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Ice Cream Cookie Cake

Here's how you make Ice Cream Cookie Cake
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  • Servings: 12
  • Prep: 6h
  • Cook: 6h
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 (18 ounce) packages small chocolate chip cookies, divided ( must be store-bought not soft cookies)
  • 1/4 cup melted butter
  • 2 tablespoons sugar
  • 1 1/2 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)
  • Sweetened whipped cream (use any amount desired to garnish)
  • Maraschino cherries ( use any amount to garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Stand the remaining cookies around the edge of the pan. Spread 1 cup hot fudge sauce over the crust.

  • Step 3: Freeze for about 30-40 minutes.

  • Step 4: 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.

  • Step 5: To serve, garnish with remainder of fudge topping, whipped cream and cherries.

We hope you enjoy this recipe!

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