Chocolate Fudge Ice Cream Cookie Dessert

Total Time: 6 Hours 20 Minutes
Servings: 15

Get your ice cream, cookies and cake in one with this decadent fudge-filled treat. With Betty Crocker™ cake mix and frosting, it’s so easy to make!

All You Need Is ...

  • Small check mark in a circle icon 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
  • Small check mark in a circle icon Eggs, vegetable oil and water called for on cake mix box
  • Small check mark in a circle icon 1 tub Betty Crocker™ Creamy Deluxe™ Chocolate Fudge Frosting
  • Small check mark in a circle icon 2 tubs (500ml each) Häagen-Dazs™ Cookies and Cream Ice Cream, softened
  • Small check mark in a circle icon 100g crème-filled chocolate sandwich biscuits, roughly broken
  • Small check mark in a circle icon Fresh raspberries or cherries

Betty's Easy Steps

  1. Preheat the oven to 180°C (160°C for fan-forced ovens). Line the base and sides of a 33 cm x 22 cm rectangular cake pan with foil, leaving the foil over-hanging each side. Lightly grease the base of the foil only.
  2. Open cake mix box, remove enclosed frosting sachet and reserve for another use. Make cake as directed on box. Spoon the mixture into the prepared pan. Bake for 30-35 minutes or until skewer inserted in centre comes out clean. Cool completely in pan.
  3. Use palette knife to spread the tub of frosting in an even layer over top of cake; place in freezer about 30 minutes or until firm.
  4. Spread ice cream over the frosting; scatter with broken biscuits. Cover and freeze at least 4 hours until firm.
  5. Remove from freezer about 15 minutes before serving. Use foil to lift whole cake out of the pan. Peel away foil; cut into squares. Serve with fresh raspberries.

Betty's Tips

  • Use any variety of ice cream you like – try a fruity flavour for a change, or just go for vanilla.
  • Allow the ice cream to stand at room temperature 15-20 minutes to make it easy to spread. But don’t allow it to get too soft or melt.