“Perfect for a hot summer's day. Nothing quite hits the spot like ice cream.” - by JGP
Ingredients
Adjust Servings
Original recipe yields 1 -9x13 inch cake
Directions
- Soften ice cream. Crush cookies by placing them in a large zip lock bag and rolling over them with a rolling pin. Mix softened ice cream and crushed cookies together. Fold in the whipped topping and pour into one 9x13 inch glass pan. Freeze for 2 hours then serve.
Nutrition
Amount Per Serving (24 total)
- Calories
- 330 cal
- 17%
- Fat
- 17.7 g
- 27%
- Carbs
- 40.7 g
- 13%
Based on a 2,000 calorie diet
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Reviews (48)
Rate This Recipe
"Delicious! I made an oreo cookie crust, and topped with crushed oreos. This recipe is a pleaser! Everyone loved it! YUM! Thanks...." See more"
JAZZY-GIRL
"This tastes just like a blizzard from "Dairy Queen" and it's out of this world. Only thing I did different than directed was I put the chocolate cookies in the blender 6 or 8 at a time to get more eve..." See moren crumbs.This was so simple and the taste was GREAT! Thanks so much for sharing this recipe."
ANNEOKIRBY
"This ice cream cake is great and very easy too. I made two for a group of 16 and they LOVED it! Per previous suggestions, I made a graham cracker crust and used a springform pan - both gave it a bea..." See moreutiful presentation. People thought a chocolate graham crust might be too chocolatey and that regular graham gave it good flavor. I also chopped the cookies in a blender which was a snap. I made one with Oreos and one with Chips Ahoy - the Chips Ahoy was more popular."
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