Description
Indulgent chocolate ice cream cake with cookie crunch delivers a symphony of creamy textures and rich flavors. Cool dessert lovers will savor each delightful bite of this irresistible sweet sensation.
Ingredients
Scale
Main Ingredients:
- 1/2 gallon vanilla ice cream, softened (1.89 liters)
- 1/2 gallon chocolate ice cream, softened (1.89 liters)
- 2 cups crushed chocolate cookies (240 grams)
Sauce and Topping:
- 1 cup hot fudge sauce (240 milliliters)
- 1 cup whipped topping (240 milliliters)
Base Ingredients:
- 1/4 cup melted butter (60 milliliters)
Instructions
- Pulverize chocolate sandwich cookies into fine crumbs, then thoroughly blend with melted butter until the mixture resembles wet sand.
- Transfer the cookie mixture into a springform pan, firmly pressing and creating an even, compact base layer. Chill in the freezer for approximately 15 minutes to solidify.
- Remove the pan from the freezer and spread a smooth, consistent layer of chocolate ice cream over the chilled cookie foundation, ensuring complete coverage.
- Return the dessert to the freezer for half an hour, allowing the chocolate ice cream layer to become firm and set.
- Gently warm the hot fudge sauce and delicately cascade half of the sauce across the chocolate ice cream surface, creating an elegant, swirled pattern.
- Carefully distribute softened vanilla ice cream over the fudge layer, smoothing the surface with a spatula to create an even, pristine layer.
- Place the cake back into the freezer for a minimum of two hours to thoroughly solidify and meld the flavors.
- Extract the cake from the freezer and generously crown the top with billowy whipped topping, spreading it in soft, elegant peaks.
- Drizzle the remaining hot fudge sauce across the whipped topping, creating an attractive, artistic design.
- Optional: Sprinkle chocolate chips over the surface for additional texture and visual appeal.
- Return the cake to the freezer for one final hour to ensure perfect serving consistency.
Notes
- Crumble cookies more finely for a smoother, more compact base that holds together perfectly when slicing the cake.
- Let ice cream soften at room temperature for 5-10 minutes before spreading to achieve a smooth, even layer without tearing the crust.
- Use room temperature hot fudge sauce for easier drizzling and better absorption into the ice cream layers.
- For a gluten-free version, substitute regular cookies with gluten-free sandwich cookies or graham crackers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg