Chocolate Chip Cookie Ice Cream Cake

Chocolate Chip Ice Cream Cake

A chocolate chip cookie ice cream cake is an easy, quick way to serve a crowd something special – without killing yourself in the kitchen!  I like this recipe that J&J put together years ago. It’s simple and straightforward.  You can substitute a butter cream icing or my favorite – sprinkle it with chocolate peanut butter hard shell topping to add an extra crunch!


1 ½ (18 ounce) packages chocolate chip cookies
1/4 cup butter, melted
1 ½ cup hot fudge topping + some for drizzling on top
2 quarts vanilla ice cream
Cherries, for garnish


  1. Crush half of one package of cookies (about 20) to make crumbs. Combine crumbs with melted butter and press into the bottom of a 9-inch springform pan (or pie plate.) Stand remaining cookies (of the first package) around edge of pan.
  2. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  3. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  4. Drizzle ¾ cup fudge topping over ice cream layer.
  5. Scoop remaining quart of ice cream over fudge layer. Freeze until firm, 4 hours or overnight.
  6. Crush up about 10 – 15 cookies to sprinkle on top of cake before serving. Drizzle with hot fudge topping.
  7. Garnish with cherries, if desired.