Chocolate Chip Ice Cream Cake
Indulge in the ultimate frozen dessert with this rich and creamy Chocolate Chip Ice Cream Cake—a perfect no-bake treat that’s as easy to make as it is impressive to serve. Featuring layers of buttery chocolate chip cookie crust, velvety chocolate chip ice cream, fluffy whipped topping, and a drizzle of luscious chocolate syrup, this recipe combines all your favorite flavors in one irresistible dish. Topped with mini chocolate chips and optional chopped nuts for crunch, this ice cream cake is perfect for birthdays, summer gatherings, or any occasion that calls for a decadent dessert. Ready in just 20 minutes of prep time and requiring zero cooking, this frozen masterpiece is a crowd-pleaser that can be made ahead for stress-free entertaining.
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Recipe Information
Ingredients
- 18 pieces Chocolate chip cookies
- 4 tablespoons Butter, melted
- 4 cups Chocolate chip ice cream (softened)
- 2 cups Whipped topping (e.g., Cool Whip, thawed)
- 0.25 cup Chocolate syrup
- 0.5 cup Mini chocolate chips
- 0.25 cup Chopped nuts (optional)
Instructions
Line a 9-inch springform pan or cake pan with parchment paper, ensuring it extends slightly over the edges for easy removal later.
Crush the chocolate chip cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and using a rolling pin.
In a medium bowl, mix the cookie crumbs with the melted butter until evenly coated. Press this mixture into the bottom of the prepared pan to form an even crust.
Spread 2 cups of the softened chocolate chip ice cream over the cookie crust, smoothing it into an even layer with a spatula. Place the pan in the freezer for 15 minutes to firm up.
Spread 1 cup of whipped topping over the ice cream layer and drizzle with half of the chocolate syrup. Sprinkle with 1/4 cup of mini chocolate chips and, if desired, chopped nuts.
Repeat the layering process: add the remaining 2 cups of ice cream, then another cup of whipped topping. Drizzle the remaining chocolate syrup over the top and sprinkle with the remaining 1/4 cup of mini chocolate chips.
Cover the pan with plastic wrap and freeze for at least 4 hours or overnight, until the cake is fully set.
Once set, remove the cake from the pan by pulling up on the parchment paper or releasing the springform pan sides. Place the cake on a serving plate.
Slice and serve immediately. Store leftovers in an airtight container in the freezer for up to one week.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 51.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 315 mg | 7% | |
*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.
