Chocolate Chip Cookie Ice Cream Cake
A no-bake dessert with layers of chocolate chip cookies, ice cream, and toppings for a heavenly and effortless treat.
Ingredients
For the Layers:
- Chocolate chip cookies: 2 packs about 24 cookies
- Vanilla ice cream: 2 cups softened
- Chocolate ice cream: 2 cups softened
For Topping:
- Whipped cream: 1 cup
- Chocolate syrup: ¼ cup
- Crushed chocolate chips: ½ cup
Instructions
Build the Cake:
- Line the springform pan with plastic wrap, leaving extra wrap to hang over the sides.
- Arrange a single layer of chocolate chip cookies at the bottom of the pan.
- Spread softened vanilla ice cream evenly over the cookie layer using an offset spatula. Freeze for 30 minutes.
- Add another layer of cookies, pressing them gently into the ice cream.
- Spread softened chocolate ice cream over the cookies. Freeze for 2 hours or until solid.
Add the Toppings:
- Remove the cake from the pan using the plastic wrap. Transfer it to a serving plate.
- Spread whipped cream over the top and drizzle with chocolate syrup.
- Sprinkle crushed chocolate chips generously for added crunch and visual appeal.
Notes
Nutritional Information (Per Serving)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals
- Calcium: 10%
- Iron: 4%
- Vitamin A: 8%
- Potassium: 6%
- Vitamin D: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Swap cookie flavors to customize the cake (e.g., peanut butter or double chocolate).
- Allow the cake to sit at room temperature for 5-10 minutes before slicing.
- Add caramel drizzle for a sweeter, stickier treat.