Chocolate Chip Cookie Ice Cream Cake

Chocolate Chip Cookie Ice Cream Cake


"Vary this dessert by using different flavors of ice cream."

Ingredients 5 h {{adjustedServings}} servings 533 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
  2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
  3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
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Reviews 271

  1. 350 Ratings


I made this cake as a birthday cake for my mother. Her favorite ice cream flavor is Black Rap\spberry and her favorite cookie is an Oreo. I used a 10-inch springform pan to make this recipe. This is how I adjusted the recipe: 1 (1lb 4 oz.)pkg. oreo cookies 6 tbsp. butter 2 pints Edy's Dreamery ice cream (black raspberry avalanche) 1 qt. edy's vanilla bean ice cream 1/2 cup hot fudge I used 30 crushed Oreos and the butter to press into the bottom of the pan and froze it for 10 minutes. I then spread room temp. hot fugde over the bottom and lined up whole oreos around the edge of the pan. I froze 15 minutes and then spread the Dreamery icecream into the pan over the crust. I froze 30 minutes. I then added a layer of the vanilla and smoothed the top. I had 3 remaining Oreos and so I crushed them very finely and spread them over the top of the cake. I think added hot fudge and cherries and whip cream would have made the cake way too sweet. It was just perfect like this. This is a very flexible recipe and I will use it again with ingredients tailored for the recipient! I will probably make it for my husband's birthday in March with Pecan Sandies, caramel sauce and Butter Pecan ice cream.


Great, simple recipe! I did two layers of ice cream instead of scoops and then put a layer of whipped cream on top (Cool Whip tasted great!). I also put a layer of some remaining cookie crumbs and other full 11.5 oz bottle of fudge between the two ice cream layers. Just a suggestion...nuke the fudge. That way you can just pour it on instead of spread, which tends to bring the cookie crumbs up. I made it for my boyfriend's birthday, and he said it was the best ice cream he's ever had. It's so easy and delicious! Thanks for the recipe!


I made this for my husband's birthday lastnight. I have 7 kids and they said it was the best ice cream cake ever!! I used a deep dish glass pie plate. I used vanilla ice cream and regular sized chips a hoy cookies. I didn't make the last addition of ice cream into balls, I just did it like the first one--smooth.This is a recipe you can really be creative with.--by changing the type of cookie, adding Twix,recees etc around the side, sprinkiing m&m's on top....changing the flavor of ice cream etc. when we have company over, I thought I'd double the recipe and make it in a longer pan etc. You can't really go wrong with this recipe. I kept it covered while it was freezing to avoid the ice cream tasting like the freezer.