A super gooey lemon cookie cake filled with white chocolate chips and topped with a homemade raspberry-vanilla swirl ice cream.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE CAKE:
- 1 box (Size 16 1/2 oz) Duncan Hines Lemon Cake Mix
- 1 box (3.4 oz. Size) Instant Lemon Pudding Mix
- ¼ cups Water
- ¾ cups Vegetable oil
- 2 Eggs
- 1 cup White chocolate chips
- FOR THE ICE:
- 1 cup Whole milk
- ¾ cups Granulated sugar
- 1 pinch Salt
- 1 tbsp Vanilla
- 2 cups Heavy cream
- 1 cup Raspberry Pie Filling (I used Duncan Hines Simply Raspberry Pie Filling), for serving
Preparation
For the cake:
Prepare a 13 x 9 baking dish with cooking spray. Preheat the oven to 350ºF.
In a large bowl, combine cake mix, pudding mix, water, vegetable oil and eggs. Once combined, stir in the white chocolate chips.
Pour into prepared baking dish. Bake for 22 to 26 minutes. The edges will look slightly golden, but the middle will be gooey!
For the raspberry-vanilla ice cream:
In a bowl or stand mixer, whisk milk, sugar and salt until sugar is dissolved. Stir in vanilla and heavy cream. Refrigerate for 2 to 4 hours.
Once ready, pour the mixture into an ice cream maker. Mix until set, about 20 minutes. I prefer soft, gooey ice cream, but if you want it harder and more like traditional ice cream, freeze it for at least 2 hours.
To assemble, cut Lemon Cookie Cake into 12 bars. Garnish each bar with a few scoops of ice cream.
Microwave 2 tablespoons raspberry pie filling for 10-15 seconds. Drizzle with ice cream and enjoy!
