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Recipes
Shopping list
Ingredients
- 1 (3.5 oz) Bakery cookies and cream chiffon cake
- ½ cup whole milk
- 2 cups vanilla ice cream
- 3 chocolate sandwich cookies (+ more, optional for garnish)
- Whipped cream (optional for garnish)
Steps
- Cut cake into quarters, then freeze 30 minutes or until frozen.
- Place milk in blender, then add ice cream; blend until smooth and combined. Add cake pieces and cookies; pulse to break into small pieces.
- Divide mixture evenly between serving glasses; top with whipped cream and additional cookies, if using.
Other Preparation Methods
- Parfait: Cut cake into bite-sized pieces. Alternate in serving glass with whipped topping, crushed chocolate sandwich cookies, and chocolate morsels.
Amount per ½ recipe serving: Calories 590, Total Fat 30g, Sat Fat 14g, Trans Fat 0g, Chol 90mg, Sodium 420mg, Total Carb 72g, Fiber 1g, Total Sugar 55g, (Incl. 43g Added Sugars), Protein 9g, Vitamin D 6%, Calc 25%, Iron 6%, Potassium 10%