This Ice Cream Sundae Dessert is a crowd-pleasing treat that combines the crunch of a chocolate cookie crust with the smooth richness of vanilla ice cream. Topped with a layer of fluffy whipped topping, drizzled with chocolate syrup, and finished with chopped pecans, it offers a delightful contrast of textures and flavors. Perfect for potlucks, parties, or a quick family dessert, this make-ahead dish requires no baking&# 226;ÂÂjust assembly and freezing. ItâÂÂs an easy, indulgent way to satisfy your sweet tooth without spending hours in the kitchen.
Ice Cream Sundae Dessert
Description
This Ice Cream Sundae Dessert is a crowd-pleasing treat that combines the crunch of a chocolate cookie crust with the smooth richness of vanilla ice cream. Topped with a layer of fluffy whipped topping, drizzled with chocolate syrup, and finished with chopped pecans, it offers a delightful contrast of textures and flavors. Perfect for potlucks, parties, or a quick family dessert, this make-ahead dish requires no baking&# 226;ÂÂjust assembly and freezing. ItâÂÂs an easy, indulgent way to satisfy your sweet tooth without spending hours in the kitchen.Ingredients
Directions
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Preheat oven to 350ðF (175ðC) if baking crust, or skip this step for no-bake method.
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In a medium bowl, mix crushed chocolate cookies with melted butter until combined.
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Press the cookie mixture firmly into the bottom of a greased 13x9-inch baking pan.
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Spread the slightly softened vanilla ice cream evenly over the cookie crust.
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Spread the thawed whipped topping over the layer of ice cream.
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Drizzle chocolate syrup over the whipped topping.
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Sprinkle chopped pecans evenly over the top.
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Freeze the dessert until firm, about 2 to 4 hours.
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Cut into squares and serve chilled.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 2730.0kcal
- % Daily Value *
- Total Fat 150.0g231%
- Saturated Fat 90.0g450%
- Cholesterol 0.0mg0%
- Sodium 120.0mg5%
- Total Carbohydrate 295.0g99%
- Dietary Fiber 55.0g221%
- Sugars 230.0g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a firmer crust, you can bake the cookie crust at 350ðF (175ðC) for 8-10 minutes before adding the ice cream. Let it cool completely before proceeding.
Use a soft-serve consistency for the ice cream to make spreading easier. If the ice cream is too hard, let it sit at room temperature for 10-15 minutes before assembling.
Store leftovers covered in the freezer for up to 1 week. Allow to sit at room temperature for 5-10 minutes before cutting for cleaner slices.
Substitute pecans with walnuts, almonds, or sprinkles for different flavor variations.
For a dairy-free version, use dairy-free cookies, vegan butter, and non-dairy ice cream and whipped topping.
