Chocolate Chip Ice Cream Cake

“I first made this for my boyfriend's birthday. It takes a bit of time to put together and freeze, but there's no baking time so I think it all works out the same in the end! You can also try different ice cream combinations, depending on what you like. Pistachio and vanilla is another possibility. A fun idea for a summer cake!”

Ingredients Nutrition


  1. Crush 20 of the cookies and mix the crumbs with the butter.
  2. Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
  3. Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
  4. Add rum if desired.
  5. When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
  6. At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
  7. Put the mixture back in the freezer for 15 minutes.
  8. Take the ice cream out to soften at this point and start making the strawberry sauce.
  9. Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
  10. When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
  11. You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
  12. Swirl in the strawberry sauce.
  13. Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
  14. To serve, remove the edge of the pan and let soften for 10-15 minutes.

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