Description
A heavenly layered dessert combining chewy chocolate chip cookies, creamy vanilla ice cream, and rich homemade fudge sauce for the ultimate indulgence.
Ingredients
Scale
- 10–12 large chocolate chip cookies
- 1/2 gallon vanilla ice cream
- 1/2 cup mini chocolate chips
- 2/3 cup heavy whipping cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Allow vanilla ice cream to soften at room temperature.
- Slice chocolate chip cookies in half and arrange them in a single layer at the bottom of a springform pan to form the crust.
- Spread softened vanilla ice cream evenly over the cookie layer using an offset spatula.
- Freeze the cake for 1–2 hours until the ice cream layer is firm.
- Add another layer of cookie halves on top of the ice cream and press them in gently. Freeze again for at least 4 hours or overnight.
- To make the fudge sauce, heat heavy cream until hot and stir in semi-sweet chocolate chips until melted and smooth. Refrigerate until ready to use.
- Remove the outer ring of the springform pan. Decorate the cake by rolling the edge in mini chocolate chips.
- Slice and serve the cake chilled, drizzled with the fudge sauce.
Notes
- Use gluten-free cookies and dairy-free ice cream to make it suitable for different dietary needs.
- Experiment with other ice cream flavors for variation.
- Let the cake soften slightly before slicing for easier serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: ice cream cake, chocolate chip cookie cake, no-bake dessert, summer treat, fudge sauce, frozen dessert