Lemon Cookie Cake With Raspberry Vanilla Ice Cream Recipe

Name: Lemon Cookie Cake With Raspberry Vanilla Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 box (16 1/2 Oz. Size) Duncan Hines Lemon Cake Mix; 1 box (3.4 Oz. Size) Instant Lemon Pudding Mix; 1/4 cups Water; 3/4 cups Vegetable Oil; 2 Eggs; 1 cup White Chocolate Chips; FOR THE ICE CREAM:; 1 cup Whole Milk; 3/4 cups Granulated Sugar; 1 pinch Salt; 1 Tablespoon Vanilla; 2 cups Heavy Cream; 1 cup Raspberry Pie Filling (I Used Duncan Hines Simply Raspberry Pie Filling), To Serve

Servings: persons

FOR THE CAKE:
1 box (16 1/2 Oz. Size) Duncan Hines Lemon Cake Mix
1 box (3.4 Oz. Size) Instant Lemon Pudding Mix
1/4 cups Water
3/4 cups Vegetable Oil
2 Eggs
1 cup White Chocolate Chips
FOR THE ICE CREAM:
1 cup Whole Milk
3/4 cups Granulated Sugar
1 pinch Salt
1 Tablespoon Vanilla
2 cups Heavy Cream
1 cup Raspberry Pie Filling (I Used Duncan Hines Simply Raspberry Pie Filling), To Serve

1
For the cake:
2
Prepare a 13 x 9 baking dish with cooking spray. Preheat oven to 350u00b0F.
3
In a large bowl, combine cake mix, pudding mix, water, vegetable oil, and eggs. Once combined, stir in white chocolate chips.
4
Pour into prepared baking dish. Bake for 22-26 minutes. The edges will look slightly golden brown, but the middle will be gooey!
5
For the raspberry-vanilla ice cream:
6
In a bowl or standing mixer, whisk milk, sugar, and salt until sugar is dissolved. Stir in vanilla and heavy cream. Refrigerate for 2-4 hours.
7
Once ready, pour mixture into an ice cream maker. Mix until set, about 20 minutes. I prefer the ice cream soft and melty, but if you want it harder and more like traditional ice cream, freeze it for at least 2 hours.
8
To assemble, cut lemon cookie cake into 12 bars. Top each bar with a few scoops of ice cream.
9
Microwave 2 tablespoons of raspberry pie filling for 10-15 seconds. Drizzle over ice cream and enjoy!

1320

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CAKE:, 1 box (16 1/2 Oz. Size) Duncan Hines Lemon Cake Mix, 1 box (3.4 Oz. Size) Instant Lemon Pudding Mix, 1/4 cups Water, and more.

Yes, Lemon Cookie Cake With Raspberry Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Lemon Cookie Cake With Raspberry Vanilla Ice Cream

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