Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chocolate Chip Cookie Ice Cream Cake Recipe
    Lost? Site Map

    Chocolate Chip Cookie Ice Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Juenessa's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (18 ounce) package small chocolate chip cookies
    • 1/4 cup margarine, melted
    • 1 cup hot fudge topping
    • 2 quarts vanilla ice cream
    • 1 cup whipped cream
    • 12 cherries (optional)

    Directions:

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

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chocolate Chip Cookie Ice Cream Cake

    Serving Size: 1 (173 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 535.7
     
    Calories from Fat 267
    49%
    Total Fat 29.7 g
    45%
    Saturated Fat 12.3 g
    61%
    Cholesterol 60.1 mg
    20%
    Sodium 368.7 mg
    15%
    Total Carbohydrate 64.0 g
    21%
    Dietary Fiber 2.5 g
    10%
    Sugars 29.2 g
    116%
    Protein 7.1 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites