Chips Ahoy Ice Cream Cake 2
A no-bake ice cream cake with a chocolate chip cookie crust, fudge layer, and scoops of your favorite ice cream. Topped with whipped cream and strawberries. Easy enough for kids to help make.
YIELD
12 servingsPREP
25 minCOOK
0 minREADY
12 hrsNo oven, no stress, just layers of frozen happiness that’ll steal the show at any birthday party or summer cookout.
Crushed chocolate chip cookies and melted margarine form the crust, with whole cookies standing guard around the edge like a cookie crown. A layer of thick fudge topping goes down next, followed by softened ice cream spread smooth, then scoops of ice cream piled on top.
Freeze it overnight, pop the springform, and pile on whipped topping, more fudge, and fresh strawberries or maraschino cherries. Use any ice cream flavors you like and make it your own.
Kitchen Tips
- Soften the ice cream on the counter for about 10 minutes before spreading; too hard and it tears the fudge layer, too soft and it runs
- Freeze between layers so each one sets firm before adding the next
- Run a warm knife under hot water before slicing for clean, picture-worthy cuts
- Let the cake sit out for 5 minutes before serving so it’s scoopable, not rock-hard
Ingredients
Directions
Finely roll 20 cookies.
Combine cookie crumbs and margarine.
Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate.
Spread ¾ cup fudge topping over prepared crust.
Freeze about 15 minutes.
Meanwhile, soften 1 quart ice cream.
Spread softened ice cream over fudge layer.
Freeze about 30 minutes.
Scoop remaining ice cream into balls; arrange over ice cream layer.
Freeze until firm, about 4 hours overnight.
To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries.
Serve immediately.
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