Description
A deliciously rich chocolate chip ice cream cake with layers of whipped cream and chocolate chips.
Ingredients
Scale
- 1 quart chocolate chip ice cream
- 1 cup chocolate chip cookies, crushed
- 1 cup large chocolate chips (for layering)
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup small chocolate chips (for topping)
- Chocolate shavings or sprinkles (optional)
Instructions
- Prepare the Pan:
Line an 8-inch springform pan with parchment paper. - Form the Base Layer:
Sprinkle the crushed chocolate chip cookies evenly on the bottom of the pan to form a base. - Layer the Ice Cream:
Let the chocolate chip ice cream soften at room temperature for about 10-15 minutes.
Spread half of the softened ice cream over the cookie base.
Sprinkle half of the large chocolate chips over the ice cream layer. - Add Second Ice Cream Layer:
Spread the remaining ice cream over the chocolate chip layer. - Make the Whipped Cream:
In a mixing bowl, combine the heavy cream, sugar, and vanilla extract.
Whip until stiff peaks form. - Final Assembly:
Spread the whipped cream evenly over the top of the ice cream layer.
Sprinkle the small chocolate chips over the whipped cream, along with any chocolate shavings or sprinkles. - Freeze the Cake:
Place the assembled cake in the freezer for at least 4 hours or overnight for best results. - Serving:
Before serving, let the cake sit at room temperature for 5 minutes to soften slightly.
Run a knife around the edge of the pan to release the cake and remove the sides of the springform pan.
Notes
- For clean slices, dip your knife in warm water before cutting and wipe it clean between each cut.
- Customize by adding layers of finely chopped nuts or a swirl of caramel or fudge sauce.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice