Food Blogger Phillip Fryman’s Cookie Dough Ice Cream Chocolate Cake

This month, we’ve partnered with food blogger Phillip Fryman (@southernfatty) to give you the perfect ice cream cake, just in time for the holidays.

Skip Santa’s cookies and ‘wow’ the crowd with a decadent ice cream cake, layered with rich chocolate, Moose Tracks Cookie Dough Ice Cream and frosted with cookie buttercream… You won’t regret it!

Instructions:

1. Prepare one 6 or 8 inch cake pan by lining it with plastic wrap.

2. Scoop Moose Tracks Cookie Dough Ice Cream into this pan, pressing to mold to cake pan. Return to freezer.

3. Preheat oven to 350 F.

4. Prepare two 6 or 8 inch cake pans with grease and parchment paper to line.

5. Soft together flour, baking powder, salt, baking soda. Set aside.

6. In a heat-safe bowl, combine the cake cocoa powder and boiling water. Whisk very well until combined.

7. Add sour cream and combine in bowl.

8. Cream butter in mixer until lightened.

9. Slowly add sugar and cream until smooth, about 5 minutes at higher (6-7) speed.

10. Add one egg at a time, mixing completely between each.

11. Rotating additions from dry to wet to dry to wet to ending with dry, add the flour and chocolate mixes to mix.

12. Scrape well and ensure mixed well, but do not over-mix.

13. Split between prepared pans and bake until knife comes out clean, about 30-40 minutes.

14. Remove and cool completely.

15. Wrap cakes in plastic wrap and freeze.

16. When the layers are all frozen (2 cake layers and 1 ice cream), remove and stack cake-ice cream-cake.

17. Cover with preferred cake frosting and enjoy!