Samoas Ice Cream Cake

Use up your leftover Girl Scout Cookies with this Samoas Ice Cream Cake recipe
Samoas Ice Cream Cake

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Samoas Ice Cream Cake

Make someone very happy on his or her birthday by using leftover Samoas cookies for a delicious Girl Scout-inspired ice cream cake. Caramel ice cream is topped with toasted coconut, chocolate and caramel drizzles, and crushed Samoas cookies.

8
Servings
463
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 boxes of Samoas Girl Scout cookies, chopped
  • 6 Cups caramel ice cream, slightly softened
  • 1 Cup toasted coconut
  • 1/2 Cup caramel sauce
  • 1/2 Cup chocolate sauce

Directions

Line a 9-inch cake pan with plastic wrap. Arrange 1/3 of the chopped cookies evenly on the bottom of the pan. Fold together the ice cream, 1/3 of the cookies, and toasted coconut. Spread the ice cream over the cookies already in the pan. Wrap the entire pan in more plastic wrap, and freeze for at least 2 hours to overnight.

Remove the ice cream cake from the freezer and unwrap the outer plastic wrap layers. Invert onto a plate, and use the overhanging plastic lining to remove the cake from the pan. Drizzle the caramel and chocolate sauce over the ice cream cake, and sprinkle with the remaining cookies. Serve immediately.

Nutritional Facts

Total Fat
13g
19%
Sugar
41g
46%
Saturated Fat
5g
21%
Cholesterol
11mg
4%
Carbohydrate, by difference
85g
65%
Protein
9g
20%
Vitamin A, RAE
147µg
21%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
64mg
6%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
38µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
33mg
10%
Niacin
2mg
14%
Phosphorus, P
83mg
12%
Selenium, Se
3µg
5%
Sodium, Na
481mg
32%
Water
91g
3%
Zinc, Zn
1mg
13%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,