Description
This Ice Cream Cake with Cookie Crunch is a delightful no-bake dessert featuring layers of creamy ice cream, crunchy cookie crumbles, and a rich chocolate topping. Perfect for birthdays, summer gatherings, or any special occasion!
Ingredients
- 1 package chocolate sandwich cookies (crushed)
- ¼ cup melted butter
- 1.5 quarts vanilla ice cream (softened)
- 1.5 quarts chocolate ice cream (softened)
- 1 cup hot fudge sauce
- 1 cup whipped cream
- Chocolate shavings or sprinkles (optional)
Instructions
- Mix crushed cookies with melted butter and press into a springform pan. Freeze for 15 minutes.
- Spread softened chocolate ice cream over the cookie crust. Freeze for 30 minutes.
- Drizzle half of the hot fudge sauce over the ice cream layer and freeze for another 10 minutes.
- Spread vanilla ice cream over the fudge layer. Freeze for 1 hour until firm.
- Top with remaining fudge sauce and whipped cream. Decorate with chocolate shavings or sprinkles.
- Freeze for at least 4 hours or overnight before serving.
Notes
- Let the ice cream soften slightly before spreading to make layering easier.
- Use different ice cream flavors for variety.
- Store leftovers in the freezer for up to a week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 220mg