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Chips Ahoy Ice Cream Cake

Chips Ahoy Ice Cream Cake recipe image
This nostalgic no-bake dessert brings the classic taste of chocolate chip cookies into a rich, creamy ice cream cake. The crunchy cookie crust provides a perfect textural contrast to the smooth, cold ice cream layers, while the chocolate fudge adds an extra layer of indulgence. It&# 226;ÂÂs an easy, make-ahead treat that is perfect for summer gatherings, birthdays, or any time you need a sweet finish to a meal. With simple assembly and minimal cooking, this cake is a crowd-pleaser that feels homemade but requires very little effort.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 4368.0
Dietary: Gluten-free, Vegetarian
Description
This nostalgic no-bake dessert brings the classic taste of chocolate chip cookies into a rich, creamy ice cream cake. The crunchy cookie crust provides a perfect textural contrast to the smooth, cold ice cream layers, while the chocolate fudge adds an extra layer of indulgence. It&# 226;€™s an easy, make-ahead treat that is perfect for summer gatherings, birthdays, or any time you need a sweet finish to a meal. With simple assembly and minimal cooking, this cake is a crowd-pleaser that feels homemade but requires very little effort.
Ingredients
  • 32 Chips Ahoy chocolate chip
Directions
  1. 1
    Preheat oven to 350ðF (177ðC) if baking cookies, or use pre-made Chips Ahoy cookies.
  2. 2
    Crush 20 cookies into fine crumbs using a food processor or rolling pin.
  3. 3
    Mix cookie crumbs with melted margarine until the mixture resembles wet sand.
  4. 4
    Press the crumb mixture firmly onto the bottom of a 9-inch springform pan or pie plate to form an even crust.
  5. 5
    Stand the remaining 12 cookies upright around the edge of the pan to create a decorative border.
  6. 6
    Spread 3/4 cup of chocolate fudge topping evenly over the cookie crust.
  7. 7
    Freeze the prepared crust for about 15 minutes to set the fudge layer.
  8. 8
    Meanwhile, let 1 quart of ice cream soften slightly at room temperature for easier spreading.
  9. 9
    Spread the softened ice cream in a thick, even layer over the fudge-covered crust.
  10. 10
    Return the cake to the freezer for 30 minutes to firm up the first ice cream layer.
  11. 11
    Scoop the remaining ice cream into balls and arrange them over the frozen ice cream layer to fill any gaps.
  12. 12
    Freeze the cake until firm, at least 4 hours or overnight.
  13. 13
    Before serving, garnish with whipped topping, remaining fudge, strawberries, or maraschino cherries.
  14. 14
    Let sit at room temperature for 5 minutes before slicing and serving immediately.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 4368.0kcal
% Daily Value *
Total Fat 240.0g370%
Saturated Fat 144.0g720%
Cholesterol 0.0mg0%
Sodium 192.0mg8%
Total Carbohydrate 472.0g158%
Dietary Fiber 88.0g352%
Sugars 368.0g
Protein 40.0g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chips ahoy, ice cream cake, no bake dessert, chocolate chip cookie, fudge, summer dessert, cookie crust, freezer dessert, chocolate dessert, easy cake, party food, make ahead, nostalgic treats, cream, sweet, indulgent, snacking, celebration, family favorite, quick dessert
Read it online: https://www.chefs-mate.com/recipe/chips-ahoy-ice-cream-cake-3/