Description
A delightful dessert combining a warm cookie crust with cold ice cream and rich hot fudge.
Ingredients
Scale
- 3/4 cup flour (all purpose or gluten free)
- 3/4 teaspoon cornstarch
- 3/8 teaspoon baking soda
- 1/4 teaspoon salt
- 5 1/3 tablespoons butter, softened (1/3 cup)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 3/4 teaspoon vanilla
- 2/3 cup chocolate chips
- 1 cup powdered sugar
- 1/3 cup semisweet chocolate chips
- 6 ounces evaporated milk
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 container vanilla ice cream (approx. 48 ounces)
- 8 ounces whipped topping, thawed (such as Cool Whip)
- sprinkles
Instructions
- Preheat oven to 350ยฐF. Mix flour, cornstarch, baking soda, and salt.
- Beat 5 1/3 tablespoons butter with brown sugar and granulated sugar. Add egg and 3/4 teaspoon vanilla. Mix in dry ingredients. Stir in 2/3 cup chocolate chips.
- Press the dough into a 9-inch springform pan or a cake pan to form a crust. Bake for 12 to 15 minutes until light brown. Let it cool.
- In a small pan, melt 1/3 cup semisweet chocolate chips with 6 ounces evaporated milk and 4 tablespoons butter over low heat. Stir until smooth, then add 1/2 teaspoon vanilla extract and stir in 1 cup powdered sugar. Keep warm.
- Spoon half of the softened vanilla ice cream over the cooled cookie crust, smoothing it to the edges. Pour a thin layer of hot fudge over the ice cream.
- Add the remaining ice cream and smooth it out. Freeze the cake for at least 2 hours.
- Spread the whipped topping over the frozen cake and add sprinkles on top. Chill again until firm, at least 2 more hours or overnight.
Notes
For easy release, use a springform pan. Soften the ice cream slightly for easier spreading.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg