Ingredients for Chocolate Chip Cookie Ice Cream Cake
- Chocolate Chip Cookies
- ¼ cup (½ stick) unsalted butter, melted
- Hot Fudge Topping
- Vanilla Ice Cream
- ½ cup whipped cream
- 6 maraschino cherries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Chip Cookie Ice Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Chip Cookie Ice Cream Cake
- Crush 1 ½ cups of chocolate chip cookies into fine crumbs using a food processor or zip-top bag and rolling pin.
- In a medium bowl, combine the cookie crumbs with ¼ cup melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie plate. Use the bottom of a measuring cup to create an even layer.
- Arrange the remaining whole chocolate chip cookies around the edge of the pan.
- Spread ¾ cup of your favorite fudge topping evenly over the cookie crust.
- Freeze for 15 minutes.
- While the crust chills, let 1 quart (about 4 cups) of your favorite ice cream soften slightly at room temperature or in the microwave (in short bursts, stirring frequently, to avoid melting).
- Spread the softened ice cream evenly over the fudge layer.
- Scoop another 1 quart (about 4 cups) of ice cream into small balls and arrange them decoratively over the spread ice cream layer.
- Freeze for at least 4 hours, or preferably overnight, until the ice cream is completely firm.
- Before serving, garnish with remaining fudge topping, whipped cream (about ½ cup), and maraschino cherries (about 6).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
115g
Fat
57g
Carbs
21g
