Description
A fun no-bake cake that combines cookies and ice cream, perfect for warm days and gatherings.
Ingredients
Scale
- 10โ12 large chocolate chip cookies
- 1/2 gallon vanilla ice cream
- 1/2 cup mini chocolate chips
- 2/3 cup heavy whipping cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Let vanilla ice cream sit at room temp until it gets soft and easy to spread.
- Cut chocolate chip cookies in half and layer them on the bottom of a springform pan to make the crust.
- Spread the soft ice cream evenly on top of the cookie layer.
- Freeze the pan for 1โ2 hours until the ice cream is firm.
- Add another layer of cookie halves on top of the ice cream and press them in lightly. Freeze again for at least 4 hours or overnight.
- For the fudge sauce, heat the heavy cream until hot, then stir in the semi-sweet chocolate chips until smooth. Chill until needed.
- Remove the outer ring of the springform pan and roll the cake edge in mini chocolate chips to decorate.
- Slice and serve the cake cold, drizzling with fudge sauce as desired.
Notes
To make neat slices, cut with a hot knife and serve on cold plates. Wrap tightly for storage and keep in fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg