookie dough for your bottom base. Mixing two looks super cool and all until you remember that one type of dough takes almost twice as long as the other to bake and then you’re in shit.

Second – UNDER COOK YOUR BASE. I seemed to have inherited the trait from my mother that I never put timers on anything anymore and 100% forgot my cookie base was in the oven and it came out hard as a god damn rock. (Didn’t let you know that in the moment though, but here we are, letting it all out there).

Third (and most important) – DON’T, I repeat, DO NOT use magic shell chocolate for the top!! This honestly deserves an award for being one of the most obviously stupid things I’ve done. I don’t have a picture of a slice of the cake – WHY? you ask. Because I used magic shell chocolate that makes the chocolate extra snappy, so I went to make one simple cut and the whole fucking cake basically shattered like a broken mirror.

Learn from my mistakes; I make plenty.

In other news! More and more people are getting involved with the polls I post on instagram so THANK YOU. They truly help me out when I need it most.

This week I posted about the thought of dabbling in YouTube videos. It’s something countless people have DMd me about but honestly scares the crap out of me. I’m not the most tech savvy person and editing and filming something like that, seems like it would take a lot of time that I don’t have. But who knows – always open for some pointers and suggestions so keep em’ comin’.

Remember to harass Food Network for me, tell everyone you know about this super cool ice cream chick that curses too much and keep screamin‘.

Much love xx

Recipe adapted from The Perfect Scoop


1 cup whole milk

3/4 cup sugar

2 cups heavy cream

Pinch of salt

4 egg yolks

6-8 chopped chocolate chip cookies (save a few whole ones for decorating!)

6-8 chopped double chocolate cookies (save a few whole ones for decorating!)

1/3 cup mini chocolate chips


1/2 batch cookie dough (for base of cake)


1 1/2 cups dark chocolate

1 cup heavy cream


For the ice cream:

  1. Warm your milk, sugar and salt in a medium saucepan
  2. Whisk your egg yolks until pale yellow
  3. Temper you warm milkly liquid into your egg yolks
  4. Cook low and slow until custard starts to thicken
  5. Strain mixture into a large bowl with the heavy cream
  6. Place into refrigerator until cool
  7. Freeze to manufacture’s instructions
  8. With 2 minutes left to go when churning, add in your chopped cookies
  9. Freeze overnight

For the base:

  1. Line a spring form ban with parchment paper and set oven to 350 degrees
  2. Squish a half batch of your favorite cookie dough at the bottom of your pan and bake until just a bit under done
  3. Set aside to cool completely

For assembly and decorating:

  1. Filling your cake pan with your ready to go ice cream, layering some extra cookie crumbles along the way
  2. Freeze for 4 hours
  3. While freezing, warm your heavy cream and pour over your dark chocolate
  4. Let sit for 1 minute and then stir to create your chocolate ganache
  5. Once your cake is frozen, remove from pan
  6. Cover with chocolate ganache and decorate with cookie chunks as desired

Leave a Reply