Pick-Your-Flavor Ice Cream Cake

READY IN: 6hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package small chocolate chip cookies, divided (must be store-bought not soft cookies)
  • 14
    cup melted butter or 1/4 cup margarine
  • 2
    tablespoons sugar
  • 1 12
    cups hershey's hot fudge topping, divided (or use favorite brand)
  • 2
    quarts 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)
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DIRECTIONS

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