What’s your favorite sweet of all time? For me, I have a weakness for cookies and to be more specific: cookie cakes. I don’t know why, but I such an affinity for them! It’s no surprise that I have several different versions featured on the blog.
Today, I decided to come up with a different kind of cookie cake. This cookie cake is perfect for those warm summer months. It is topped with an easy yet colorful no-churn ice cream. Enjoy!
Preheat oven to 325 and line a spring form pan with nonstick foil. Set aside.
In a medium sized bowl, cream the butter and sugar together
Mix in the egg and cotton candy flavoring
In a separate bowl, stir the flour, salt, and baking soda together. Add to dry ingredients in two additions.
Press into the bottom of the pan and bake for 20-22 min.
Allow it cool completely before chilling (while you prepare ice cream)
To prepare ice cream, start by beating whipping cream on high until medium peaks form. Stir in sweetened condensed milk and flavoring.
Divide up ice cream mix into three bowls. Add a bit of pink, aqua, or violet food coloring to each bowl.
Place circles of pink ice cream on top of baked crust. Alternate with the other two colors. Swirl with a toothpick, to lightly blend the colors. Top with sprinkles.
Place in freezer for at least 5 hours to firm.
Color the whipped topping and pipe onto cake. Allow it to slightly warm up, before slicing with a warm knife.