6 Ingredient Chocolate Chip Cookie Ice Cream Cake
Creamy vanilla and chocolate ice cream with a fudgy chocolate chip cookie crust. Perfect dessert for a birthday or other special occasion.
Prep Time10 minutes mins
Freezing Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Keyword: Birthday, Simple, Special Occasion
Servings: 12
Author: Janna/Fit As A Fiddle Life
- 44 small chocolate chip cookies Famos Amos
- 1 quart vanilla ice milk soft serve
- 1 quart chocolate ice milk soft serve
- 11.75 ounce fudge topping
- 4 tbsp butter melted
- 2 tbsp nuts chopped
Crust
Take 25 cookies and add to a zip lock bag and close bag. Crush cookies with a rolling pin until cookies are the size of oats.
Melt butter and mix in cookie crumbs.
Press cookie mixture into the bottom of a springform pan.
Cover and place in the freezer for 15 minutes.
Heat 3/4 cup in microwave for 15-30 seconds until it is soft and pourable.
Spread over cookie crust. Spread evenly to edges of pan.
Take remaining cookies and place side by side , touching around the edge of the pan. to form sides of crust.
Place in freezer for 15 minutes.
Set chocolate ice cream out to soften, if needed.
Ice Cream Layers
Spread softened chocolate ice cream evenly over crust to the edge of the crust, touching cookie sides.
Place in freezer for 30 minutes.
After 15 minutes, set vanilla ice cream out to soften, if needed.
Spread softened vanilla ice cream evenly over chocolate and spread to the edge of the crust, touching cookie sides.
Heat 1-2 tablespoons of fudge sauce for 15 seconds in the microwave. Drizzle lightly over vanilla ice cream.
Sprinkle chopped nuts around outside border of vanilla ice cream.
Cover with foil and place in freezer for at least 30 minutes or until ice cream is firm and ready to serve.
Remove the ice cream cake from the freezer 10 minutes before ready to serve.