Cookie Ice Cream Cake



  • 44 miniature chocolate chip cookies
  • 1/4 cup butter, melted
  • 1 cup hot fudge topping, divided
  • 1 quart vanilla ice cream, softened
  • 1 quart chocolate ice cream, softened


  1. Crush 25 cookies; set remaining cookies aside.
  2. In a large bowl, combine cookie crumbs and butter.
  3. Press onto the bottom of a greased 10-inch springform pan.
  4. Freeze for 15 minutes.
  5. In a microwave-safe bowl, heat 3/4 cup hot fudge topping on high for 15-20 seconds or until pourable; spread over crust.
  6. Arrange reserved cookies around the edge of pan.
  7. Freeze for 15 minutes.
  8. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
  9. Spread with chocolate ice cream. Cover and freeze until firm.
  10. May be frozen for up to 2 months.
  11. Remove from the freezer 10 minutes before serving.
  12. Remove sides of pan.
  13. Warm remaining hot fudge topping; drizzle over top.

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