Chips Ice Cream Cake
Submitted by akaGary
No-bake ice cream cake layered with a chocolate chip cookie crust, fudge sauce, and 2 quarts of ice cream. Just 4 main ingredients, no oven needed. A freezer-friendly crowd pleaser.
YIELD
12 servingsPREP
25 minCOOK
0 minREADY
5 hrsFour ingredients. No oven. One showstopping frozen dessert that feeds a crowd.
Crushed chocolate chip cookies mixed with melted margarine make the crust, with whole cookies standing tall around the rim. A thick layer of fudge topping goes down, then ice cream gets spread and scooped on in generous layers.
Pop it in the freezer overnight and you’ve got a dessert that looks like it came from a bakery. Dress it up with whipped topping, more fudge drizzle, and fresh strawberries or cherries when you’re ready to serve.
Pro Tips
- Press the crumb crust firmly and evenly using the bottom of a measuring cup for a solid base that won’t crumble when sliced
- Choose contrasting ice cream flavors for the spread layer and the scooped layer (think vanilla base with chocolate or strawberry scoops on top)
- Wrap tightly in plastic wrap after freezing for up to 2 weeks without freezer burn
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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