Chocolate Chip Cookie Ice Cream Cake

Layers of crushed chocolate chip cookies, creamy vanilla ice cream, and fluffy whipped cream come together in this easy, no-bake ice cream cake topped with hot fudge.

Course Dessert

Cuisine American

Prep Time 15

Chill 6

Total Time 6 15

Servings people

Calories 593kcal

Author Katie G.

Ingredients

12 ounces chocolate chip cookies crushed (plus more for garnish)
6 tablespoons unsalted butter melted
1.5 quarts Breyers® Natural Vanilla Ice Cream softened
1 1/2 cups heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
Hot fudge sauce for drizzling

Instructions

Combine the cookies and melted butter in a food processor. Pulse until crushed and combined.
Line a 9 inch square baking pan with parchment paper. Press the mixture into the bottom of the pan.
In a cold metal mixing bowl, beat heavy whipping cream with an electric mixer. When the cream thickens slightly, add powdered sugar and vanilla. Continue beating until stiff peaks form.
Spread softened ice cream in an even layer over the crust. Top with whipped cream, then sprinkle with chocolate chips. Cover with plastic wrap or foil and freeze for 4 to 6 hours.
Drizzle with hot fudge and additional crushed cookies right before serving. Enjoy!

Notes

Do not add the toppings until ready to serve.
Store leftovers tightly wrapped in the freezer for up to 2 weeks.
Double the recipe and use a 9x13 pan for a larger crowd.
Try other toppings like peanut butter drizzle, chopped nuts, or sprinkles.
Let the ice cream sit at room temperature for 8–10 minutes to soften before spreading

Nutrition