Cookie Ice Cream Cake

This is so simple, delicious and a real crowd pleaser You just cant go wrong with a giant cookie for a crust, a thick layer of your favorite ice cream, all topped off with more crumbled cookies and fudge YUM I originally used a gluten free chocolate chip cookie mix and mint chocolate chip ice cream and it was to die for I cant wait to try other combinations out like maybe sugar cookie with strawberry and cream ice cream or oatmeal raisin cookie with french vanilla or peanut butter cookie with a peanut butter cup ice cream The possibilities are endless

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Cookie Ice Cream Cake Save
Cookie Ice Cream Cake

This is so simple, delicious and a real crowd pleaser You just cant go wrong with a giant cookie for a crust, a thick layer of your favorite ice cream, all topped off with more crumbled cookies and fudge YUM I originally used a gluten free chocolate chip cookie mix and mint chocolate chip ice cream and it was to die for I cant wait to try other combinations out like maybe sugar cookie with strawberry and cream ice cream or oatmeal raisin cookie with french vanilla or peanut butter cookie with a peanut butter cup ice cream The possibilities are endless

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 10
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy pescatarian
  • Carbohydrate 64.3423 g
  • Cholesterol 34.848 mg
  • Fat 31.9636705882353 g
  • Fiber 3.06582939604759 g
  • Protein 5.31862941176471 g
  • Saturated Fat 15.6346778823529 g
  • Serving Size 1 1 Serving (156g)
  • Sodium 126.86718 mg
  • Sugar 61.2764706039524 g
  • Trans Fat 11.7261527058824 g
  • Calories 553 calories
desserts

Step-by-step

  • Heat oven to 350 degrees. Mix cookie mix as directed on box. Form 5 cookies on a cookie sheet and bake for 8 minutes or until golden brown but still nice and soft. Set aside to cool on a cooling rack.
  • Press remaining dough in the bottom of a well greased spring form pan (round with removable side ring for cheesecakes) and bake for 15 to 18 minutes or until golden brown but still nice and soft. Set aside to cool on rack with the 5 cookies.
  • Once the crust has completely cooled spread 1 bottle of the chocolate topping over the crust and pop in the freezer for 10 to 15 minutes to harden.
  • Once fudge is set, spread the ice cream evenly over the fudge layer. Crumble the 5 cookies over the top and drizzle with some more fudge. Place in freezer to set and keep frozen until ready to serve. Let sit at room temperature for 10 minutes before cutting to make it a bit easier.
Freezing the chocolate shell layer for precisely 10 to 15 minutes creates a moisture barrier that prevents melting ice cream from soaking into the baked cookie base. Achieving clean slices without breaking the crust relies entirely on utilizing an 8-inch or 9-inch springform pan, which allows the vertical ring to be detached cleanly once the dessert is fully set. Grease the interior sides of the metal ring thoroughly with butter or neutral oil to prevent the frozen dairy from adhering during removal. Commercial cookie mixes function reliably as structural foundations because their standardized fat-to-flour ratios yield a dense, sliceable crumb when baked just until golden brown at 350 degrees Fahrenheit. Substituting gluten-free or alternative-grain baking mixes requires no adjustment to the assembly method, though observing the specific hydration directions on the alternative packaging remains essential for proper dough consistency. Allowing the assembled dessert to temper at room temperature for roughly 10 minutes softens the fats sufficiently for a sharp chef knife to glide through the frozen layers without shattering the top cookie garnish.
Waffles?
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Pancakes?
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