Description
A super gooey lemon cookie cake filled with white chocolate chips and topped with a homemade raspberry-vanilla swirl ice cream.
Ingredients
- FOR THE CAKE:
- 1 box (16 1/2 Oz. Size) 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 CREAM:
- 1 cup Whole Milk
- ¾ cups Granulated Sugar
- 1 pinch Salt
- 1 Tablespoon Vanilla
- 2 cups Heavy Cream
- 1 cup Raspberry Pie Filling (I Used Duncan Hines Simply Raspberry Pie Filling), To Serve
Preparation
For the cake:
Prepare a 13 x 9 baking dish with cooking spray. Preheat oven to 350ºF.
In a large bowl, combine cake mix, pudding mix, water, vegetable oil, and eggs. Once combined, stir in white chocolate chips.
Pour into prepared baking dish. Bake for 22–26 minutes. The edges will look slightly golden brown, but the middle will be gooey!
For the raspberry-vanilla ice cream:
In a bowl or standing mixer, whisk milk, sugar, and salt until sugar is dissolved. Stir in vanilla and heavy cream. Refrigerate for 2–4 hours.
Once ready, pour mixture into an ice cream maker. Mix until set, about 20 minutes. I prefer the ice cream soft and melty, 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. Top each bar with a few scoops of ice cream.
Microwave 2 tablespoons of raspberry pie filling for 10–15 seconds. Drizzle over ice cream and enjoy!
