Ice Cream Cake

This delightful no-bake ice cream cake features a chocolate chip cookie crust, layers of hot fudge and vanilla ice cream, topped with whipped cream and cherries. It's the perfect sweet treat for any occasion.

Prep Time22

Total Time5 7

Servings: 10 slices

Author: The Bright Food

Equipment

9-inch pan
Mixing bowl
Spatula
Freezer
Ice cream scooper

Ingredients

Cookie Crust Ingredients

18-ounce package small chocolate chip cookies
1/4 cup melted margarine

Fudge and Ice Cream Layers

1 cup hot fudge topping divided
2 quarts creamy vanilla ice cream divided

Garnish

1 cup whipped cream
1 dozen sweet cherries

Instructions

Prepare Crust

Crush 20 cookies, mix with melted margarine, and press into a 9-inch pan for the crust. Line the pan edge with remaining cookies, spread with 3/4 cup fudge topping, and freeze for 15 minutes.

First Ice Cream Layer

Soften one quart of vanilla ice cream, then spread it evenly over the fudge layer. Freeze for 30 minutes to set.

Second Ice Cream Layer & Freeze

Scoop the remaining quart of ice cream into balls and arrange them over the frozen layer. Freeze the cake for 4 hours or overnight until completely firm.

Garnish and Serve

Before serving, garnish the cake with any remaining hot fudge topping, whipped cream, and sweet cherries.

Notes

For best results, allow the cake to thaw slightly before slicing and serving. You can also experiment with different ice cream flavors or cookie types.