I love ice cream. I love cookies. Keeping that in mind, ice cream cake is pretty much my idea of heaven. So when Maryland’s Cookie Thins were brought to my attention and I was asked to create a recipe which featured this delicious little biscuits, it only seemed right to make an Ice Cream Cake with Maryland Cookie Thins!
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Story time… For my 15th birthday there was only two things I wanted; a flip-style mobile phone and an ice cream cake. I was a very happy teenager when I woke up on my birthday to my (then) dream phone but unfortunately I didn’t get my ice cream cake, as Granny had caught me sneaking out in the middle of the night to go to a gig at the local skate park, a couple of weeks prior.
Over 10 years have now passed and I figured it was time to get over my eternal regret and make my teenage dream a reality, especially now John has decided he too would like an ice cream cake for his next birthday.
The Maryland Cookie Thins turned out to be a great inspiration for my dream ice cream cake, in particular the Salted Caramel Cookie Thins. The cookies themselves are lovely little crispy & crunchy mouthfuls of joy and the perfect sweet snack for when you’re trying to be good, at only 79 calories a cookie. They really are the perfect base for this ice cream cake but I can confirm that they are also great for dunking in a cup of tea, beating the those sugar cravings and the perfect treat for bribing kids to put their shoes on!
The Salted Caramel Maryland Cookie Thins are my personal favourites but this ice cream cake would also be delicious with the Milk & Dark Chocolate ones too – why not switch to chocolate ice cream and chocolate sauce for a extra decadent ice cream cake?
- 1 Pack Maryland Cookie Thins (128g)
- 4 tbsp Butter
- 8 Scoops Vanilla Ice Cream
- 4 tbsp Dulce De Leche/Caramel
- Grease and line a 6-inch loose-base cake tin
with cling film. Set aside.
- In a large sandwich bag, crush the cookies with a rolling pin until they are crumbs.
- In a bowl, melt the butter before adding the crumbed cookies. Mix until all the cookie crumbs are coated in the butter.
- Press the mixture into your prepared cake tin to create the cake base, before putting in the freezer for 10 minutes.
- Add 4 scoops of vanilla ice cream to the top of your cake base. Spread with a spatula until smooth and even. Return to the freezer for another 10 minutes.
- Add 4 tablespoons of Dulce De Leche/Caramel to the top of the first ice cream layer and spread until even and smooth. Return to the freezer for 10 minutes.
- Add a further 4 scoops of vanilla ice cream to the top of the Dulce De Leche/Caramel as the final layer of your ice cream cake. Freeze until ready to serve.
- Top with some crushed Maryland Cookie Thins before serving.
with cling film. Set aside.- This recipe uses the Salted Caramel Maryland Cookie Thins but you could easily swap for the Milk & Dark Chocolate Maryland Cookie Thins. Why not try using Chocolate Ice Cream, with a Chocolate Sauce layer, instead of Dulce De Leche/Caramel?
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This recipe is in collaboration with Maryland and I was compensated for the production of this recipe. All work and views involved are my own. See our Privacy Policy for more info.
Wow, great recipe – Maryland thins look interesting, and certainly a versatile cookie to be baking and cooking with!