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.
Servings: 12 people
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
Calories: 593kcal | Carbohydrates: 57g | Protein: 7g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 219mg | Potassium: 324mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1127IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 1mg