Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 0.75 cup whole milk
  • 1 tsp vanilla extract
  • 1.5 quarts vanilla ice cream, slightly softened
  • 0.5 cup crushed sandwich cookies
  • 2 cups heavy whipping cream, chilled
  • 0.5 cup powdered sugar
  • 4 oz cream cheese, softened
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Cream together softened unsalted butter and granulated sugar until pale; beat in the egg and 1 tsp vanilla extract.
  3. Alternately add the all-purpose flour, baking powder, and salt, and the whole milk, stirring until just combined.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
  5. Let the cake cool completely in the pan to prevent the ice cream from melting.
  6. Sprinkle crushed sandwich cookies evenly over the cooled cake base.
  7. Scoop the softened vanilla ice cream over the cookies and use a rubber spatula to smooth it into a level layer.
  8. Freeze the cake until the ice cream layer is firm.
  9. In a mixing bowl, beat softened cream cheese and powdered sugar until smooth, then stir in 1 tsp vanilla extract.
  10. Gradually beat in chilled heavy whipping cream until stiff peaks form.
  11. Frost the top and sides of the frozen cake with the stabilized whipped cream using an offset spatula.
  12. Return the cake to the freezer until fully set and ready to serve.