Ingredients for Chocolate Wafer Cookie Ice Cream Cake
- Chocolate Wafer Cookies
- 3 pints of your favorite ice cream
- Whipped Cream
- Fresh Strawberries
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How to Make Chocolate Wafer Cookie Ice Cream Cake
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the cake out easily.
- Crush 1 package (about 16-20) Nabisco chocolate wafers into fine crumbs using a food processor or by placing them in a zip top bag and crushing with a rolling pin.
- In a medium bowl, combine the crushed wafer crumbs with 1/4 cup melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared baking pan. Use the bottom of a measuring cup to ensure an even layer.
- Freeze the crust for at least 15 minutes to firm up.
- Spread 2 pints of your favorite ice cream evenly over the crust. (Tip: Let the ice cream soften slightly for easier spreading.)
- Arrange another layer of whole Nabisco chocolate wafers (about 16-20) on top of the ice cream.
- Spread a final layer of 1 pint of ice cream over the wafers.
- Cover the pan tightly with plastic wrap and freeze for at least 2 hours, or preferably overnight, to allow the cake to fully set.
- Before serving, let the cake sit at room temperature for about 10-15 minutes to soften slightly. This will make it easier to slice and serve.
- Lift the cake out of the pan using the parchment paper overhang. Garnish with chocolate shavings or fresh berries (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
156g
Fat
45g
Carbs
22g
