Pick-Your-Flavor Ice Cream Cake

READY IN: 6hrs
Recipe by Kittencal@recipezazz

This is better than any Dairy Queen frozen cake! ---experiment using different flavors of ice cream and toppings, the possibilities are endless, small Oreo cookies and Oreo ice cream works well --- homemade soft cookies will not work for the crust, the cookies must be hard --- prep time includes 5 hour freezing time --- this is *SO* good!

Top Review by wholelottagall

I made in a 9x13" pan. I used Pecan Sandies for the cookies and made with double the French Vanilla ice cream. I used Smucker's Hot Fudge instead of Hershey's, as I like it better. I doubled the sauce and put half on the bottom, heating in the microwave to spreadable consistency. I then put the other half on the top of the ice cream. I sprinkled crushed coarse chopped pecans over the top of that, then froze. At serving time I cut into squares and served with whipped cream, cherries and colored sprinkles for decoration. Everyone loved it!

Ingredients Nutrition

  • 510.29 g packagesmall chocolate chip cookies, divided (must be store-bought not soft cookies)
  • 59.14 ml melted butter or 59.14 ml margarine
  • 29.58 ml sugar
  • 354.88 ml hershey's hot fudge topping, divided (or use favorite brand)
  • 1892.0 ml ice cream, divided (slightly softened but not melted, use any flavor desired)
  • whipped cream (use any amount desired to garnish)
  • maraschino cherry (use any amount to garnish)

Directions

  1. Prepare a 9-inch springform pan.
  2. Finely crush only HALF of the small cookies to make the crumbs.
  3. Place in a bowl with melted butter or margarine and 2 tablespoons sugar; mix to combine.
  4. Press into the bottom of the springform pan.
  5. Stand the remaining cookies around the edge of the pan.
  6. Spread 1 cup hot fudge sauce over the crust.
  7. Freeze for about 30-40 minutes.
  8. Spread 1-quart of the slightly softened ice cream over the chocolate sauce; freeze for about 20-30 minutes.
  9. Using an ice cream scooper scoop the remaining quart of ice cream into balls and arrange over the spreaded ice cream.
  10. Freeze for about 4 hours or until completely firm.
  11. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

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