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Chocolate Chip Cookie Ice Cream Cake

  • Prep 1 hr 30 min
  • Total 9 hr 30 min
  • Servings 16
  • Pinterest
    1K
  • Print
    468
  • Save
    331
  • Facebook
    233
  • Email
    84

Vanilla bean Ice cream cake with ooey gooey hot fudge and chocolate chip cookie filling. MORE + LESS -

Norene Cox
September 20, 2016

Ingredients

2
quarts vanilla bean ice cream (softened)
1
(17.5 oz.) pouch Betty Crocker™ Chocolate Chip Cookie mix
Egg and butter according to cookie mix directions
2
(11.75 oz.) jars hot fudge sauce
1
(12 oz.) can Betty Crocker™ Whipped White Frosting
Cookie Crisp™ Cereal
Mini chocolate chips

Steps

Hide Images
  • 1
    Scoop out half of softened ice cream and place in a springform pan. Smooth and freeze for 1 hour until firm.
  • 2
    While the ice cream is in the freezer, make and bake the chocolate chip cookies according to package instructions. Cool completely. Mix 1 1/2 jars of hot fudge with 9 crumbled cookies. Reserve 1/2 jar of hot fudge for garnish.
  • 3
    Remove pan from freezer and spread the fudge layer on top.
  • 4
    Spread the remaining soft ice cream on top of the fudge layer.
  • 5
    Decorate with frosting, cookie crumbles, and mini chocolate chips. Drizzle with reserved hot fudge.
  • 6
    Freeze for 8 hours.

Expert Tips

To remove from springform pan, run a sharp knife around the edge of the pan and release.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
I have to admit that I’m addicted to ice cream.

I always (and I mean ALWAYS) have room for ice cream. Even after a huge meal at a restaurant I’ll order a dish of ice cream for dessert. I just can’t help myself!

So just the mere mention of ice cream cake leaves me giddy.

This ice cream cake doesn’t actually have any cake in it—instead, it has chocolate chip cookies mixed with hot fudge topping. And a touch of frosting. Because the only thing better than ice cream is frozen Betty Crocker™ Fluffy White Frosting. NOT. EVEN. KIDDING.

I can’t wait any longer! Let’s make this incredible ice cream treat.

Gather up your ingredients: the ice cream, hot fudge, cookie ingredients, cereal and mini chips. Oh! And the frosting. Really, I cannot stress how important the frosting is.

Scoop out a quart of ice cream and place in the springform pan. Smooth with a spatula. It’s handy to have more than one spatula and scoop on hand so you can lick them as you go. Just sayin’.

Place in freezer for an hour.

Bake cookies according to package instructions. Scoop out a jar and a half of the hot fudge topping and place in a medium bowl. Reserve the remaining hot fudge topping for garnish. Crumble 9 or 10 of the completely cooled cookies in the bowl and mix well.

Remove the pan from the freezer and spread on the fudge and cookie layer. See? This is where multiple spatulas come in handy. Mmmmmm….

Now scoop out another quart of softened ice cream and smooth it with a spatula.

Drizzle or pipe the reserved hot fudge topping on the cake. Decorate with cookie crumbles and mini chocolate chips. Pipe frosting around the edge of the pan—I’m telling you, skip this step and you’ll regret it! Garnish with Cookie Crisp™ cereal because it’s so cute! I mean, those itty bitty cookie bites are freaking adorable. Freeze for at least 8 hours.

I know, 8 hours. Just munch on the leftover cookies, chocolate chips and cereal to pass the time. It’s worth the wait!

When you’re ready to serve, run a knife around the edge of the springform pan and release. Serves 16 normal people (or 4 ice cream freaks like me).

© 2017 ®/TM General Mills All Rights Reserved

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