Chocolate Chip Cookie Ice Cream Cake
Indulge in the ultimate no-bake treat with this decadent Chocolate Chip Cookie Ice Cream Cake—a layered masterpiece that combines the chewiness of chocolate chip cookies, the creamy allure of vanilla and chocolate ice cream, and the luxurious richness of homemade chocolate ganache. Perfect for birthdays, summer celebrations, or anytime you're craving a cool, crowd-pleasing dessert, this cake captures the essence of indulgence in every bite. With just 30 minutes of prep and a few simple ingredients, including store-bought cookies and softened ice cream, this dessert is deceptively easy to assemble yet impressively elegant. Topped with sprinkles or chocolate shavings for a festive touch, this frozen delight serves 12 and promises to wow your guests with its striking layers and irresistible flavor. Get ready to create the perfect balance of textures and sweetness in this show-stopping, freezer-friendly dessert!
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Recipe Information
Ingredients
- 24 pieces Chocolate chip cookies
- 4 cups Vanilla ice cream (softened)
- 4 cups Chocolate ice cream (softened)
- 1 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Sprinkles or chocolate shavings (optional)
Instructions
Line an 8-inch springform pan with parchment paper, ensuring the sides and bottom are fully covered.
Arrange an even layer of chocolate chip cookies at the bottom of the pan, breaking the cookies if necessary to cover any gaps.
Spread the softened vanilla ice cream evenly over the cookie layer, smoothing the top with a spatula.
Add another layer of chocolate chip cookies on top of the vanilla ice cream, again covering any gaps.
Spread the softened chocolate ice cream evenly over the second cookie layer, smoothing the top. Cover the pan tightly with plastic wrap and freeze for at least 4 hours or until firm.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not let it boil).
Remove the cream from heat and pour it over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Let the ganache cool slightly, then pour it over the frozen cake, spreading it evenly. Return the cake to the freezer for another 30 minutes to set the ganache.
Just before serving, carefully release the springform pan and remove the parchment paper. Decorate the top with sprinkles or chocolate shavings, if desired.
Slice the cake with a sharp knife, wiping the blade clean between cuts, and serve immediately.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 68.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
