Oatmeal Chocolate Chunk & Kahlua Strawberry, Vanilla Ice Cream Cake

What’s a summer birthday without an ice cream cake? There are so many wonderful reasons to celebrate with cake this week. Not only is it Canada’s 150th Birthday a few days away but we were lucky enough to celebrate a close and dear friends birthday and the one year anniversary of my website.  Layered with oatmeal chocolate chunk cookies dipped in Kahlua liqueur between creamy strawberry & vanilla flavoured Summer’s ice cream, this simple recipe is a perfect summertime adult treat. You will definitely need to make a second one for the kiddies! 

It’s time to celebrate so let’s blowout the candles and cut the cake!!!

Happy Birthday Canada!!!


2 (500mL) Summer’s Strawberry Ice Cream

1 (500mL) Summer’s Vanilla Ice Cream

1 cup fresh Ontario field strawberries

1 ½ cup Kahlua Liqueur


Oatmeal Chocolate Chunk Cookies:

1 cup unsalted butter, softened

1 cup packed light brown sugar

½ cup quality honey

2 eggs

1 tsp. pure vanilla extract

1 ¼ cup all-purpose flour

½ tsp. baking soda

1 tsp. salt 3 cup quick-cooking oats

1 ½ cups chocolate chunks



Preheat heat oven to 325 F. Line two large baking sheets with parchment


In a large bowl, cream together butter, brown sugar and honey.

Beat in eggs one at a time and stir in the vanilla.

Combine the flour, baking soda and salt. Stir the flour into the creamed

mixture until well blended.

Mix in quick oats and chocolate chunks.

Drop a heaping tablespoon onto to the baking sheet of cooking batter. Repeat with remaining batter ensuring you leaving some space between them. Makes approximate 30-32 cookies.

Bake for 12-15 minutes until golden. Remove and let cool on baking sheets.

To assemble cake, pour Kahlua in a deep medium size bowl. Dip the cookie in

the Kahlua and place on the bottom of a 6’ spring form pan. Repeat with additional cookies until the bottom of pan is covered. Scoop in 1 carton of the strawberry ice cream on top of the cookie base, spread evenly with a spatula.

Top another layer of cookies dipped in Kahlua. Scoop in the carton of vanilla

ice cream and spread evenly. Repeat with another layer of Kahlua dipped

cookies and scoop in the last carton of strawberry ice cream spreading it

evenly. Top with fresh strawberries and crumbled cookies.

Place in freezer to set for 6 hours or overnight.



SERVINGS 8-10| PREP & COOK TIME approx. 35 minutes + freezing time

Copyright © 2016 Irene Matys.

All Rights Reserved.

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