Cotton Candy Ice Cream

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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 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.-163

IMG_7449.jpgPreheat oven to 325 and line a spring form pan with nonstick foil. Set aside.

 

IMG_7534.jpgIn a medium sized bowl, cream the butter and sugar together

IMG_7535.jpgMix in the egg and cotton candy flavoring

IMG_7539.jpgIn a separate bowl, stir the flour, salt, and baking soda together. Add to dry ingredients in two additions.

IMG_7540.jpgPress into the bottom of the pan and bake for 20-22 min.

IMG_7542.jpgAllow it cool completely before chilling (while you prepare ice cream)

IMG_7463.jpgTo prepare ice cream, start by beating whipping cream on high until medium peaks form. Stir in sweetened condensed milk and flavoring.

IMG_7467.jpgDivide up ice cream mix into three bowls. Add a bit of pink, aqua, or violet food coloring to each bowl.

IMG_7553.jpgPlace 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.

IMG_7560Place in freezer for at least 5 hours to firm.

IMG_7562.jpgColor the whipped topping and pipe onto cake. Allow it to slightly warm up, before slicing with a warm knife.

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