Oh, Cookie Puss

homemade cookie puss
Do you love the coconut unibrow?

Sitting around, eating ice cream in Utah, chatting about my friend Kim’s upcoming birthday, I mentioned to her husband Jim that I would like to make Kim an ice cream cake.

“You should make Cookie Puss, she would love it!”

What the what is Cookie Puss?  It sounded like maybe the most creeptastic name for a cake I had ever heard.  Then when I saw its picture I was certain it was the most creeptastic cake in the world.  But, I was not an East coast child of the ’80s where apparently Cookie Puss was the thing to have.

And so, I set out on a journey to learn about Cookie Puss (aka:Wikipedia search) and replicate him from scratch.

Doing my research, I learned a lot about good ole’ Cookie Puss and any dessert worth mentioning on not one, but two different episodes of Archer is certainly worthy of my attention.  I decided to go classic, a combination of chocolate and vanilla ice cream with a cookie crumble layer in the middle.

By the time I was done, I was worried I had created another monstrosity but Kim loved it so I was happy (and the dang thing actually tastes pretty good).

This is not a one day, rock it out and have some ice cream cake.  This, my friends, is a marathon.  My ice cream maker requires the bowl to be fully frozen to work properly so I had to make each layer of ice cream on a different day and then put it all together on the third day. 

Homemade Cookie Puss

1 quart chocolate ice cream
1 quart vanilla ice cream (I used two vanilla beans ’cause I’m wild like that)
1 recipe cookie crumbles
1 recipe buttercream
handful of sweetened, shredded coconut dyed whatever color you desire
2 chocolate chip cookies (ok, I bought these, I was running shy on time 🙂
1 small waffle cone
1/2 cup chocolate frosting

Cookie Crumbles
30 chocolate sandwich cookies
1-7 ounce container Magic Shell

Put chocolate sandwich cookies in the food processor and pulse until finely crumbled.  While the food processor is running, pour in the bottle of Magic Shell until combined.

Dyed Coconut
handful of sweetened, shredded coconut
squirt of food coloring

In a plastic baggie put coconut and food coloring.  Close baggie and massage coconut to redistribute color as desired.

To Make Cookie Puss

  • Line a 6 inch round cake pan and a 9X9 inch square cake pan with plastic.  This step is crucial and should not be skipped.  I am all about changing recipes, don’t skip this step!
  • Make chocolate ice cream.  Divide and spread evenly into the bottom of the round cake pan and the square cake pan, reserving about 1/2 cup for his nose.  Freeze this in a separate container.  Cover with plastic and freeze overnight.
  • Make the cookie crumbles.  Divide and spread evenly onto the chocolate ice cream in both pans. (Don’t forget to take the plastic wrap off first 🙂  Cover and freeze again overnight
  • Make the vanilla ice cream.  Divide and spread on top of the cookie layer.  Cover and freeze overnight.
  • Make the buttercream.  While you are making the buttercream, pull the pans of ice cream out of the freezer to warm up for 15 minutes.
  • On a cake board (or whatever you want to serve it on) turn out the 6 inch cake.  It should slide right out if you lined your pan with plastic 🙂  Put the vanilla side up. 
  • Take the square cake and using large round cookie cutters (or a drinking glass) cut two large circles for the eyes.  I ended up having to mark the circles with my cookie cutter and the cut the circles with a knife because the cookie crumble layer freezes too hard.  You will have some leftover.  You should refreeze it and eat later.
  • Place the smaller circles above the large circle (for eyes).  Put back in the freezer for 15 minutes to harden back up.
  • Working quickly, frost all over with buttercream.  I had to keep re-freezing the cake about every 5 minutes for 10 minutes because the vanilla ice cream started melting. 
  • Using a squirt of buttercream, “glue” down the chocolate chip cookies for eyes and ice cream cone for a nose.  Use scoop of reserved chocolate ice cream to finish nose.
  • Decorate eyes and mouth as desired using remaining buttercream and chocolate frosting.  I used a Wilton #32 tip for the eyes, mouth and arms.  I dyed a small amount of buttercream (less than 1/4 cup) red for the mittens.  Sprinkle dyed coconut as desired for hair.  Refreeze and enjoy!