Chocolate Chip Cookie Dough Ice Cream Cake
Buttery chocolate chip cookie crumb crust, filled with chocolate chip cookie dough ice cream, hot fudge, and more cookies and cookie crumbles. This Chocolate Chip Cookie Dough Ice Cream Cake is perfect for celebrating!
Servings: 12 -16 servings
Calories: 672kcal
Equipment
Ingredients
- 46 chocolate chip cookies (I used Chips Ahoy) divided
- 1 Tablespoon butter melted
- 1 12 ounce jar hot fudge
- 1 quart Chocolate Chip Cookie Dough Ice cream softened
Instructions
- In your food processor, pulse 40 cookies, reserving 6 to decorate the top. (there will still be fairly decent sized chocolate chips, you don't want dust, just cookie crumbles)
- Remove half of the cookie crumbles, set aside. To the remaining half, add melted butter and pulse to combine.
- Press into the bottom of a 9" springform pan with the back of a fork.
- Heat jar of hot fudge in microwave according to jar directions.
- Drizzle 1/3 of the hot fudge over the cookie crust.
- Top fudge with half of the softened ice cream, spread evenly. Drizzle 1/3 more of the hot fudge sauce over the ice cream, top with half of remaining cookie crumbs. Add the remainder of the ice cream, spread into pan.
- Swirl the remaining hot fudge on top of ice cream, top with remaining cookie crumbs. Decorate with half pieces of cookies, if desired, by pressing them into the soft ice cream.
- Cover with foil and freeze for 24 hours before serving.
Notes
To prepare this ice cream cake with a cookie bottom: You will need 1 (8 ounce tube) of refrigerated cookie dough and 2/3 cup chocolate chips.
Preheat oven to 350 degrees F. Line the bottom of a 9″ springform pan with parchment paper. Press 2/3 of the cookie dough into the bottom of pan and bake about 20-23 minutes, or until cookie is done. Take the rest of the cookie dough and bake into 6 cookies. Heat jar of hot fudge in microwave according to jar directions. Pour over the warm cookie, reserving about 1/4 cup. Top fudge with softened ice cream, spread evenly. Swirl the remaining hot fudge on top of ice cream. Top with chocolate chips. Break cookies in half, and press cookies into the top to decorate. Cover with foil and freeze for 24 hours before serving.
Baking times vary for each crust. Plan to freeze for at least 24 hours. Serves 12 to 16 people depending on the size of the slices.
Nutrition
Serving: 1g | Calories: 672kcal | Carbohydrates: 88g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 62mg | Fiber: 7g | Sugar: 74g