Chocolate Chip Cookie Ice Cream Cake

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“Vary this dessert by using different flavors of ice cream. Do not use low-fat/reduced calorie ice cream because this makes the ice cream to mushy to do the second layer correctly.”

Ingredients Nutrition

  • 1 (18 ounce) packagesmall chocolate chip cookies
  • 14 cup margarine, melted
  • 1 cup hot fudge topping
  • 2 quarts vanilla ice cream
  • 1 cup whipped cream
  • 12 cherries (optional)


  1. Crush half the cookies (about 20) to make crumbs.
  2. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate.
  3. Stand remaining cookies around edge of pan.
  4. Spread 3/4 cup fudge topping over crust.
  5. Freeze 15 minutes.
  6. Meanwhile, soften 1 quart of ice cream in microwave or on counter top.
  7. After crust has chilled, spread softened ice cream over fudge layer.
  8. Freeze 30 minutes.
  9. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer.
  10. Freeze until firm, 4 hours or overnight.
  11. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
  12. **I put cooking time of 30 minutes--which is actually the freeze time on the first layer of ice cream.
  13. ***Cook time does not include the additional 4 hours of freeze time or freezing overnight.

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