Ice Cream Cake With Cookie Crunch Recipe
This Ice Cream Cake with Cookie Crunch is a decadent frozen dessert layered with creamy ice cream, a crunchy cookie filling, and a rich chocolate topping. A perfect treat for birthdays, holidays, or any special occasion!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including freezing)
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package chocolate sandwich cookies, crushed
- ¼ cup unsalted butter, melted
- 1.5 quarts vanilla ice cream, softened
- 1.5 quarts chocolate ice cream, softened
- 1 cup hot fudge sauce
- Whipped cream (optional)
- Chocolate shavings or sprinkles (optional)
Instructions
- Line a 9-inch springform pan with parchment paper.
- Mix crushed cookies with melted butter and press into the bottom of the pan. Freeze for 10 minutes.
- Spread the softened chocolate ice cream over the cookie crust. Freeze for 30 minutes.
- Drizzle half the hot fudge sauce over the ice cream layer. Freeze for another 10 minutes.
- Spread the softened vanilla ice cream over the fudge layer. Smooth the top and freeze for at least 4 hours or overnight.
- Remove from the pan and drizzle the remaining hot fudge over the top.
- Garnish with whipped cream and chocolate shavings if desired. Slice and serve!
Notes
- For easier spreading, let ice cream soften for about 10 minutes before layering.
- Use different ice cream flavors for variety.
- Store in the freezer, covered, for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg