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5 from 2 votes

Cookie Crunch Ice Cream Cake

Servings 10 -12
Author Karen @ The Tasty Bite

Ingredients

  • 1 quart chocolate ice cream slightly thawed
  • 1 quart vanilla ice cream slightly thawed
  • 1 cup Chips Ahoy! or OREO Dessert Toppings or a mix of both
  • 1/2 cup hot fudge
  • 1 1/2 cups whipped topping
  • Chocolate ganache for decoration (optional)

Instructions

  • In a 9-inch springform or silicone pan, layer the chocolate ice cream in the bottom. Smooth and return to the freezer until set, about 1 hour.
  • Pour Oreo crumbs over chocolate ice cream and press in slightly. Pour the hot fudge over the cookie crumbs. Smooth and return it to the freezer until set.
  • Add vanilla ice cream over the top of the cake. Smooth and return it to the freezer until completely set.
  • Remove the ice cream cake from the freezer and let it sit at room temperature for 5 minutes before removing the cake for decorating.
  • Use whipped topping to cover sides and top of cake. Drizzle chocolate ganache on top (if using) and decorate with additional cookie crumbs if desired.