Ice Cream Cake with Cookie Crunch
A delicious and easy-to-make ice cream cake layered with a crunchy cookie base and topped with chocolate shavings. Perfect for any occasion!
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Spatula
- Parchment paper
Ingredients
Cookie Crunch Base
- 12 cookies Chocolate sandwich cookies
- 1/4 cup Melted butter
Ice Cream Layers
- 2 quarts Vanilla ice cream Slightly softened
- 1 quart Chocolate ice cream Slightly softened
Topping
- 1/2 cup Chocolate shavings
- 1/2 cup Whipped cream Optional
- 2 tablespoons Chocolate syrup Optional
Instructions
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Crush the chocolate sandwich cookies into crumbs. You can use a food processor or a zip-top bag and rolling pin.
- Mix the cookie crumbs with the melted butter until evenly moistened.
- Press the cookie crumb mixture firmly into the bottom of the prepared pan to form the base.
- Spread half of the softened vanilla ice cream evenly over the cookie base.
- Spread the softened chocolate ice cream over the vanilla layer.
- Top with the remaining vanilla ice cream and smooth the surface.
- Freeze for at least 4 hours, or preferably overnight, until firm. Once frozen, lift the cake out of the pan using the parchment paper overhang.
- Before serving, sprinkle with chocolate shavings, whipped cream, and/or chocolate syrup (optional).
Notes
For a richer flavor, use high-quality ice cream. You can also experiment with different types of cookies or ice cream flavors.