Chocolate Chip Cookie Ice Cream Cake

The Ultimate Dessert

If you love the warm, chewy goodness of chocolate chip cookies combined with creamy ice cream, this Chocolate Chip Cookie Ice Cream Cake is your dream dessert. With layers of cookie dough, ice cream, and decadent toppings, it’s perfect for birthdays, holidays, or any celebration.

Ingredients

For the Cookie Layers:

2–3 large chocolate chip cookies (homemade or store-bought) per layer, or one large cookie base (9-inch round or 9x13-inch pan)

For the Ice Cream Layer:

1 pint vanilla ice cream, slightly softened
1 pint chocolate chip or cookies-and-cream ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
Optional: mini chocolate chips, cookie crumbs, or sprinkles

Instructions

1. Prepare the Cookie Base

If using one large cookie, bake according to recipe instructions and let cool completely.
Alternatively, layer multiple smaller cookies side by side in a lined pan for a fun effect.

2. Add the First Ice Cream Layer

Spread the softened vanilla ice cream evenly over the cookie base. Smooth with a spatula.

3. Add the Second Ice Cream Layer

Spread chocolate chip or cookies-and-cream ice cream on top of the first layer and smooth again.

4. Freeze the Cake

Cover with plastic wrap and freeze for 2–3 hours, or until firm.

5. Add Whipped Topping & Toppings

Spread whipped topping over the frozen ice cream layers.
Drizzle with chocolate syrup or hot fudge. Sprinkle mini chocolate chips, cookie crumbs, or sprinkles on top.

6. Final Freeze & Serve

Freeze for another hour for a fully set cake. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for the Perfect Chocolate Chip Cookie Ice Cream Cake

Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes to make spreading easier.
Cookie Crunch: Use slightly underbaked cookies for a soft, chewy texture that pairs perfectly with ice cream.
Add Fun Layers: Layer cookie dough chunks or chocolate chunks between ice cream layers for extra texture.
Presentation: Pipe whipped topping around the edges and drizzle chocolate in a zig-zag pattern for a professional look.

Why You’ll Love This Cake

This dessert is a cookie lover’s dream! The combination of soft, chewy chocolate chip cookies and creamy ice cream makes it irresistible. It’s easy to make, fun to serve, and guaranteed to impress friends and family.

Serving Suggestion:
Serve slices with extra chocolate syrup or a scoop of ice cream on the side. Top with cookie crumbs for added crunch and presentation flair.

OTHER RECIPES

INGREDIENTS

1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 maraschino cherries

INSTRUCTIONS
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.

To serve, garnish with remainder of fudge topping, whipped cream and cherries. Enjoy !

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Coffee-Mint Ice Cream Cake

If you love the bold flavor of coffee paired with the cool freshness of mint, this Coffee-Mint Ice Cream Cake is the dessert for you. Layers of coffee and mint ice cream, chocolatey base, and creamy toppings create a show-stopping dessert perfect for birthdays, holidays, or special occasions.

Ingredients

For the Base:

1 chocolate brownie or chocolate cookie crust (9-inch round or 9x13-inch pan)

For the Ice Cream Layers:

1 pint coffee ice cream, slightly softened
1 pint mint chocolate chip ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
Optional: crushed chocolate-covered espresso beans or mint leaves for garnish

Instructions

1. Prepare the Base

If using brownies, bake according to instructions and let cool completely. For a cookie crust, press crumbs into the bottom of a lined pan.

2. Layer the Ice Cream

Spread the softened coffee ice cream evenly over the base. Smooth with a spatula.
Add the mint chocolate chip ice cream on top and smooth again.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen ice cream layers. Drizzle with chocolate syrup or hot fudge. Sprinkle optional toppings like crushed chocolate-covered espresso beans or fresh mint leaves.

5. Final Freeze & Serve

Freeze for an additional 1–2 hours to allow the cake to set fully. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for a Perfect Coffee-Mint Ice Cream Cake

Layering Made Easy: Let ice cream soften slightly at room temperature for smoother spreading.
Coffee Kick: For a stronger coffee flavor, brush the brownie base lightly with cooled espresso.
Mint Variation: Add a layer of crushed mint cookies for added texture and flavor.
Presentation: Pipe whipped topping along edges and drizzle chocolate in a crisscross pattern for a professional finish.

Why You’ll Love This Cake

This cake is the perfect blend of bold coffee flavor and refreshing mint. The creamy layers and chocolatey base make it a decadent, refreshing treat that’s sure to impress at any gathering.

Serving Suggestion:
Serve slices with a dusting of cocoa powder or a few chocolate shavings on top. Pair with a hot espresso for a true coffee-and-dessert experience.

OTHER RECIPES

INGREDIENTS

25 Nabisco chocolate wafers
14 Mother's macaroons
1 quart coffee ice cream (Breyers)
1 quart chocolate mint chip (Breyers) ice cream
6 tablespoons Hershey's chocolate syrup
12 pieces Almond Roca candy
Cooking oil
Whipping cream (optional)

INSTRUCTIONS
Oil an 8-inch springform pan with cooking oil.

Crush macaroons and chocolate wafers into fine crumbs. Spread on bottom of the springform pan, saving 1/2 crumbs for later.

Slightly soften coffee ice cream and spread on top of crushed cookies. Dribble 3 tablespoons chocolate syrup over ice cream. Spread remaining crumbs on top of ice cream layer.

Slightly soften mint chocolate chip ice cream and spread on top of second layer of cookie crumbs. Dribble remaining 3 tablespoons chocolate syrup over ice cream layer.

Crush Almond Roca candy and sprinkle on top of ice cream cake. Cover with foil and place in freezer overnight.

Remove cake from pan and put on round serving platter.

Serve with fudge topping and whipped cream.

VIDEO:

Dulce de Leche Ice Cream Cake

If you’re craving a dessert that’s creamy, sweet, and utterly indulgent, this Dulce de Leche Ice Cream Cake is for you. Layers of caramel-flavored ice cream, moist cake, and luscious toppings come together to create a show-stopping treat for birthdays, holidays, or any special occasion.

Ingredients

For the Cake Base:

1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, store-bought or homemade)

For the Ice Cream Layer:

1 pint dulce de leche ice cream, slightly softened
1 pint vanilla ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup dulce de leche sauce (for drizzling)
Optional: caramelized nuts, chocolate shavings, or sea salt for garnish

Instructions

1. Prepare the Cake Base

Place the cake layer at the bottom of a 9-inch round or 9x13-inch pan lined with parchment paper for easy removal.

2. Layer the Ice Cream

Spread the softened dulce de leche ice cream evenly over the cake. Smooth the top with a spatula.
Add the softened vanilla ice cream on top and smooth again.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Caramel Drizzle

Spread whipped topping over the frozen ice cream layers. Drizzle with dulce de leche sauce. Sprinkle optional toppings like caramelized nuts or chocolate shavings.

5. Final Freeze & Serve

Freeze for an additional 1–2 hours to let the layers set perfectly. Slice with a warm knife for clean cuts and serve chilled.

Pro Tips for the Perfect Dulce de Leche Ice Cream Cake

Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes before spreading for easier layering.
Extra Flavor: Add a layer of crushed cookies or brownie pieces between ice cream layers for texture.
Presentation: Pipe whipped topping around the edges and drizzle extra dulce de leche for a professional look.
Sea Salt Twist: Sprinkle a pinch of sea salt on top to balance the sweetness and enhance the caramel flavor.

Why You’ll Love This Cake

This dessert is a caramel lover’s dream! The creamy dulce de leche ice cream combined with moist cake and decadent toppings creates a rich, indulgent dessert that’s perfect for impressing guests or enjoying as a treat for yourself.

Serving Suggestion:
Serve slices with extra dulce de leche drizzle and a few chocolate shavings or nuts on top for a restaurant-quality dessert experience.

OTHER RECIPES

INGREDIENTS

5 whole graham crackers, broken up
1/2 cup toasted hazelnuts
1/8 teaspoon salt
1 tablespoon plus 1/3 cup sugar
6 tablespoons unsalted butter, melted
4 pints dulce de leche ice cream (see note)
2 pints strawberry sorbet
2 1/2 pounds strawberries, sliced Purchased caramel sauce, optional

INSTRUCTIONS
Heat oven to 350 degrees F.

In food processor, combine crackers, nuts, salt and 1 tablespoon sugar.

Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist.

Press mixture over bottom (not sides) of 10-inch-diameter springform pan.

Bake crust about 8 minutes until golden. Cool completely.

Slightly soften 1 1/4 pints ice cream; spread over crust.

Freeze until firm, about 1 hour.

Slightly soften 1 pint sorbet; spread over ice cream.

Freeze until firm, about 2 hours.

Slightly soften 1 1/4 pints ice cream; spread over sorbet.

Freeze until firm, about 1 hour.

Slightly soften 1 pint sorbet; spread over ice cream.

Freeze until firm, about 2 hours.

Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer.

Cover; freeze until firm, overnight and up to 1 week.

Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.

Cut around cake to loosen.

Release pan sides.

Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.

NOTE: If you can't find dulce de leche ice cream, substitute vanilla ice cream combined with 1/3 cup caramel sauce for each pint.

Strawberry sorbet dresses up this terrific, uncomplicated dessert.

VIDEO:

Peanut Butter Ice Cream Cake

If you love the creamy richness of ice cream combined with the nutty goodness of peanut butter, this Peanut Butter Ice Cream Cake is your ultimate dessert. Layers of peanut butter ice cream, chocolate, and whipped topping make this cake a showstopper for birthdays, parties, or any special occasion. Best of all, it’s surprisingly easy to assemble!

Ingredients

For the Base:

1 chocolate cookie crust or brownie layer (store-bought or homemade, 9-inch round or 9x13-inch pan)

For the Ice Cream Layers:

1 pint peanut butter ice cream, slightly softened
1 pint chocolate or vanilla ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup peanut butter, melted or softened
1/4 cup chocolate syrup or fudge
Optional: chopped peanuts, chocolate chips, or peanut butter cups for garnish

Instructions

1. Prepare the Base

If using a brownie layer, bake according to instructions and allow it to cool completely. For a cookie crust, press crumbs into the bottom of a 9-inch round or 9x13-inch pan.

2. Layer the Ice Cream

Spread the softened peanut butter ice cream evenly over the base. Smooth with a spatula.
Add the second ice cream layer (chocolate or vanilla) on top and smooth again.

3. Freeze Until Firm

Cover the cake with plastic wrap and freeze for at least 2–3 hours, or until firm.

4. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen cake. Drizzle with melted peanut butter and chocolate syrup. Sprinkle with chopped peanuts, chocolate chips, or mini peanut butter cups for extra flair.

5. Final Freeze & Serve

Freeze for another 1–2 hours to let the layers set. Slice with a warm knife for clean cuts and serve chilled.

Pro Tips for a Perfect Peanut Butter Ice Cream Cake

Softening Ice Cream: Let the ice cream sit at room temperature for 5–10 minutes before spreading to make layering easier.
Make It Nutty: Add a layer of chopped peanut butter cups or crushed peanuts between ice cream layers for crunch.
Chocolate Lovers’ Twist: Swirl chocolate fudge into the peanut butter ice cream before layering for a marbled effect.
Presentation: Pipe extra whipped topping around the edges and add a drizzle of chocolate and peanut butter for a professional look.

Why You’ll Love This Cake

This cake is a dream for peanut butter lovers! It combines creamy, nutty ice cream with a chocolatey base and decadent toppings. It’s simple to make, visually impressive, and perfect for impressing guests.

Serving Suggestion:
Serve slices with extra whipped topping, a drizzle of chocolate syrup, and a few chocolate chips or peanut butter cups on top for maximum indulgence.

OTHER RECIPES

INGREDIENTS

18 ounces graham crackers
3/4 cup salted cocktail peanuts
4 teaspoons butter or margarine, melted
4 teaspoons granulated sugar
1 quart vanilla ice cream, softened
1/2 cup chunky-style peanut butter
Chopped salted cocktail peanuts

INSTRUCTIONS
Process crackers and peanuts in a food processor or blender.

Combine cracker crumbs, nuts, sugar and butter.

Pat into a 9-inch square pan. Bake 8 minutes at 375 degrees F. Chill.

Mix ice cream and peanut butter on medium speed of an electric mixer until blended.

Pour over chilled crust.

Sprinkle with chopped peanuts. Freeze 6 hours or until firm

VIDEO:

Brownie Ice Cream Cake Recipe

Brownie Ice Cream Cake Recipe

If you’re a fan of rich brownies and creamy ice cream, this Brownie Ice Cream Cake is your dream dessert come true. Layers of fudgy brownies and silky ice cream come together in a show-stopping treat that’s perfect for birthdays, holidays, or any celebration that calls for indulgence. And the best part? It’s surprisingly easy to make!

Ingredients

For the Brownie Layer:

1 box of your favorite brownie mix (or homemade brownies, about 9x13-inch pan)

For the Ice Cream Layer:

1 quart of vanilla ice cream (or your favorite flavor), slightly softened

For the Topping:

1 cup whipped topping (like Cool Whip)
1/2 cup chocolate syrup or hot fudge
1/2 cup chopped nuts, sprinkles, or chocolate chips

Instructions

1. Bake the Brownie Base

Prepare your brownies according to package instructions (or homemade recipe). Pour the batter into a 9x13-inch pan lined with parchment paper for easy removal. Bake and let cool completely.

2. Layer the Ice Cream

Spread the softened ice cream evenly over the cooled brownie base. Smooth the top with a spatula.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until the ice cream is firm.

4. Add Whipped Topping & Drizzle

Spread whipped topping over the ice cream layer. Drizzle generously with chocolate syrup or hot fudge. Sprinkle chopped nuts, sprinkles, or chocolate chips on top for texture and flair.

5. Final Freeze & Serve

Freeze for an additional hour to let everything set perfectly. Slice with a warm knife for clean, professional-looking cuts and serve immediately.

Pro Tips for the Ultimate Brownie Ice Cream Cake

Mix Flavors: Try chocolate ice cream for double chocolate indulgence or swirl in caramel or fudge for extra decadence.
Brownie Texture: Bake brownies slightly underdone for a fudgier base that pairs perfectly with ice cream.
Presentation: Top with fresh berries or mint leaves for a visually stunning cake.
Quick Alternative: Use store-bought brownies and premade ice cream to save time without sacrificing flavor.

Why You’ll Love This Dessert

This cake combines the best of two worlds: the chewy, chocolatey goodness of brownies and the smooth, creamy delight of ice cream. It’s a guaranteed crowd-pleaser and perfect for any occasion—plus, it’s fun to make with kids or friends.

Serving Suggestion:
Serve slices with a scoop of extra ice cream, a drizzle of chocolate syrup, and a cherry on top for a classic, indulgent dessert experience.

OTHER RECIPES

A nice and delicious ice cream cake recipe to try !
ICE CREAM CAKE INGREDIENTS

1 cup (6 ounces) semisweet chocolate chips
2 tablespoons water
3 tablespoons stick butter or margarine
1/2 cup plus 2 teaspoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup flour
1 pint good quality coffee or other flavored ice cream
2 pints good quality chocolate or other flavored ice cream
1/2 cup heavy (whipping) cream
Garnish: warmed chocolate sauce, maraschino cherries

ICE CREAM CAKE INSTRUCTIONS
Heat oven to 350 degrees F. Grease a 9-inch pie plate.

Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second intervals until chocolate is melted and smooth.

Scrape the mixture into a medium bowl.

Add butter and beat with mixer on medium speed until smooth and glossy.

Beat in the 1/2 cup sugar, then the eggs.

Scrape down the side of bowl and beat in vanilla extract, baking powder and baking soda.

Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie plate. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out with moist not wet crumbs sticking to it.

Place on a wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie with your thumbs until it loosens from pie plate. (this makes serving easier)

With a metal spoon, scoop soft brownie mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to 1 month.

Remove scooped out brownie.

Spread coffee ice cream over bottom of pie shell Sprinkle with about half the scooped out brownie. Cover and freeze until firm, at least 1 hour.

Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1 week.

About 1 hour before serving, beat heavy cream with remaining 2 teaspoons sugar until stiff peaks form when beaters are lifted.

Spread over ice cream, or spoon whipped cream into a decorating bag fitted with a star tip and pipe around edge.

Garnish with remaining scooped out brownie, the warmed chocolate sauce and maraschino cherries. Return to freezer until 30 minutes before serving, then transfer to refrigerator so ice cream can soften slightly.

The ice cream cake recipe is ready to serve...delicious !! Enjoy it !
brownie-raspberry-ice-cream-cake

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