Ingredients
3 pints vanilla ice cream, softened
3 pints chocolate ice cream, softened
1 package (14 oz) chocolate sandwich cookies, crushed
1 jar (12 oz) hot fudge sauce, chilled
1 tub (8 oz) whipped topping or stabilized whipped cream
Optional: Sprinkles or extra chocolate chips for decoration
Instructions
Step 1: Prepare a 9-inch springform pan by lining the bottom and sides with plastic wrap, leaving an overhang for easy removal.
Step 2: Spread the softened chocolate ice cream into an even layer at the bottom of the pan. Place in the freezer for 30 minutes to firm up.
Step 3: In a medium bowl, mix the crushed chocolate cookies with the chilled fudge sauce until well combined.
Step 4: Spread the cookie crunch mixture evenly over the chocolate ice cream layer. Freeze for another 30 minutes.
Step 5: Spread the softened vanilla ice cream over the crunch layer, smoothing the top with a spatula.
Step 6: Cover the pan with plastic wrap and freeze for at least 6 hours, or preferably overnight, until completely solid.
Step 7: Remove the cake from the pan using the plastic wrap overhang. Frost the top and sides with whipped topping and decorate as desired. Freeze for 1 more hour before serving.
Notes
Ensure the ice cream is softened but not melted to avoid ice crystals. Use a hot knife for clean slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 65mg
Keywords: ice cream cake recipe, homemade ice cream cake, birthday cake, summer dessert, chocolate crunch cake
