Chocolate Chip Cookie Ice Cream Cake


Vary this ice cream cookie cake dessert by using different flavors of ice cream.

Prep Time:
20 mins
Additional Time:
4 hrs 45 mins
Total Time:
5 hrs 5 mins
1 9-inch round cake


  • 1 (18 ounce) package small chocolate chip cookies

  • ¼ cup margarine, melted

  • 1 cup hot fudge topping, divided

  • 2 quarts vanilla ice cream, divided

  • 1 cup whipped cream

  • 12 cherries


  1. Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.

  2. Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.

  3. Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.

  4. To serve, garnish with remaining fudge topping, whipped cream, and cherries.

Nutrition Facts (per serving)

533 Calories
28g Fat
67g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 533
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 60%
Cholesterol 43mg 14%
Sodium 316mg 14%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 10%
Total Sugars 47g
Protein 6g
Vitamin C 1mg 5%
Calcium 163mg 13%
Iron 2mg 11%
Potassium 322mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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