Description
Creamy homemade ice cream cake with cookie crunch delivers a spectacular dessert experience that balances smooth textures and delightful crumbled cookie layers. Guests will crave each cool, rich slice packed with irresistible sweetness and satisfying crunch.
Ingredients
Scale
Ice Cream Base:
- 1.5 quarts (1.4 liters) vanilla ice cream, softened
- 1.5 quarts (1.4 liters) chocolate ice cream, softened
Cookie Crust:
- 1 package chocolate sandwich cookies, crushed
- 1/4 cup (60 milliliters) unsalted butter, melted
Topping:
- 1 cup (240 milliliters) hot fudge sauce
- Whipped cream (optional)
Instructions
- Prepare a 9-inch springform pan by lining the bottom and sides with parchment paper for easy removal.
- Crush cookies into fine crumbs and combine with melted butter, creating a compact base. Press mixture firmly into the pan’s bottom and chill in the freezer for 10 minutes to set.
- Allow chocolate ice cream to soften at room temperature for 5-7 minutes, then carefully spread an even layer over the cookie crust, ensuring complete coverage. Return to freezer for 30 minutes to firm.
- Gently warm hot fudge sauce and drizzle half the amount across the chocolate ice cream layer, creating an artistic pattern. Freeze for an additional 10 minutes to stabilize.
- Soften vanilla ice cream slightly, then spread smoothly over the fudge layer, creating a uniform surface. Use a spatula to ensure an even top.
- Cover the cake with plastic wrap and freeze for 4-6 hours, or preferably overnight, to allow complete setting and flavor melding.
- Remove cake from freezer 5 minutes before serving to slightly soften. Carefully release from springform pan and transfer to serving plate.
- Drizzle remaining hot fudge sauce across the top, allowing it to cascade down the sides.
- Optional: Garnish with dollops of whipped cream and delicate chocolate shavings for an elegant finish. Slice with a warm knife for clean cuts and serve immediately.
Notes
- Let the ice cream soften at room temperature for 10-15 minutes before spreading to ensure smooth, easy layering without tearing the previous layer.
- Use a hot knife (run under hot water and quickly dry) when cutting through the frozen cake to get clean, precise slices without cracking.
- For a gluten-free version, swap regular cookies with gluten-free graham crackers or almond flour-based cookies to maintain the same crunchy texture.
- Create flavor variations by experimenting with different ice cream combinations like mint chip, cookies and cream, or salted caramel to personalize your dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg