Black and White Cookie Ice Cream Cake

Black and White Cookie Ice Cream Cake || Runway Chef If you’re trying to fit into a bikini (or really any of your clothes, for that matter), if you’re trying to lose weight, or if you’re just trying to make it to the next day of life, this cake is not for you. I’d say I feel bad for you missing out on such a ridiculously delicious cake, but it just means there is more for me. Oh yeah, and for that boy celebrating his birthday. That’s right, MR. RC is officially an old man. Today he’s turning 30 and clearly I have no shame in torturing him about it (which I may or may not regret when my 30th rolls around next year). Of course, a epic birthday deserves an equally epic cake, and, well, I don’t think it gets much more epic than a black and white cookie ice cream cake. When I was searching for inspiration on what I wanted to make Mr.RC, I recalled his love for black and white cookies. If you haven’t heard of these, don’t worry. I hadn’t either until, Mr. RC came into my life. Apparently they’re an New York thing, which would explain why, when I moved here, everyone I met was crazy about them. Personally, I’ve never been a big fan, but I’m thinking trying the plastic wrapped ones sold at bodegas might have something to do with that conclusion. After I settled on the black and white cookie theme, I put my thinking cap on to figure out how to take an average (to me) cookie and turn it into an out-of-this-world birthday cake. A cookie turned into an ice cream sandwich, which turned into a cake, which became a cookie-crusted dessert, which somehow morphed into a 7 layer black and white extravaganza. Picture it with me. A thick and crunchy crust formed from both black and white oreos, topped with a melt-in-your-mouth chocolate ganache, a layer of vanilla ice cream (I used an almond butter vanilla for additional crunch), followed by one of chocolate ice cream, yet another layer of ganache, topped off with a cookie/cake hybrid, and finished with more ganache and vanilla frosting for that iconic black and white cookie look. Holy cake and cookies. I mean…..have I mentioned how epic this cake is?! But then again, an epic guy deserves an epic cake for an epic birthday. Mr. RC, you make my life better every single day that you’re in it, and let’s be honest, you make this blog better, too. Not only are you the half that makes me whole, you’re the half that makes Runway Chef whole (let’s be real, does anyone even know you by any other name than Mr.RC ?!). Clearly, there are not enough words to thank you for everything that you do. Happy, happy birthday!

P.S. If you want to see me fit myself into a swimsuit after eating this cake (yes, I somehow thought it was a great idea to make this two days before vacation), or actual fun things, like margaritas and palm trees, make sure you’re following along on our Cozumel adventures on Instagram (mine, Mr. RC’s, #RCwanders) and Snapchat (usernames: @runwaychef, @mrrunwaychef).

Black and White Cookie Ice Cream Cake || Runway Chef Black and White Cookie Ice Cream Cake || Runway Chef Black and White Cookie Ice Cream Cake || Runway Chef Black and White Cookie Ice Cream Cake || Runway Chef Black and White Cookie Ice Cream Cake || Runway Chef Black and White Cookie Ice Cream Cake || Runway Chef Black and White Cookie Ice Cream Cake || Runway Chef Black and White Cookie Ice Cream Cake || Runway Chef

Black and White Cookie Cake
The iconic New York black and white cookie turned into a black and white ice cream cake
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Prep Time
1 hr
Cook Time
20 min
Total Time
25 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
25 hr 20 min
Ingredients
  1. CRUST
  2. 1 package black and white Oreos/sandwich cookies (about 30 cookies)
  3. 5 tablespoons unsalted butter, melted
  4. CAKE
  5. 1 package (11 ounces) vanilla cake mix (see notes)
  6. 1/2 cup unsalted butter, melted and cooled
  7. 2 eggs
  8. GANACHE
  9. 1 1/4 cup semi-sweet chocolate chips
  10. 3/4 cup heavy cream
  11. FROSTING
  12. 1/4 cup heavy cream
  13. 1 tablespoon unsalted butter
  14. 1 cup powdered sugar
  15. 1-2 tablespoons milk
  16. FILLING
  17. 1 container of chocolate and vanilla ice cream (see notes)
Instructions
  1. First, make the cookie crust. Pulse the cookies in a Cuisinart until they resemble fine crumbs. Mix in the 5 tablespoons of melted butter and stir to combine (sometimes it is easier to mix with your fingers).
  2. Spread the cookie crumbs onto the bottom of a 9 1/2 inch springform pan (you can use a different size pan, but keep in mind that a larger pan will result in a thinner crust and a smaller pan will yield a thicker crust). Place in the freezer while you proceed with the other steps.
  3. Add your cake mix to a bowl and stir in the melted butter. Next, beat in the eggs until everything is well combined.
  4. Pour the batter into a well-greased cake pan or tart pan. Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. Remove from the oven, transfer the cake out of the pan and onto a baking rack and allow to cool.
  5. Meanwhile, in a small saucepan set over medium-low heat, combine the chocolate chips and 3/4 cup heavy cream, stirring constantly until the chocolate has melted and everything is well combined. Cover and refrigerate until ready to use. This can be made 24 hours in advance, just make sure to let it soften at room temperature about 30 minutes before using it.
  6. Next, make the white frosting. In another small pan set over low heat, combine the cream and butter, cooking until the butter has melted. Remove the pan from the heat and whisk in the powdered sugar and enough milk to make the frosting spreadable but not too thin. Cover and refrigerate until ready to use. This can be made 24 hours in advance, just make sure to let it soften at room temperature about 30 minutes before using it.
  7. To assemble the cake, first spread a thin layer of ganache on top of the cookie crust. Freeze for at least 30 minutes.
  8. About 10 minutes before you're ready to add the next layer, remove the ice cream from the freezer to allow it to soften slightly.
  9. Once the ganache has hardened, add on the ice cream, first doing the layer of vanilla and then the chocolate. FYI, you may find it helpful/easier to freeze the cake for about 30 minutes in between each ice cream layer. Once both ice cream layers are on, freeze the cake for an hour.
  10. Next, add another thin layer of ganache. Top with the cake. Cover with plastic wrap and freeze for at least 6-8 hours, but ideally overnight.
  11. For the final touch, remove the cake from the freezer and spread the white frosting on one half of the cake and the remaining ganache on the other half. Keep in the freezer until you are ready to serve. Store leftovers covered in plastic wrap or in an airtight container, in the freezer, for up to a week.
Notes
  1. Depending on the slice size, this should serve at least 10 people.
  2. I typically refrain from ever using cake mixes, but because this cake is a bit of an intense process (and because I also had some Williams & Sonoma mix that had been gifted to me), I chose to make the cake layer with the mix. Feel free to use your cake mix or vanilla cake recipe of choice, just be sure to eliminate any liquids (i.e. milk or buttermilk) and only use butter/oil and eggs, to achieve a more cookie-like cake layer, similar to how a black and white cookie base is.
  3. For the ice cream, I bought a container that had both chocolate and vanilla (butter almond vanilla, to be specific), but if you can't find that, just buy a pint of both chocolate and vanilla. Feel free to ask use homemade ice cream and/or get creative with the flavors.
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