Frozen Mini Chocolate Chip Cookie Ice Cream Cake
This rich, no-bake frozen dessert is perfect for summer gatherings and sweet lovers, packing creamy vanilla ice cream and indulgent fudge between layers of chocolate chip cookie.
Ingredients
1 (18 oz / 510g) package mini chocolate chip cookies
¼ cup (56g) margarine, melted
1 cup hot fudge sauce, portioned separately
2 quarts (1.9L) vanilla ice cream, portioned separately
1 cup whipped cream (homemade or store-bought)
12 cherries (fresh or maraschino), for garnish
Instructions
First, crush half of the cookie package (around 20 mini cookies) into fine, even crumbs. Mix the cookie crumbs completely with the melted margarine, then press the mixture firmly into the bottom of a 9-inch springform pan or deep-dish pie plate. Stand the remaining whole cookies upright along the inner edge of the pan to line the sides.
Spread ¾ cup of the hot fudge sauce evenly over the cookie crust, then transfer the pan to the freezer to chill and set for 15 minutes.
While the crust sets, soften 1 quart of vanilla ice cream to a spreadable consistency. You can let it soften on the countertop for 10-15 minutes, or zap it in 10-second microwave bursts to speed up the process without fully melting it. Once the fudge crust is chilled, spread the softened ice cream smoothly over the fudge layer, then return the pan to the freezer for another 30 minutes to set.
Next, scoop the remaining 1 quart of ice cream into medium-sized balls, and arrange all the scoops evenly over the first set ice cream layer. Place the full cake back in the freezer to freeze completely until firm; this takes a minimum of 4 hours, and you can also leave it to freeze overnight for convenience.
When you’re ready to serve, remove the cake from the pan (if using a springform pan) and drizzle the remaining ¼ cup of hot fudge over the top. Finish with dollops of whipped cream, and place one cherry on each serving slice to garnish. Store any leftover cake wrapped tightly in the freezer.
