Chocolate Chip Cookie Ice Cream Cake

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  • 1 ½ (18 ounce) packages chocolate chip cookies
  • 1/4 cup butter, melted
  • 1 ½ cup hot fudge topping + some for drizzling on top
  • 2 quarts vanilla ice cream
  • Cherries, for garnish

  1. Crush half of one package of cookies (about 20) to make crumbs. Combine crumbs with melted butter and press into the bottom of a 9-inch springform pan (or pie plate.) Stand remaining cookies (of the first package) around edge of pan.
  2. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  3. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  4. Drizzle ¾ cup fudge topping over ice cream layer.
  5. Scoop remaining quart of ice cream over fudge layer. Freeze until firm, 4 hours or overnight.
  6. Crush up about 10 - 15 cookies to sprinkle on top of cake before serving.  Drizzle with hot fudge topping. 
  7. Garnish with cherries, if desired.

Cooking With Crevolyn
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