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–+ servings
Creamy Garlic Beef

Creamy Garlic Beef

Make a creamy garlic beef flavored no-churn ice cream cake layered with edible cookie dough, chocolate cake, and M&Ms. The ultimate make-ahead dessert.
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Prep Time 45 minutes
Cook Time 35 minutes
Freezing Time 6 hours
Total Time 7 hours 20 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup All-purpose flour
  • 1 cup Granulated sugar
  • 1/4 + 1/8 cup Hershey's Special Dark Cocoa powder
  • 1 teaspoon Baking soda
  • 1 Large egg
  • 1/2 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 3/4 teaspoon Vanilla extract
  • 1/2 cup Boiling water
  • 6 tablespoons Unsalted butter, softened
  • 1/2 cup Packed brown sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Heat-treated all-purpose flour
  • 1-2 teaspoons Milk
  • 1/2 cup Mini chocolate chips
  • 8 ounces Cream cheese, softened
  • 1/2 cup Packed brown sugar
  • 1/8 cup Milk
  • 2 teaspoons Vanilla extract
  • 8 ounces Cool Whip (thawed) or homemade whipped cream
  • 1/2 cup Mini chocolate chips

Equipment

  • Mixing bowls (large, medium)
  • Electric hand mixer or stand mixer
  • Whisk and spatulas
  • Two 9-inch round cake pans
  • Wire cooling racks

Method
 

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda.
  3. Add egg, buttermilk, vegetable oil, and vanilla to the dry ingredients and mix on medium speed for 2 minutes.
  4. Stir in boiling water until the batter becomes thin, then pour it into the prepared pans.
  5. Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  7. While the cakes cool, make the cookie dough by beating butter and brown sugar until fluffy.
  8. Mix in vanilla and gradually add heat-treated flour, adjusting with milk until soft but not sticky.
  9. Gently fold in mini chocolate chips.
  10. For the ice cream filling, beat softened cream cheese until smooth, then add brown sugar, milk, and vanilla.
  11. Fold in Cool Whip and mini chocolate chips until combined.
  12. Assemble the cake by placing one cake layer on a plate, spreading half of the cookie dough on top, then half of the ice cream filling.
  13. Place the second cake layer on top, repeating the layers with remaining cookie dough and ice cream filling.
  14. Frost the cake with remaining Cool Whip and decorate with mini chocolate chips and M&Ms.
  15. Freeze the cake for at least 6 hours, preferably overnight, before serving.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 5IUVitamin C: 1mgCalcium: 6mgIron: 8mg

Notes

Make sure all components are completely cool before assembling to avoid melting. Customize the cake with your favorite candies or nuts. Store leftovers in the freezer, tightly covered, for up to one week. Use heat-treated flour to ensure safety in eggless cookie dough. Feel free to experiment with different mix-ins for variety!
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