Sweet Cream White Velvet Ice Cream Cake is a delicious and easy to make dessert your whole family will enjoy. The layers of ice cream, caramel and cookie make this dessert one of a kind.
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Oh, I love a good ice cream cake. Sadly, I can’t have dairy any more (allergy reasons) but my family can and ice cream they do enjoy. Sweet Cream White Velvet Ice Cream Cake is just the type of ice cream dessert they enjoy. When you add a cookie element to this delicious dessert, it made my children say: Mom, I hope you never lose your job.
Yes, my children have more than once told me they love my blogging job. Whose to blame them? I am able to make recipes like this ice cream cake, suppers like this Simple Shepherds Pie and casseroles like the Mexican Rice Casserole. We can always experiment and try new recipes. They love it.
Sweet Cream White Velvet Ice Cream Cake
I do too. In fact, inventing and combining recipes is something that I enjoy. The base of this Sweet Cream White Velvet Ice Cream Cake is the white velvet sugar cookie. The ice cream is a new flavor from Kroger’s called Sweet Cream Funnel Cake. It was a great addition.
For starters, when you make this cake, you need to plan ahead. While this is a really easy dessert to make, you have to plan time for the cookie base to bake and cool, but then for the layers to freeze. Each layer only takes a few minutes of your time, but the freezing is recommended overnight. However, if you are in a pinch, at least 4-5 hours will do it.
Mix up the cookie ingredients (you can find the recipe here) and bake according to the directions in a 9 (or 10) inch springform pan. If you don’t have one, I would recommend getting one because it is great for coffee cakes, ice cream cakes and, of course, cheesecake.
After cookie has cooled for about 15 minutes, you can put on the caramel topping. Place pan in freezer for about 30-45 minutes.
Then spread on the softened ice cream. Sprinkle on cookie crumbs, mini chocolate chips and freeze for at least 4-5 hours. Remove sides of pan and serve. Delicious!
This ice cream cake has a white velvet crust, caramel and cookie crumbles.
- 1 White Velvet Cookie Recipe See Post For Recipe
- 1 jar caramel topping
- 5 Chips Ahoy Cookies crumbled
- 1/2 cup mini chocolate chips semi-sweet or milk chocolate
- 1 1.5 qt Sweet Cream Funnel Cake Ice Cream
Make cookie according to recipe. Bake in an ungreased springform pan at 375* for 20 minutes or until top is starting to turn light brown
Let cool for 15 minutes
Spread caramel ice cream topping on cookie
Freeze for 30-45 minutes
Spread softened ice cream on top of caramel
Sprinkle cookie crumbs and mini chocolate chips on top
Freeze for 4-5 hours or overnight
Run a knife around the sides of the pan to loosen the cookie
Remove the side of the pan. Cut and serve. Freeze any leftovers
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