Ingredients
Scale
- For the cookie crust:
- 2 cups chocolate cookie crumbs
- 6 tbsp melted butter
- For the ice cream filling:
- 1.5 quarts vanilla or cookie dough ice cream (softened)
- 1 cup mini chocolate chips
- 1 cup edible cookie dough (store-bought or homemade)
- For topping & decorating:
- Extra cookie dough balls (optional)
- Chocolate chips (mini and regular)
- Whipped cream (optional)
Instructions
- Mix cookie crumbs and melted butter until well combined. Press firmly into the base of a springform pan. Freeze for 20 minutes.
- In a large bowl, mix softened ice cream with mini chocolate chips and chunks of cookie dough.
- Spread the ice cream mixture evenly over the frozen crust. Smooth the top and freeze for at least 6 hours or overnight.
- Once frozen solid, remove from the pan and place on a cake stand. Decorate with scoops of ice cream, chocolate chips, and extra cookie dough balls.
- Optionally, drizzle with melted chocolate or top with whipped cream before serving.
Notes
- Use high-quality chocolate cookies for the best crust flavor.
- Let the ice cream soften just enough to mix easily but not melt completely.
- Store leftovers in the freezer wrapped tightly for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: ice cream cake, cookie dough, summer dessert, no-bake
