M&M Cookie Dough Ice Cream Cake With Hot Fudge {Plus Big News!}

Now about this cake. You should definitely make it. It was a big hit. I don’t remember when or why I made it, but I do remember it was a big hit and everyone loved it (well, at least I did). If you are a raw cookie dough fanatic, you will go crazy for this cookie dough frosting. If you are a hot fudge lover, you will appreciate this super easy and delish hot fudge recipe. If are an avid eater of chocolate cake, this one is the richest, chocolatiest one you’ll ever have. If you are all of the above, then prepare yourself for a sugar coma.
- M&M Cookie Dough Ice Cream Cake with Hot Fudge
- For the Cake:
- 6 tablespoons butter
- 3/4 cup cocoa powder (I used Hershey’s Special Dark)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 cups milk (or coffee or dairy free milk or a combination)
- 2 eggs, lightly beaten
- 1/2 tablespoon vanilla extract
- 1 cup all-purpose flour (or all-purpose gluten free flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat the panggangan to 350ºF. Grease two 8 inch pans and dust lightly with cocoa powder.
- Combine the butter and cocoa and cook on the stove or in the microwave until the butter is melted. Add the sugars and then the milk a little at a time, mixing until smooth. Add the eggs and vanilla.
- Add the dry ingredients and mix until combined.
- Divide the batter into the pans and bake for about 45 minutes or until a toothpick comes out clean. Cool completely before moving on to the next step.
- For the Ice Cream (I made my own cookie dough ice cream since it needed to be gluten free, but you can just use about 2 cups of cookie dough ice cream instead of making your own cookie dough):
- 1 1/2 cups vanilla ice cream
- 1 stick of butter (1/2 cup), softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1 cup flour (I used gluten free oat flour
)
- 1/4 cup mini M&ms
- 1/4 cup mini chocolate chips
- Mix together the butter, sugars, and vanilla. Add the salt and flour and stir just until combined. Add the M&Ms and chocolate chips and stir just until combined. Press into about a one inch slab and refrigerate until firm. Cut into chunks.
- Soften the vanilla ice cream and stir in the cookie dough chunks (I left some of the cookie dough chunks to put on the top of the cake at the end).
- Immediately stack the cooled cake layers together with the softened ice cream in between and place in the freezer until firm before moving on to the next step. You can press some plastic wrap around the edge to keep it from dripping if you want to.
- For the Cookie Dough Frosting:
- 1 stick of butter (1/2 cup), softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1 1/2 cup flour (I used gluten free oat flour
)
- 1/4 cup milk
- 1 cup M&Ms (I used a combo of mini and regular)
- 1/2 cup mini chocolate chips
- Mix the butter and sugars together. Add the vanilla and salt. Alternately add the milk and flour until desired consistency is reached. Immediately frost cool cake (if you leave it sitting out and try to stir it again, the color on the M&Ms will just run).
- For the hot fudge:
- 14 oz. can sweetened condensed milk
- 1/2 stick (1/4 cup) butter
- 1 cup chocolate chips or chopped chocolate
- Microwave for five minutes, stirring after every minute. You can also cook it on the stove. Can be stored in the refrigerator and reheated.
- For the little cookies to garnish (optional):
- 1/2 stick butter (1/4 cup), softened
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg yolk
- 1 teaspoona vanilla
- 1 cup flour (I used gluten free oat flour
)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- About 1/2 cup mini M&Ms and/or mini chocolate chips
- Preheat panggangan to 350ºF.
- Combine the butter and sugars and mix well. Add the yolk and vanilla and mix until well combined.
- Add the flour, soda, and salt and mix just until combined. Stir in the M&Ms and/or chocolate chips.
- Scoop out by about 1/2 tablespoon. Bake for 5-7 minutes or until done.