Ice Cream Cake With Cookie Crunch Recipe
This Ice Cream Cake with Cookie Crunch is a delightful frozen dessert featuring layers of creamy ice cream and a crunchy cookie filling. Perfect for birthdays and special occasions, this easy-to-make treat combines rich flavors and textures for the ultimate indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package chocolate sandwich cookies, crushed
- 1/2 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 topping
Instructions
- Mix crushed cookies with melted butter and press into a 9-inch springform pan. Freeze for 15 minutes.
- Spread softened chocolate ice cream over the crust. Freeze for 30 minutes.
- Drizzle hot fudge sauce over the chocolate ice cream layer and freeze for another 15 minutes.
- Spread softened vanilla ice cream over the fudge layer. Freeze for at least 4 hours or overnight.
- Remove from the pan and spread whipped topping over the cake.
- Garnish with extra cookie crumbs and serve immediately.
Notes
- Let the ice cream soften slightly before spreading for easier layering.
- For extra crunch, mix chopped chocolate chunks into the cookie layer.
- Store leftovers in the freezer for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg